step 1
Begin by preheating the oven to 350 degrees F (180 degrees C). Place liners in the cupcake pan.
step 2
Add ¾ cup of (VERY) Water (3/4 cup) into a large bowl. Mix in Instant Espresso Powder (1/2 Tbsp), and stir lightly until dissolved.
step 3
Carefully pour in Chocolate Chips (1/3 cup) and Black Cocoa Powder (1/3 cup). Let this sit for 2 minutes to melt the chocolate, then stir until smooth.
step 4
Pour the All-Purpose Flour (3/4 cup), Granulated Sugar (3/4 cup), Baking Soda (1/2 tsp), and Salt (1/2 tsp) into chocolate espresso mixture, and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula.
step 5
Mix in the Eggs (2) then add Vegetable Oil (1/3 cup), Distilled White Vinegar (1 tsp), and Vanilla Extract (1 tsp), and mix until the batter is smooth - it will be thin and runny.
step 6
Fill cupcake liners 3/4 full, and bake for 18-20 minutes in the preheated oven, or until a toothpick comes out clean (or with minimal crumbs). Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).
step 7
To make the caramel sauce, place a pot on the stove over medium heat. Pour in Granulated Sugar (1/2 cup) gradually, adding 1/4 cup at a time. Stir occasionally until the sugar is fully dissolved, and is an amber color.
step 8
Turn off the heat. Mix in Unsalted Butter (3 Tbsp) slowly (1 Tbsp at a time), then stir in Heavy Cream (1/4 cup). The mixture will be very thin but will thicken as it cools.
step 9
Pour into a separate container, then place in the fridge to cool for 20 minutes.
step 10
Once the caramel sauce is almost done cooling, make the caramel buttercream. Beat the Unsalted Butter (2 cups) on medium speed for 30 seconds with a paddle or whisk attachment, until smooth.
step 11
Slowly add in the Powdered Confectioners Sugar (8 cups), 1 cup at a time. Alternate with the Heavy Cream (1 Tbsp) which will help thin the frosting.
step 12
Mix in the Vanilla Extract (1 tsp), Salt (1 tsp), and ⅓ Cup Caramel Sauce on a low speed. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. Add cream as needed to thin the frosting.
step 13
Place frosting into a piping bag fitted with a Wilton 1M tip. Pipe a large swirl of frosting onto the cupcake. Then place the cupcake in the freezer for 5 minutes.
step 14
Drizzle caramel over the chilled cupcakes and garnish with a pinch of Salt (1 pinch).
