Best Salted Caramel Mocha Cupcake Recipes

MOCHA CUPCAKES WITH SALTED CARAMEL FROSTING

Steps:

• Preheat oven to 350°
• Place 18 cupcake liners in muffin tins.
• In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt together.
• In a separate bowl, beat together room temperature eggs, granulated sugar, brown sugar, vegetable oil, and vanilla.
• Pour the wet ingredients into the dry ingredients.
• Combine hot water and the 2 tsp of instant coffee until dissolved. Add to bowl.
• Add in the buttermilk and stir together the ingredients until just combined. Don't over mix.
• Fill the cupcake liners about 3/4 of the way full and bake in the oven for 14-16 minutes. Check the center with a toothpick to see if they're done. (The center will come out clean)
• Allow the cupcakes to cool completely before frosting.
• Beat together the softened butter until creamy.
• Add in the vanilla extract.
• Beat in the salted caramel sauce.
• Beat in the powdered sugar slowly.
• Add in the 1/4 cup half & half a little at a time until desired creaminess is achieved. Add more if you want it more creamy.
• Pipe onto cool cupcakes.
• Drizzle with additional salted caramel sauce.

SALTED CARAMEL MOCHA CUPCAKES

Steps:

• Preheat oven to 350° F. Prepare 2 standard muffin pans by lining with 24 paper cupcake liners. Set aside.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, slowly and carefully add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be very loose.
• This original recipe is for 2 round pans, and I found this amount to be just a bit too much for 24 cupcakes, so I remove about 1 cup of batter before dividing amongst the cupcake liners.
• Bake for about 18 to 20 minutes, or until a toothpick comes out clean. Let cool in the pans for 15 minutes, then move to a cooling rack to cool completely.
• Place cream in a small bowl. Scrape in seeds from vanilla bean and then also add the bean. Set aside.
• Stir sugar, corn syrup, and water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and bring to a boil, occasionally swirling pan and brushing down sides with a wet pastry brush. It will thicken and turn deeper in color. After about 5 to 6 minutes, it should be deep amber in color. Don't let it get too dark. If it starts to smell burnt, immediately remove pan from heat.
• Gradually add vanilla cream, while continuously whisking. The mixture will bubble vigorously. Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat and whisk in butter and salt. Strain into a heatproof bowl. Place in refrigerator to cool completely.
• In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer.
• At low speed, beat in the cream and vanilla. Then gradually beat in the 1-1/4 cup of cooled caramel sauce. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer.
• Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.
• Fill pastry bag with a large star tip and pipe buttercream onto cupcakes. Drizzle over the top of each one a bit of the remaining salted caramel sauce. (Any leftover salted caramel sauce is wonderful over vanilla ice cream!)
• Press a chocolate coated espresso bean into each swirl of frosting and then sprinkle lightly with sea salt.
• Serve immediately or store in a container in the refrigerator. Remove from refrigerator about 30 minutes prior to serving

SALTED CARAMEL MOCHA CUPCAKES

Steps:

• Stir in coffee and milk.
• Heat it in the microwave for a minute or a stove-top until simmer.
• Let it cool to lukewarm or room temperature before use.
• Preheat oven to 350-degree F or 180 degrees C.
• Line the cupcake tray with cupcake liners.
• Sieve and mix all dry ingredients (All purpose flour, cocoa powder, baking soda, baking powder, and salt) except sugar in a bowl.
• Mix coffee milk and vinegar in a medium-size bowl and let it stand for a minute.
• Add granulated sugar and brown sugar to it and whisk for 1 minute until the sugar is almost melted.
• Now add in oil. Whip the liquid ingredients until oil is completely emulsified.
• Add dry ingredients to the prepared liquid one adding and whisking in batches.
• Whisk only until lump-free batter.
• Mine is always ready within 30 seconds.
• Bake in preheated oven for about 18-20 minutes or till a toothpick inserted in the center of the cupcake will come out with a few dry crumbs. Don't over-bake.
• Remove it from the oven and after 5 minutes remove cupcakes on a wire rack and let them cool completely before frosting.
• Frost cupcakes after it has cooled down completely.
• I have used Wilton 1M open star nozzle.
• Pipe swirls as desired.
• Drizzle it with the caramel sauce and top it with a pinch of sea salt and coffee powder
• Refrigerate it covered in a cupcake box until served.

SALTED CARAMEL CUPCAKE

Steps:

• Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
• Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
• In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
• Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
• Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.