- 10
Ingredients
- For the cupcakes:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup strongly brewed coffee
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- For the frosting:
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 3 tablespoons caramel (recipe below)
- 1 teaspoon vanilla extract
- pinch salt
- For the caramel:
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon salt
Preparation
Step 1
Make the cupcakes:
Preheat oven to 350°F. Line 10 cupcake tins with cupcake liners. Set aside.
In a large bowl, whisk together butter and sugar until light and fluffy, about 2 minutes. Add in eggs one at a time, whisking in between each addition. Next, whisk in coffee, cocoa powder, vanilla extract, and salt. Last, fold in flour until just combined.
Pour batter into prepared liners, filling ¾ of the way. Bake for 20 minutes, then allow to cool completely before frosting.
Make the caramel:
While the cupcakes are baking, make the caramel. In a small saucepan, heat the sugar on low heat until it's completely melted, swirling the pan gently every 20 seconds or so. Remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right. Next, pour in the heavy cream and sea salt. Stir until everything is combined. Allow to cool completely before using.
Make the frosting:
In a standing mixer, whip the butter for a minute so it's light and fluffy. Add in the powdered sugar, 3 tablespoons of the caramel, and vanilla extract, whipping until combined.
Once the cupcakes are ready, frost with the frosting and drizzle with remaining caramel.