Salted Caramel Cocoa Coffee Cupcakes

It has been a while since we featured a Breakfast Series Cupcake, and we thought that a coffee flavored cupcake would do the trick. If you love coffee and caramel, you are going to have to try these!

These beauties are a coffee chocolate base, and are topped with a homemade Salted Caramel Buttercream, which is then drizzled with our homemade Salted Caramel. Oh, and don’t forget a little sprinkle of flakey sea salt and a chocolate caramel egg to finish them off. 

Salted Caramel Cocoa Coffee Cupcakes_2 Salted Caramel Cocoa Coffee Cupcakes_3 Salted Caramel Cocoa Coffee Cupcakes_4

If cupcakes for breakfast are up your alley, try our Morning Waffle Cupcake or our Blueberry Pancake Cupcake!

Salted Caramel Cocoa Coffee Cupcakes
Prep time: 
Cook time: 
Total time: 
Yields: 24
  • ¾ cup hot water
  • ⅓ cup instant coffee granules
  • 2¼ cups all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1½ cups light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • ½ cup sour cream, room temperature
  • Salted Caramel Frosting
  1. Preheat oven to 325°F and line your cupcake tins.
  2. Stir the coffee granules into the hot water. Set aside to cool.
  3. In a medium bowl whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
  4. In the bowl of a stand mixer, cream the butter.
  5. Add the brown sugar, eggs and vanilla, beat until light and fluffy. Scrape down the bowl if necessary, mixing until incorporated.
  6. On low speed, add the flour mixture in batches alternating with the sour cream. Mix until just combined.
  7. Add the coffee mixture and beat until smooth.
  8. Fill the cupcake liners ¾ full. Bake for 16-20 minutes, until a toothpick comes out clean.
  9. Cool completely on a wire rack before frosting.