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5 from 1 vote

Decadent Mocha Latté Salted Caramel Cupcakes

The salted caramel is what makes these Mocha Latté Salted Caramel Cupcakes so spectacular. The sweetness of the mocha and caramel pair perfectly with the coarse salt on top. Trust me, you've never had a cupcake so decadent!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Servings: 24
Calories: 174kcal


Cupcake Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ tsp baking soda
  • ¼ C cocoa powder
  • ¼ tsp salt
  • ½ cup dark brown sugar firmly packed
  • ¼ cup granulated sugar
  • ½ cup unsalted butter room temp
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • ¼ cup whole milk
  • 1 TBSP Coffee flavoring
  • Ghirardelli Chocolate sauce

Frosting Ingredients

  • 4 cups powdered sugar
  • 1 8 oz cream cheese softened
  • 2 sticks softened butter
  • 2-3 teaspoons vanilla
  • 1-2 tablespoons milk
  • Ghirardelli Caramel
  • Ghirardelli Chocolate sauce
  • Coarse sea salt


Cupcake Directions

  • Preheat oven to 350F.
  • Line a standard 12 cup cupcake pan with liners.
  • In a bowl, whisk together the flour, baking soda, cocoa powder and salt.
  • In another bowl, beat the sugars and butter using an electric mixer. You want them to be light and fluffy, which should take approximately 3 minutes if the mixer is on medium-high speed.
  • Add in eggs, milk, coffee flavoring, and vanilla until combined.
  • Add in flour mixture and stir to mix well.
  • Fill prepared cupcake cups.
  • Add desired amount of Ghirardelli Chocolate into cupcake mix while in the cupcake pan, and stir with end of spoon as well as spread lightly over top of cupcake. This will give you a fudge-like swirl in the cupcake.
  • Bake at 350 degrees for 20 or so minutes or until you can insert a toothpick and it comes out clean.

Frosting Directions

  • Add powdered sugar to mixing bowl.
  • Add softened sticks of butter and cream cheese
  • Add vanilla.
  • Add 1 tbsp of milk.
  • Beat on low until powdered sugar is incorporated, then move mixer up to medium-high speed.
  • Scrape sides and bottom of bowl often.
  • When completely mixed the frosting may appear dry. Add more milk, a little bit at a time until frosting is the proper consistency.
  • Scoop the frosting into a pastry bag with a star tip. Twist the open end of the pastry bag to push the frosting to the tip.
  • Begin frosting on the outside edge of the cupcake working in a circle towards the center.
  • Drizzle with the chocolate and caramel sauce. Sprinkle with sea salt.


Serving: 24 | Calories: 174kcal | Carbohydrates: 33g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 69mg | Potassium: 37mg | Fiber: 1g | Sugar: 27g | Vitamin A: 122IU | Calcium: 13mg | Iron: 1mg