Satisfying my coffee cravings up a notch by devouring these salted caramel mocha cupcakes! These are egg-free moist, packed with my fall favorite coffee flavor, and wickedly delicious. Coffee-filled cupcakes topped with light whipped cream and a generous drizzle of caramel. Not to forget the light crunch of sea salt on the top!
It is that time of the season when I thoroughly enjoy Salted caramel flavor. For years this
salted caramel death by chocolate cake was my favorite and now I have added these insanely easy mocha cupcakes to my repertoire as well.
Coffee + Chocolate + Caramel = Heaven!
Salted caramel mocha is my favorite coffee flavor that I got introduced to at Starbucks. Since then I am completely spoilt. I love it so much that I started making my own version at home and slowly added this decadent combo to my desserts. This recipe is for all coffee and chocolate lovers. I promise you won’t be disappointed.
Easy Enough For Beginner Bakers
No fail cupcake batter
I want everyone to make these cupcakes for this holiday season because they are so darn easy. I have modified my very popular best eggless chocolate cake recipe to make a mocha version. It is filled with deep coffee taste balancing the chocolate flavors. This recipe turns out moist and fluffy even without the eggs. It’s the best one so do try it!
Best frosting hack!
If you have never baked or decorated a cake then use a pack of cool whip to pipe beautiful swirls on the mocha cupcakes. Do not tense out on making the frosting from scratch. It tastes exactly the whipped cream that you get on your salted caramel mocha at Starbucks!
But if you have time do check out my sturdy mascarpone whipped cream frosting. It is the best one to pair with these coffee-filled cupcakes.
Easy Caramel Swirl.
I do make my own caramel, but blaming this weather I went lazy. So I have used Ghirardelli Caramel Sauce that can be easily found at the stores in the baking section. You can use your preferred brand. Just open the cap, squeeze it on the top of the frosting.
Don’t miss the salt!
One twist of sea salt is enough to top every cupcake. Sea Salt is really a game-changer when it comes to caramel-flavored cupcakes. It cuts the extra sweetness from the caramel beautifully.
How to make caramel sauce at home?
- 1 cup white granulated sugar
- ⅓rd cup water
- ¾th cup heavy cream
- 1.5 tablespoon butter
- A pinch of salt, if using unsalted butter
- Add the sugar to a heavy bottomed broad pan in an even layer.
- Now add in the water to cover the sugar.
- Place the pan on the stovetop and cook on medium heat until you see that the sugar has completely dissolved.
- You may stir the sugar only until it is mixed well and completely dissolved in the water.
- After it starts to come to a simmer, Do Not Stir with a spoon at this point as the sugar may seize.
- Once the sugar bubbles and turns into a light amber color i.e golden brown, reduce heat to low and add butter.
- Stir the mixture with a spoon until the butter is melted.
- Now slowly pour in heavy cream. Be careful as it is going to splutter.
- Stir in thae salt.
- Let it cook until it comes to a boil. Make sure to stir constantly with a spoon for about 1 minute.
- Switch off the flame and let it cool in the pan.
- Let the caramel sauce cool completely, then transfer to a jar and refrigerate.
- It will stay good for a month in the refrigerator and 3 months if frozen.
Highlights of this cupcake recipe!
- It has actual coffee inside!
- The brown sugar makes it extra moist and gives a caramel flavor to the cupcake base.
- Using store-bought whipped topping and caramel sauce makes the entire process super easy.
- The salted caramel flavor is always a hit even after the holiday season.
Turn it into an amazing coffee chocolate cake!
- This recipe will make an amazing mocha cake with actual coffee inside the cake.
- It will make 2 layers 8” or 3 layered 6” round cake.
- Bake time will depend on the pan size and the number of pans used. But it should be between 25-40 minutes.
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Eggless Cakes you should try –
Salted Caramel Mocha Cupcake Recipe
Salted Caramel Mocha Cupcakes
- 1 ½ cups / 215 grams All-purpose flour
- ⅓ cup unsweetened Cocoa powder
- ½ teaspoon baking soda
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup / 240 ml Milk
- 2 tablespoons instant coffee powder
To mix in another bowl.
- Previously prepared coffee mixture
- 1 teaspoon Vinegar
- 1 cup white granulated sugar.
- ¼ cup packed brown sugar see notes
- ½ cup / 118 ml Oil
- 1 teaspoon Pure Vanilla Extract
- 16 oz tub cool whip ( freezer whipped cream topping) see notes
For caramel sauce
- Store-bought caramel sauce squeeze bottle or see homemade recipe above.
- Pinch of coffee powder optional
- 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.
To mix in one bowl.
- Sieve and mix all dry ingredients (All purpose flour, cocoa powder, baking soda, baking powder, and salt) except sugar in a bowl.
To mix in another 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.
Making the batter.
- 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.
For the 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.
- All ingredients including milk should be at room temperature. If milk is cold just microwave it until lukewarm and then use.
- Always taste the batter. This recipe isn’t overly sweet and tastes like a strong coffee that you get at Starbucks! You may add more sugar if desired.
- Always use active fresh and not expired baking powder and soda.
- Use liquid measuring cup- they come with a spout to measure the liquids and dry cups for dry ingredients for best results.
- If sugar granules are big then pulse them in the blender after measuring.
- Use whipping balloon attachment, not a beater.
- A flour quality varies and the batter is too thick add 1 tablespoon at a time to reach to thick flowy consistency.
- Unfrosted cupcakes stay good at room temperature for a day.
- Store it in the fridge at all times until serving. Stays moist if covered for up to 5 days.
- I have used Nescafe dark roast instant coffee mix, you may use your choice of instant coffee powder.
- This recipe isn’t overly sweet. Taste the batter and add 1-2 tablespoons of sugar if needed.
- Swap brown sugar with white sugar, if unavailable.
- If using whole wheat flour, you may need more liquid to adjust the consistency.
- Swap cool whip whipping cream with this recipe from scratch.
- Use homemade caramel sauce, the recipe is mentioned above in the post.