CARAMEL ESPRESSO CUPCAKES - The Scran Line

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

caramel sauce

🥗Healthier: date caramel

💰Cheaper: homemade caramel

Date caramel is a healthier, natural sweetener.

unsweetened cocoa powder

🥗Healthier: dark cocoa powder

💰Cheaper: sweetened cocoa powder

Dark cocoa powder enhances flavor without added sugar.

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

In a large bowl, mix together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.

Dissolve the espresso powder in hot water and add it to the wet ingredients.

Combine the wet ingredients with the dry ingredients and mix until just combined.

Fill each cupcake liner about two-thirds full with batter.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a bowl, beat the butter until creamy, then gradually add powdered sugar and mix until fluffy.

Add caramel sauce to the buttercream and mix until smooth and well combined.

Frost the cooled cupcakes with the caramel buttercream using a piping bag or spatula.

Drizzle additional caramel sauce over the frosted cupcakes before serving.

Cooking Techniques

Spice Level:

Allergens