These truly are the most decadent chocolate espresso cupcakes with salted caramel buttercream that you will ever make (and possibly dream about!).

The cupcake elements:

• A rich and indulgent chocolate cupcake
• Salted caramel buttercream piped into beautiful ruffles
• A drizzle of homemade salted caramel followed by a sprinkling of chocolate curls

Recipes used for the chocolate espresso cupcakes, salted caramel buttercream, and homemade salted caramel:

Chocolate Cupcakes and Salted Caramel Buttercream by Browned Butter Blondie

Homemade Salted Caramel used for incorporating into the buttercream and for the drizzle top by Sally’s Baking Addiction.

Note: I veered off and used a separate caramel recipe as making caramel is truly an art form. This recipe by Sally’s Baking Addiction is the only one that has turned out for me perfectly every time!

The chocolate espresso cupcake base:

Reasons why I adore this recipe by Browned Butter Blondie:

• The cupcakes are SO soft – I am a firm believer that cupcakes should always be light and fluffy and these are no exception.
• They are extra chocolatey – The addition of espresso powder doesn’t give these so much of a coffee flavor, but rather enhances that of the chocolate.

Tips and Tricks for making the cupcakes:

• What to substitute if you don’t have brewed espresso or coffee – If you are like me and don’t have freshly brewed espresso or coffee on hand, there is a workaround using espresso powder. I purchased Anthonys Organic Espresso Baking Powder on Amazon and have loved it for multiple different bakes. 
• How to substitute the fresh espresso or coffee with espresso powder: Add a teaspoon or two (I only did one) of espresso powder to the 1/4 cup of hot water. Mix to dissolve before incorporating into the batter. 

The salted caramel buttercream:

This salted caramel buttercream recipe is extremely creamy, pipes like a dream, and has actual salted caramel incorporated into it! It’s another one to keep solidly locked in your frosting rotation. 

Make ahead tip: Make the caramel frosting the night before and let it sit out at room temperature for about 30 minutes the next day. Re-whip it before piping and you save yourself a ton of time!

The homemade salted caramel:

For those of you that have perfected making caramel – I applaud you as it is no easy feat! 

After trying four different recipes (and one instance of the smoke alarm going off in my apartment) I can tell you that this homemade salted caramel recipe by Sally’s Baking Addiction is officially my go-to. If you are new to making caramel, I completely recommend you start with this one.

Tips for making homemade salted caramel:

• Keep your eye on the stove! – Do not step away from the stove, even if the recipe says you can let the sugar sit on the heat for a specified period of time. I made this mistake the first time.
• Don’t double the recipe – Unless the recipe specifically says you can increase it, don’t try to make multiple batches at once. The sugar melting process is delicate and this can throw off the balance.
• Room Temperature Ingredients – Make sure your butter and heavy cream are at room temperature. You will be adding them to an extremely hot sugar mixture and if they are too cold, they will cause the mixture to clump and harden. 
• Have all ingredients measured and in place: Measure and set out all required ingredients before you start the caramel making process. The process is very quick and you want to have the ingredients ready for action. 

How to assemble the chocolate espresso cupcakes with salted caramel buttercream:

1. Bake the cupcakes and allow them to fully cool.
2. Make the homemade salted caramel.
3. Next, make the salted caramel buttercream and pipe it onto the cupcakes. This buttercream could be piped in whatever design you’d like. I went for ruffles because I absolutely love how the caramel drips and cascades over the layers.
   • How to pipe the salted caramel buttercream into ruffles: To achieve the ruffled appearance, I used a Wilton 1M open star tip and ensured my frosting was soft enough to pipe and flow smoothly.
   • For an extremely helpful visual, check out this video by The Scran Line of various piping techniques (this particular one is at the 11:05 minute mark).
4. Drizzle the cooled caramel over the top of the cupcakes.
   • Use a spoon, or place it in a ziplock bag and cut a small corner off the edge to create a quick piping bag.
5. Lastly, sprinkle the top of the cupcakes with chocolate curls or shavings.
   • Check out my post for Chocolate Cupcakes with Baileys Buttercream Frosting for an in-depth explanation of how to make chocolate curls. All you need is a chocolate bar and vegetable peeler!

Yes, these Salted Caramel Chocolate Espresso Cupcakes with Chocolate Curls are just as indulgently satisfying as they look and sound! Homemade salted caramel on its own is such a delicious blend of everything sweet, salty, and buttery. Mixing it into the buttercream and pairing it with an ever-so-chocolatey cupcake base is a multilayered flavor experience that will leave you so happy you took the time to make each element. 

If you’re a decadent dessert lover – this one’s for you! 

If you like this recipe, I think you’ll also love:

• Mini Banana Curd Cheesecakes with Golden Oreo Crust
• Pumpkin Cupcakes with Pumpkin Curd Filling
• Mini Pecan Pie Cheesecakes with Boozy Maple Whipped Cream
• Boozy Chocolate Cupcakes with Baileys Buttercream Frosting

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If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,