The Sprinkle Factory: Salted Caramel Mocha Cupcakes

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

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

In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Stir in the hot brewed coffee until the batter is smooth.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

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

Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a small saucepan, melt the butter over medium heat and stir in the caramel sauce until smooth.

Once the cupcakes are cool, drizzle the caramel sauce over each cupcake.

Sprinkle a pinch of sea salt on top of the caramel for added flavor.

In a mixing bowl, beat the powdered sugar with a little milk until smooth to create a glaze.

Drizzle the glaze over the salted caramel on each cupcake.

Serve and enjoy your delicious salted caramel mocha cupcakes!

Spice Level:

Allergens