Ingredients:

  • 1.5 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/3 cup Dutch-processed cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp fine Sea salt
  • 0.5 cup Strong hot espresso coffee
  • 0.5 cup Buttermilk, room temperature
  • 1/3 cup Vegetable oil
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1 cup Unsalted butter, softened
  • 3 cups Powdered sugar, sifted
  • 0.25 cup Salted caramel sauce
  • 1 tbsp Heavy cream
  • 0.5 tsp Flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a small heat-proof bowl, whisk the hot espresso with the Dutch-processed cocoa powder until the cocoa blooms and no lumps remain.
  3. In a large mixing bowl, whisk together the sugar, vegetable oil, egg, buttermilk, and vanilla extract until fully emulsified.
  4. Slowly pour the warm mocha mixture into the wet ingredients, whisking constantly to prevent the egg from scrambling.
  5. Sift the flour, baking soda, and fine sea salt into the bowl. Fold gently until just combined to maintain a delicate crumb.
  6. Divide the batter evenly among the 12 liners and bake for 22 minutes, or until a toothpick comes out clean.
  7. Allow cupcakes to cool completely on a wire rack before frosting.
  8. Prepare the frosting by beating the softened butter and powdered sugar until light and fluffy. Mix in the caramel sauce and heavy cream.
  9. Pipe the frosting onto cooled cupcakes using a star tip, drizzle with extra caramel, and finish with a pinch of flaky sea salt.