Why Make This Recipe
Mocha Cupcakes with Salted Caramel Buttercream Frosting are a delightful treat for coffee lovers and cupcake enthusiasts alike. The rich chocolate flavor combined with a punch of espresso creates a perfect harmony, while the salted caramel frosting adds a luxurious finish. Whether you’re celebrating a special occasion or simply indulging in a sweet snack, these cupcakes are quick to make and sure to impress.
How to Make Mocha Cupcakes with Salted Caramel Buttercream Frosting
Ingredients:
- 1 chocolate cake mix (15.25 ounces)
- 4 large eggs
- 1/2 cup canola oil
- 1 1/4 cups whole milk
- 3/4 cup sour cream
- 1 box instant chocolate pudding
- 1 tablespoon espresso powder
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon sea salt (more to taste)
- 1/2 cup caramel sauce
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, lightly beat the eggs.
- Add in the milk, sour cream, pudding mix, canola oil, and vanilla, then whisk to combine.
- Mix in the cocoa powder, cake mix, and espresso powder. Use an electric mixer on medium speed to combine everything well.
- Pour the batter into a lined cupcake pan, filling each cup about halfway.
- Bake for 14-17 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- While the cupcakes cool, use an electric mixer to beat the softened butter on medium speed until light and fluffy.
- Slowly add in the powdered sugar, one cup at a time, until all is incorporated.
- Mix in the caramel sauce, vanilla, and sea salt. Beat until everything is well combined.
- Frost your cooled cupcakes using a knife or your favorite icing piping tool.
How to Serve Mocha Cupcakes with Salted Caramel Buttercream Frosting
Serve these mocha cupcakes at room temperature, letting the frosting shine. They make a perfect dessert after dinner or a sweet treat during the day. You can also pair them with a cup of coffee or tea for a delightful afternoon snack.
How to Store Mocha Cupcakes with Salted Caramel Buttercream Frosting
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Before serving, be sure to let them come to room temperature for the best flavor and texture.
Tips to Make Mocha Cupcakes with Salted Caramel Buttercream Frosting
- Make sure all ingredients are at room temperature before starting.
- Don’t overmix the batter; mix just until combined to keep the cupcakes light and fluffy.
- If you prefer more or less salt in your frosting, feel free to adjust the sea salt to your taste.
- Using a piping bag can help create beautiful swirls and patterns for the frosting.
Variations
You can swap the chocolate cake mix for a vanilla cake mix for a different flavor profile. For a stronger coffee taste, consider increasing the amount of espresso powder in the batter or frosting.
FAQs
Q: Can I use homemade caramel sauce instead of store-bought?
A: Yes, homemade caramel sauce works wonderfully! Just ensure it’s thick enough to hold its shape when mixed into the frosting.
Q: Can I freeze the cupcakes?
A: Yes, you can freeze the cupcakes without frosting. Just wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw them at room temperature before serving.
Q: What can I substitute for sour cream?
A: You can replace sour cream with plain Greek yogurt or buttermilk for a similar texture and flavor.