Chocolate Espresso Cupcakes with Caramel
Dessert

Chocolate Espresso Cupcakes

with Caramel

45 MIN
$15.99 8 Servings
Wellness at Blue Apron
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

These rich, double chocolate cupcakes get exciting flavor from a frosting of espresso pastry cream, plus a bit of sweet crunch from a garnish of caramel shards.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Chocolate Espresso Cupcakes with Caramel
Title
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 4 oz Cultured, Salted Butter
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • 5 Tbsps Light Brown Sugar
  • 4 oz Semi-Sweet Chocolate Chips
  • ¼ cup Sugar
  • ¼ cup Buttermilk
  • 1 Pasture-Raised Egg
  • ½ cup Espresso Pastry Cream
  • 2 Tbsps Caramel Shards
step-by-step
instructions
Make the batter
1 Make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. In a large bowl, combine the butter and chocolate chips. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth (or melt in a small pot on the stove, then transfer to a large bowl). Add the buttermilk, granulated sugar, brown sugar, and egg. Whisk to thoroughly combine. In a separate bowl, whisk together the flour, baking powder, and cocoa powder. Add the dry ingredients to the bowl of wet ingredients; stir to incorporate.

Bake the cupcakes
2 Bake the cupcakes

Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared tins. Bake 25 to 30 minutes, or until cooked through and a toothpick inserted into the middle comes out with a few moist crumbs. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

Frost the cupcakes & serve your dish
3 Frost the cupcakes & serve your dish

Cut a small corner off the bag of pastry cream. Working directly from the bag, pipe the pastry cream onto the cooled cupcakes; spread into an even layer using the back of a spoon. Right before serving, garnish the cupcakes with the caramel shards, plus a pinch of flaky salt if desired. Enjoy!

Tips from Home Chefs

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Chocolate Espresso Cupcakes

Make the batter
1 Make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. In a large bowl, combine the butter and chocolate chips. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth (or melt in a small pot on the stove, then transfer to a large bowl). Add the buttermilk, granulated sugar, brown sugar, and egg. Whisk to thoroughly combine. In a separate bowl, whisk together the flour, baking powder, and cocoa powder. Add the dry ingredients to the bowl of wet ingredients; stir to incorporate.

2 Bake the cupcakes

Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared tins. Bake 25 to 30 minutes, or until cooked through and a toothpick inserted into the middle comes out with a few moist crumbs. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

Bake the cupcakes
Frost the cupcakes & serve your dish
3 Frost the cupcakes & serve your dish

Cut a small corner off the bag of pastry cream. Working directly from the bag, pipe the pastry cream onto the cooled cupcakes; spread into an even layer using the back of a spoon. Right before serving, garnish the cupcakes with the caramel shards, plus a pinch of flaky salt if desired. Enjoy!

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