Recipe | Mocha Cupcakes with Salted Caramel Filling and Chocolate Fudge Frosting
Hey, guys, tomorrow is my 22nd birthday. I don't have anything crazy planned, husband told me not to come downstairs until 7am tomorrow because he and William are going to pick something up for me. Then, I'll do my usual Friday errands of market and grocery shopping, maybe grab lunch with my mom. And the boys apparently have something planned for me in the evening. And Seth gave me my birthday present last month...a brand new MacBook Pro.
My old one had a replaced hard drive, keyboard, trackpad and more because of two separate incidents where water leapt out of my glass and onto my computer.Weird, right? And my old Mac was a gift from my grandmother at the beginning of my senior year of high school in 2011. So in computer years, my Mac was getting up there. And some of my replaced parts were getting wonky and with how much I use and rely on my computer, it was time for an upgrade.
So that's my birthday so far. Follow along on my birthday celebrations by following me on
Because it's my birthday week, I had to share some sort of cake recipe, it would be silly not to! I dreamed up this cupcake flavor combination awhile ago so it was fun to finally make my food dream real and edible.
I wanted to mimic those yummy salted caramel lattes but fill it with even more chocolate flavor. Because...well...it's chocolate. And it's my birthday, so I can do what I want.
It's a really simple recipe, packed with flavor and perfect textures.
Mocha Cupcakes with Salted Caramel Filling and Chocolate Fudge Frosting
1 1/2 dozen cupcakes
1/2 cup coconut oil, melted
1/2 cup milk
1 cup granulated sugar
3/4 cup strong coffee, cooled
2 1/2 tsp instant espresso powder
1 tsp vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup granulated sugar
1/4 cup light brown sugar
3 Tbsp water
2 Tbsp butter
3 tsp sea salt (or more to taste)
2 Tbsp cornstarch
2 cups heavy cream
1 tsp vanilla
1/2 tsp cinnamon
3 cups powdered sugar
5 Tbsp unsweetened cocoa powder
6 Tbsp heavy cream
4 1/2 oz cream cheese
1 1/2 tsp vanilla
1/2 tsp salt
1. Preheat the oven to 350°F and line a cupcake pan with liners. Set aside.
2. Mix together the coconut oil, milk, and sugar until combined. Next, mix in coffee, espresso powder, vanilla, and eggs. Set aside.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the flour mixture to the coffee mixture and mix until well combined and there are no lumps.
4. Pour the batter into the prepared pan, filling each liner 3/4 of the way full. Bake for 20 minutes, or until a toothpick inserted into a center cupcake comes out clean, be very careful not to over bake. Immediately remove from the pan and let cool on a wire cooling rack.
5. While the cupcakes cool, prepare the filling. In a saucepan over medium-high heat, cook the sugars and water until the mixture becomes darker in color. Meanwhile, heat the heavy cream in the microwave for 1 minute. Add the cream to the sugar/water mixture and stir well until the sugar dissolves into the cream, turning it a caramel color.
6. Add cornstarch, vanilla, and cinnamon. Stir or whisk vigorously until smooth and thick. Transfer to a cool bowl and chill until completely cooled.
7. While the filling cools, prepare the frosting. In the bowl of an electric mixer fitted with the whisk attachment, or using a handheld mixer, mix together half the powdered sugar with the heavy cream and cocoa powder. Once combined, add remaining powdered sugar, cream cheese, vanilla, and salt. Continue to mix until smooth and creamy. This frosting will be fairly thick and rich.
8. Once both the cupcakes and filling are cool, use a small knife to cut out the centers of each cupcake. The circle you cut out should be about 1/4" in diameter and should go at least halfway down into the cupcake. Scoop the prepared filling into the center, until it is level with the top of the cupcake.
9. Once all of the cupcakes are filled, place a heaping two tablespoons of frosting onto the top of each cupcake and use a butter knife to spread it across the top.
If you make these cupcakes for your birthday or any other occasion, share a photo with me using #littlecitykitchen.