Decadent Mocha Brownie Cupcakes Recipe with Salted Caramel

Posted on October 18, 2025

Rich, chocolatey, and perfectly indulgent—these decadent mocha brownie cupcakes with salted caramel bliss are what dessert dreams are made of. Imagine biting into a fudgy brownie cupcake that’s infused with a hint of coffee, topped with a silky salted caramel swirl. Sounds heavenly, right? Let me tell you, they taste even better than they sound.

I first whipped up these beauties for a family gathering, and honestly, they were the star of the dessert table. The combination of deep chocolate, the slight bitterness of coffee, and the sweet-salty kick of caramel is a match made in cupcake heaven. Whether you’re a chocoholic, a coffee lover, or just someone who appreciates a darn good dessert, these mocha brownie cupcakes are guaranteed to hit the spot.

And the best part? They’re a lot easier to make than they look! While they sound fancy enough for a special occasion, they come together with simple ingredients and just a bit of patience. Ready to bring some salted caramel bliss into your life?

Why You’ll Love This Recipe

Rich and Indulgent: These cupcakes have the dense, fudgy texture of a brownie with the elegance of a cupcake.
Flavor Explosion: The mocha flavor adds depth, while the salted caramel takes it to a whole new level.
Simple Ingredients: No need for a fancy shopping list—you probably have most of these in your pantry already.
Perfect for Any Occasion: Whether it’s a birthday, a holiday, or just a Tuesday, these cupcakes are always a hit.
Customizable: Want to skip the caramel or turn up the coffee flavor? You can easily tweak the recipe to your taste.
Tested and Approved: After several batches (and taste tests, of course), this recipe is foolproof and ready for your kitchen.

What really sets these apart is the balance. They’re not overly sweet, even with the caramel, and the coffee enhances the chocolate without overpowering it. It’s that perfect bite that makes you close your eyes and savor it for a moment.

What Ingredients You Will Need

This recipe uses simple, high-quality ingredients to deliver bold flavors and a luxurious texture. Here’s what you’ll need:

Unsalted Butter: Melted and slightly cooled. (Adds richness and keeps the cupcakes moist.)
Granulated Sugar: For sweetness and structure.
Brown Sugar: Adds a hint of molasses flavor and extra moisture.
Large Eggs: Room temperature for a smoother batter.
Vanilla Extract: Enhances the chocolate and coffee flavors.
All-Purpose Flour: The base of the cupcakes. (Spoon and level for accuracy!)
Unsweetened Cocoa Powder: Go for a high-quality brand for a richer chocolate flavor.
Instant Coffee or Espresso Powder: Dissolved in hot water to infuse the mocha flavor.
Salt: Balances the sweetness and enhances the flavors.
Baking Powder: Just a touch for a slight lift.
Dark Chocolate Chips: Folded into the batter for gooey chocolate pockets.
Salted Caramel Sauce: Store-bought or homemade. (For swirling into the cupcakes and drizzling on top.)
Flaky Sea Salt: Optional, but highly recommended for garnish.

Pro tip: Use high-quality cocoa powder and chocolate chips to really make the chocolate flavor shine. And if you’re making homemade salted caramel, be sure to let it cool slightly before using.

Equipment Needed

Muffin Tin: Standard 12-cup muffin tin. Silicone liners work great, but paper liners are fine too.
Mixing Bowls: One for wet ingredients and one for dry.
Whisk: For combining the wet and dry ingredients.
Rubber Spatula: Essential for scraping down the sides of the bowl.
Ice Cream Scoop: Makes portioning the batter clean and easy.
Toothpicks: For testing doneness.
Microwave-Safe Bowl: For melting butter or warming caramel.

If you don’t have a muffin tin, you can use ramekins or even bake this as a mini loaf cake—just adjust the baking time accordingly. And if you’re like me and love multitasking, a stand mixer can save you some whisking effort!

How to Make Mocha Brownie Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together 1/2 cup (113g) melted butter, 3/4 cup (150g) granulated sugar, and 1/4 cup (50g) brown sugar until smooth.
Add 2 large eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract and the dissolved coffee or espresso (1 tablespoon in 2 tablespoons hot water).
In a separate bowl, sift together 3/4 cup (95g) all-purpose flour, 1/3 cup (35g) unsweetened cocoa powder, 1/4 teaspoon salt, and 1/2 teaspoon baking powder.
Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix.
Gently fold in 1/2 cup (85g) dark chocolate chips.
Divide the batter evenly between the muffin cups, filling each about 2/3 full. Swirl 1 teaspoon of salted caramel into the top of each cupcake.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Drizzle additional salted caramel on top and sprinkle with flaky sea salt for garnish.

These cupcakes are best enjoyed slightly warm, so the chocolate chips are still gooey. However, they’re just as incredible at room temperature!

Cooking Tips & Techniques

Don’t Overmix: Overmixing can lead to dense cupcakes. Fold the batter just until combined.
Use Room Temperature Ingredients: This helps everything blend together smoothly.
Swirl Gently: When adding caramel, use a toothpick or skewer to create a pretty swirl pattern without overmixing.
Test with a Toothpick: Insert a toothpick into the center; it should come out with moist crumbs, not wet batter.
Cool Before Drizzling: Let the cupcakes cool before adding extra caramel, so it doesn’t melt off.

Variations & Adaptations

Extra Coffee Kick: Add 1/4 teaspoon espresso powder to the dry ingredients for an even bolder mocha flavor.
Gluten-Free Option: Swap the all-purpose flour with a 1:1 gluten-free baking flour.
Dairy-Free Version: Use vegan butter and dairy-free chocolate chips, and skip the caramel or use a coconut-based caramel sauce.
Nutty Twist: Add chopped pecans or walnuts to the batter for some crunch.
Seasonal Flair: Sprinkle crushed peppermint candies on top for a festive touch during the holidays.

Feel free to experiment and make these cupcakes your own. I’ve tried adding a pinch of cinnamon for a warm, spicy twist—it’s fantastic!

Serving & Storage Suggestions

These mocha brownie cupcakes are best served at room temperature or slightly warm. Pair them with a cup of coffee or a glass of cold milk for the ultimate indulgence.

If you have leftovers (unlikely, but just in case), store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months. Let them come to room temperature before serving, or microwave for a few seconds to bring back their fudgy texture.

Nutritional Information & Benefits

Each cupcake is approximately 250 calories, with 12g of fat, 34g of carbohydrates, and 3g of protein. While these are definitely a treat, they’re made with real, wholesome ingredients—no artificial flavors or preservatives.

The cocoa powder provides antioxidants, and the coffee can give you a small energy boost. Plus, the joy these cupcakes bring is a benefit in itself!

Conclusion

If you’re looking for a dessert that’s equal parts decadent and comforting, these mocha brownie cupcakes with salted caramel are it. They’re the kind of treat that feels fancy but is secretly super easy to make. Trust me, your friends and family will be raving about these for days.

Give them a try, and don’t forget to make them your own with the variations and tips I’ve shared. I’d love to hear how they turn out—leave a comment below or tag me on social media with your creations. Happy baking!

FAQs

Can I use regular coffee instead of espresso powder?

Yes, you can substitute strong brewed coffee for the espresso powder. Just reduce the water slightly to maintain the batter consistency.

How do I make homemade salted caramel?

Combine 1 cup sugar, 1/4 cup water, and 1/4 cup butter in a saucepan. Cook over medium heat until golden, then whisk in 1/2 cup heavy cream and a pinch of salt. Let it cool before using.

Can I double the recipe?

Absolutely! This recipe doubles beautifully. Just make sure to bake in batches or use multiple muffin tins.

What’s the best way to store leftover caramel?

Store leftover caramel in an airtight container in the fridge for up to 2 weeks. Warm it slightly before drizzling.

Can I omit the coffee?

Yes, but keep in mind that the coffee enhances the chocolate flavor. If you skip it, the cupcakes will still be delicious, just a bit less complex.