Mocha Cupcakes with Salted Caramel Buttercream


Mocha Cupcakes

  • 2/3 cups cocoa
  • 3 cups flour
  • 2 cups sugar
  • 2 tablespoons instant espresso
  • 2 teaspoons baking soda
  • 2 teaspoons vinegar
  • 2 cups warm water
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup vegetable oil

Preheat oven to 375°F; mix all dry ingredients together as listed. Stir in liquid ingredients, pour into lined, greased muffin tin and bake 25 minutes or until done. Makes 24 cupcakes.

Salted Caramel Buttercream Frosting

  • 2 cups butter, softened
  • 2/3 cup caramel sauce
  • 1 teaspoon salt
  • 3 cups confectioner’s sugar
  • 2 teaspoons vanilla extract

Whip together using an electric mixer until light and fluffy, and pipe onto cupcakes using a pastry bag. Sprinkle with your choice of coarse salt — I used Hiwa Kai salt from Gryffon Ridge for contrast with the icing.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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