This cupcake was inspired by the Salted Caramel Latte @ Starbucks & it is TASTY! A Chocolate Espresso Cake filled with Salted Caramel & Topped with a Vanilla Buttercream... How could it be bad right?
Chocolate Espresso Cupcake:
(Makes approximately 24 Standard Size Cupcakes)
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with coffee. Beat until flour is just incorporated.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cut holes into cooled cupcakes to allow room for the Salted Caramel Filling.