Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the Salted Caramel Buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the salted caramel sauce and vanilla extract until well combined.
Once the cupcakes are completely cooled, frost them with the Salted Caramel Buttercream using a piping bag or offset spatula.
Garnish each cupcake with a sprinkle of sea salt for an extra touch of flavor.
Enjoy the heavenly combination of Chocolate Espresso Cupcakes with Salted Caramel Buttercream as a delightful treat for any occasion! 🌟
ADVERTISEMENT
