Salted Caramel Mocha Cupcakes Carve Your Craving

It is that time of the season when I thoroughly enjoy Salted caramel flavor. For years this salted caramel death by chocolate cake was my favorite and now I have added these insanely easy mocha cupcakes to my repertoire as well.

Coffee + Chocolate + Caramel = Heaven!

Salted caramel mocha is my favorite coffee flavor that I got introduced to at Starbucks. Since then I am completely spoilt. I love it so much that I started making my own version at home and slowly added this decadent combo to my desserts. This recipe is for all coffee and chocolate lovers. I promise you won’t be disappointed.

Easy Enough For Beginner Bakers

No fail cupcake batter

I want everyone to make these cupcakes for this holiday season because they are so darn easy. I have modified my very popular best eggless chocolate cake recipe to make a mocha version. It is filled with deep coffee taste balancing the chocolate flavors. This recipe turns out moist and fluffy even without the eggs. It’s the best one so do try it!

Best frosting hack!

If you have never baked or decorated a cake then use a pack of cool whip to pipe beautiful swirls on the mocha cupcakes. Do not tense out on making the frosting from scratch. It tastes exactly the whipped cream that you get on your salted caramel mocha at Starbucks! But if you have time do check out my sturdy mascarpone whipped cream frosting. It is the best one to pair with these coffee-filled cupcakes.

Easy Caramel Swirl.

I do make my own caramel, but blaming this weather I went lazy. So I have used Ghirardelli Caramel Sauce that can be easily found at the stores in the baking section. You can use your preferred brand. Just open the cap, squeeze it on the top of the frosting.

Don’t miss the salt!

One twist of sea salt is enough to top every cupcake. Sea Salt is really a game-changer when it comes to caramel-flavored cupcakes. It cuts the extra sweetness from the caramel beautifully.

How to make caramel sauce at home?

Ingredients Method

Add the sugar to a heavy bottomed broad pan in an even layer. Now add in the water to cover the sugar.Place the pan on the stovetop and cook on medium heat until you see that the sugar has completely dissolved.You may stir the sugar only until it is mixed well and completely dissolved in the water.After it starts to come to a simmer, Do Not Stir with a spoon at this point as the sugar may seize.Once the sugar bubbles and turns into a light amber color i.e golden brown, reduce heat to low and add butter.Stir the mixture with a spoon until the butter is melted.Now slowly pour in heavy cream. Be careful as it is going to splutter.Stir in thae salt. Let it cook until it comes to a boil. Make sure to stir constantly with a spoon for about 1 minute.Switch off the flame and let it cool in the pan.Let the caramel sauce cool completely, then transfer to a jar and refrigerate.It will stay good for a month in the refrigerator and 3 months if frozen.

Highlights of this cupcake recipe!

It has actual coffee inside!The brown sugar makes it extra moist and gives a caramel flavor to the cupcake base.Using store-bought whipped topping and caramel sauce makes the entire process super easy.The salted caramel flavor is always a hit even after the holiday season.

Turn it into an amazing coffee chocolate cake!

This recipe will make an amazing mocha cake with actual coffee inside the cake.It will make 2 layers 8” or 3 layered 6” round cake.Bake time will depend on the pan size and the number of pans used. But it should be between 25-40 minutes.

KEEP IN TOUCH – Are we friends yet? Let’s connect on Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Check out easy recipe videos on my YouTube channel now! Pin this photo for future reference.