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Mocha Cupcakes with Salted Caramel Buttercream Frosting

Delightful mocha cupcakes topped with a luxurious salted caramel buttercream frosting, perfect for coffee lovers and special occasions.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 box chocolate cake mix (15.25 ounces)
  • 4 large eggs Lightly beaten
  • 1/2 cup canola oil
  • 1 1/4 cups whole milk
  • 3/4 cup sour cream Can substitute with plain Greek yogurt or buttermilk
  • 1 box instant chocolate pudding
  • 1 tablespoon espresso powder Adjust for stronger coffee taste if desired
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
For the salted caramel buttercream frosting
  • 1 cup unsalted butter (softened) Beat until light and fluffy
  • 4 cups powdered sugar Add one cup at a time
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon sea salt Adjust to taste
  • 1/2 cup caramel sauce Homemade caramel can be used

Method
 

Preparation
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, lightly beat the eggs.
  3. Add in the milk, sour cream, pudding mix, canola oil, and vanilla, then whisk to combine.
  4. Mix in the cocoa powder, cake mix, and espresso powder. Use an electric mixer on medium speed to combine everything well.
  5. Pour the batter into a lined cupcake pan, filling each cup about halfway.
  6. Bake for 14-17 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool completely.
Frosting
  1. While the cupcakes cool, use an electric mixer to beat the softened butter on medium speed until light and fluffy.
  2. Slowly add in the powdered sugar, one cup at a time, until all is incorporated.
  3. Mix in the caramel sauce, vanilla, and sea salt. Beat until everything is well combined.
  4. Frost your cooled cupcakes using a knife or your favorite icing piping tool.

Notes

Store cupcakes in an airtight container at room temperature for up to three days. Refrigerate for up to a week. Let come to room temperature before serving for best flavor and texture.