Salt and Caramel Mocha Cupcakes

Salt and Caramel Mocha Cupcakes


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These espresso-infused cupcakes topped with salt and drizzle are the perfect twist on the classic chocolate cake.

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Chicago, IL

Serving Size / Yield

24 cupcakes


  • Cake
  • 1 box of your favorite chocolate cake mix* (or from scratch recipe, if you prefer)
  • 4 oz. (shots) of cooled espresso
  • *this recipe does not include the ingredients listed on the box recipe
  • Frosting
  • 6-8 C. powdered sugar
  • 1/2 C. softened butter
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 1 C. half & half
  • Topping
  • Caramel sauce
  • Coarse sea salt

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Preheat the oven as instructed by your cake recipe.
Line a muffin/cupcake tin with paper liners.
Prepare the cake batter as usual, then mix in four shots of espresso.
Fill your paper liners 3/4 high with the cake batter and bake according to your instructions.
While the cupcakes are baking, begin making the frosting.
Cream the softened butter, salt, and vanilla.
Add in the powdered sugar about 1/2 cup at a time, stirring constantly. After each amount of powdered sugar has been added, gradually free pour small amounts of half & half. You will add the powdered sugar and half & half a little bit at a time until the frosting is a thick, creamy consistency. The frosting should peak and hold on its own, but not be stiff.
The cupcakes should nearly be finished baking. When they're removed, let cool completely before frosting and topping. I tend to leave cupcakes in the tin for about 5 minutes, then place them on a cooling rack until cool, usually about 15-20 minutes.
Once the cupcakes are cooled, you can frost them in whatever fashion you wish. If I'm just serving myself and clothes friends or family, I simply spread the frosting with a knife, rather than troubling myself with a piping bag.
Finally, we're ready to top our espresso-chocolate cupcakes! Drizzle the caramel sauce across each cupcake, and sprinkle a pinch of the coarse sea salt on each one.

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