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.
Recipe by Bake 2 The Future at