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5 from 1 vote

Caramel Mocha Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
cooling & frosting time 1 hour
Total Time 1 hour 35 minutes
Servings 12
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.

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!

Notes

You can use homemade or store bought caramel sauce. I have instructions for how to make caramel sauce in most of my caramel recipes, such as this caramel spice cake. Store bought sauce usually lives near the ice cream at the grocery store. I prefer the type that comes in a jar. 
Serving: 1g
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