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Amazing!!! That’s what these Chocolate Cupcakes with Caramel-Espresso Buttercream are! The base of these cupcakes is like a light and fluffy brownie that’s full of chocolate flavor, not heavy or over powering. And the Caramel-Espresso Buttercream is the perfect topping. It’s light and creamy and the caramel-espresso flavors pair well with the chocolate cupcake. I truly am in love with this recipe.
The first time I made this recipe the buttercream did not work! I used a different recipe then the caramel-espresso flavored one and the buttercream separated on me. At the time I was upset. I’ve always had issues with my buttercream separating so I try to stay away from it, but if you can get it to turn out right, it’s so worth it. I was feeling down about it not coming out, but then I was motivated from my failure to get it right next time. That meant searching for a better recipe and studying up on why it wasn’t working. And with buttercream, it could be a lot of reasons. Thankfully I learned from my mistakes and I am so happy the previous recipe didn’t come out because I absolutely love the flavor of the espresso in the buttercream.
With me on a mission to perfect the art of buttercream, here are some of the things I’ve learned.
- Before adding the butter to the egg mixture, be sure the egg mixture is room temperature! Many, many times this is where I made my mistakes. I would follow a recipe that stated the time frame at which you are to whisk, but so many times my eggs were still too hot and when I added the butter it just deflated my buttercream and melted the butter. 🙁 This time I was determined not to let that happen. I beat mine until the egg mixture was anywhere from 75-80 degrees. I used a digital thermometer to test for this.
- The above tip is really the main problem I ran into previously, but I’ve read you can also wet a kitchen towel and freeze it and use that around the bottom of your mixing bowl to help cool the egg mixture to room temperature while it’s beating.
- This buttercream almost started to separate on me because I added the flavoring a little too late! (My fault, but always learning) I was a little worried at first when the buttercream started sloshing around the bowl but it quickly came together. 🙂
- And if all else fails, (I’ve never tried this method) I’ve heard if your buttercream breaks or separates, just whip that buttercream up and eventually it will come together. Luckily I didn’t have to resort to this. Buttercream can be a tricky beast, but once you learn how to trouble shoot it a bit, you’ll be glad you made it.
And last but not least, top your cupcakes off with a candy caramel. But not just any candy caramel, a Lovely Caramel Candy! I’m always excited when I open up my monthly Degustabox and see some sweet treats from Lovely. I usually like to make everything, down to the cupcake garnishes homemade, especially if I’ve gone through the trouble of making homemade cupcakes, however I find Lovely’s candy very worthy. They are made with real butter, sweetened condensed milk and molasses. No high fructose corn syrup or artificial colors. Just pure and simple ingredients. And that is something I can stand behind. Want to know how you can get your very own Degustabox delivered to you? Click the link to get started for 50% off your first box. HOT SALE! Only $9.99 for your first Degustabox! Try today, shipping is FREE! Enjoy the always delicious Degustabox surprises.
That’s all I have for you this week! You can follow me on social media: Facebook, Instagram, Twitter, and Pinterest. Would you rather have an email link with the latest recipe sent to your inbox? Then be sure to subscribe to The Weekly Recap, where I’ll send you one email per week, usually on Sunday’s, along with a sneak peek at what recipe is coming up next week and on occasion some behind the scenes stuff. Talk to you guys next week!