Chocolate Espresso Cupcakes with Caramel
Dessert

Chocolate Espresso Cupcakes

with Caramel

45 MIN
$15.99 8 Servings
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Vegetarian
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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

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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