Coffee lovers, this cupcake is for you! It’s a chocolate mocha cupcake frosted with caramel buttercream frosting. Topped of course, with an extra drizzle of caramel sauce.
These Caramel Mocha Cupcakes are Perfect for Coffee Lovers
So how bad is it that my first thought when I wake up these days is “coffee”? It’s truly one of my favorite things and I love it in all forms–drip, espresso, pourover, with milk, without milk, etc. When I want to treat myself though, I love a good fun drink like caramel mochas. These cupcakes were inspired by a classic caramel mocha–lots of espresso, chocolate, and caramel that all meld together perfectly. Here’s why I love them:
- There is chocolate, espresso, and caramel in the cupcake batter: at first I was going to keep it to just chocolate and espresso but at the last minute added in a swirl of caramel sauce that did not disappoint.
- They are topped with a fluffy caramel buttercream: the frosting for these cupcakes is light and caramel-y with just the perfect amount of salt.
- Get your caffeine fix in dessert form: I mean…have your cake and caffeine all in one go? Sounds pretty great to me! There is espresso powder in the cake batter, which gives it the coffee flavor as well as a little bit of that energy-boosting power.
Ingredients for Caramel Mocha Cupcakes
Ingredients for Cupcakes
- Espresso powder or instant coffee: you can typically find this either in the baking aisle or coffee aisle at your grocery store. I used Delallo Instant Espresso Powder.
- Cocoa powder
- Hot water or hot coffee: either one works–we will be using this to bloom the cocoa powder and dissolve the espresso powder.
- Unsalted butter, softened
- Two large eggs, at room temperature
- Vegetable oil
- Buttermilk
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
- Caramel sauce: you can make your own homemade caramel sauce (I have instructions for one in this caramel carrot cake recipe), or use store bought.
Ingredients for Caramel Frosting
- Unsalted butter
- Powdered sugar
- Heavy whipping cream (or whole milk)
- Caramel Sauce
- Kosher salt
Tips for Making Mocha Cupcakes
Here are some tips to make sure that you get the best results possible when making these caramel mocha cupcakes!
- Use room temperature ingredients. Please make sure that all of your ingredients are at room temperature. This helps support a great cupcake texture and crumb. The eggs and buttermilk are the main ingredients that you’ll need to be concerned with here. Rather than letting them sit out in the open for an hour, I like to warm them up quickly using warm water and a microwave. For the eggs, soak them in a bowl of very warm water for 10 minutes. For the buttermilk, heat it in the microwave for 12-15 seconds.
- Don’t over-mix the batter: over-mixing cupcake batter will result in too much gluten formation and therefore tough and gummy cupcakes. To ensure that they turn out fluffy and soft, make sure to mix in the flour only until it is just combined. I like to start with a mixer, but finish folding in the flour by hand. This allows you to be gentle and have more control over the process.
- Allow cupcakes to cool completely before frosting: this may seem obvious, but I wanted to just throw a reminder in here! I’ve noticed that even if my cupcakes are the slightest bit warm the heat will melt my frosting. Please make sure that the cupcakes are fully cooled before frosting them!
Can I Make Ahead and Freeze?
You can make the cupcakes, but not the frosting, ahead of time for sure! Tightly wrap them and store in the freezer for up to 1 month, or in the fridge for 3-4 days. Much longer than that and they will dry out.
When you are ready to eat, let the cupcakes thaw, and then whip together the frosting.
How to Store Leftovers
Store leftover cupcakes in an airtight container on the counter for up to 3 days. They are best enjoyed thought within the first day or two!
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your decadent caramel mocha cupcakes!
If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.
More Caramel-Forward Recipes
Samoas (Coconut Caramel) Brownies
Caramel Mocha Cupcakes
Caramel Mocha Cupcakes
Ingredients
Mocha Cupcakes
- 1½ tbsp espresso powder or instant coffee
- 2½ tbsp cocoa powder
- 3 tbsp hot water or coffee
- 6 tbsp unsalted butter, softened
- ⅔ cup granulated sugar
- 2 tbsp light brown sugar
- 2 tbsp vegetable oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 1¼ cup all-purpose flour
- 1¼ tsp baking powder
- ½ tsp kosher salt
- 2 tbsp caramel sauce
Caramel Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tbsp heavy whipping cream , or whole milk
- 2 tbsp caramel sauce
- ¼ tsp kosher salt
Instructions
Mocha Cupcakes
- Preheat your oven to 350°F and line 14 cupcake tins with liners.
- In a small bowl, stir the cocoa powder and espresso powder together. Pour the hot water or coffee over and stir until powders are dissolved. Set this aside for now.
- In an electric mixer, beat the butter and sugars together on medium-high speed for 2 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time, mixing until each is fully combined. Then drizzle in the oil and continue to beat on medium-high speed for 2-3 minutes, or until the mixture is very creamy.
- Warm the buttermilk for 12 seconds in the microwave to bring it to room temperature, then stir in the cocoa mixture and vanilla. While running your mixer on low, begin drizzling this mixture into the bowl, beating until it is fully combined.
- Combine the flour, baking powder, and salt, and then gently fold it into the wet ingredients until just combined. Lastly, stir in the caramel sauce.
- Divide the batter between the cupcake liners, filling to ¾ full. Bake for 18-20 minutes, or until cupcakes are set. Let them cool completely before frosting. C
Caramel Frosting
- In the bowl of your mixer, combine the butter, salt, and powdered sugar. Starting on low and then gradually increasing the speed, being beating the two together.
- Add the caramel sauce and heavy cream. Continue beating the frosting for 3-4 minutes on medium-high speed, until it's light and fluffy. Make sure to scrape down the sides of the bowl halfway through.
- Frost the cooled cupcakes with a knife or using a bag and your favorite tip. Enjoy!
Leave a Reply