Salted Caramel Mocha Cupcakes

🧂 Ingredients

• for the dark chocolate mocha cupcakes:
• 1.75 c. all-purpose flour

  plus more for flouring the pans
• 2 c. sugar
• ¾ c. cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 c. buttermilk
• ½ c. vegetable oil
• 2 extra-large eggs

  at room temperature
• 2 tsp. pure vanilla extract
• 1 c. freshly brewed hot coffee
• for the salted caramel sauce:
• 1.75 c. plus 2 T. heavy cream
• 1 vanilla bean

  split lengthwise
• 1 c. sugar
• ¼ c. light corn syrup
• ¼ c. water
• ½ c. chilled unsalted butter

  cut into 1/2″ cubes
• ½ tsp. kosher salt
• for the salted caramel buttercream:
• 2.5 c. 5 sticks unsalted butter, at room temperature
• 3 c. powdered sugar

  sifted
• ¼ c. heavy cream
• 1 tsp. pure vanilla extract
• 1.25 c. of the prepared salted caramel sauce

  cooled
• to finish the cupcakes:
• 24 chocolate coated espresso beans
• flaky sea salt
• remaining prepared salted caramel sauce

Instructions

• 1 Preheat oven to 350° F. Prepare 2 standard muffin pans by lining with 24 paper
  cupcake liners. Set aside.
• 2 Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl
  of an electric mixer fitted with a paddle attachment and mix on low speed until
  combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With
  the mixer on low speed, slowly add the wet ingredients to the dry. With mixer
  still on low, slowly and carefully add the coffee and stir just to combine,
  scraping the bottom of the bowl with a rubber spatula. The batter will be very
  loose.
• 3 This original recipe is for 2 round pans, and I found this amount to be just a
  bit too much for 24 cupcakes, so I remove about 1 cup of batter before dividing
  amongst the cupcake liners.
• 4 Bake for about 18 to 20 minutes, or until a toothpick comes out clean. Let cool
  in the pans for 15 minutes, then move to a cooling rack to cool completely.
• 5 Place cream in a small bowl. Scrape in seeds from vanilla bean and then also add
  the bean. Set aside.
• 6 Stir sugar, corn syrup, and water in a heavy saucepan over medium heat until
  sugar dissolves. Increase heat to medium-high and bring to a boil, occasionally
  swirling pan and brushing down sides with a wet pastry brush. It will thicken
  and turn deeper in color. After about 5 to 6 minutes, it should be deep amber in
  color. Don’t let it get too dark. If it starts to smell burnt, immediately
  remove pan from heat.
• 7 Gradually add vanilla cream, while continuously whisking. The mixture will
  bubble vigorously. Whisk over medium heat until smooth and thick, about 2
  minutes. Remove from heat and whisk in butter and salt. Strain into a heatproof
  bowl. Place in refrigerator to cool completely.
• 8 In a stand mixer fitted with a paddle, beat the butter until creamy. At low
  speed, beat in the powdered sugar. Increase the speed to high and beat until
  fluffy, scraping down the side of the bowl, about 2 minutes longer.
• 9 At low speed, beat in the cream and vanilla. Then gradually beat in the 1-1/4
  cup of cooled caramel sauce. Scrape down the side of the bowl and the paddle,
  increase the speed to medium-high and beat until light, 3 minutes longer.
• 10 Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate
  any air bubbles.
• 11 Fill pastry bag with a large star tip and pipe buttercream onto cupcakes.
  Drizzle over the top of each one a bit of the remaining salted caramel sauce.
  (Any leftover salted caramel sauce is wonderful over vanilla ice cream!)
• 12 Press a chocolate coated espresso bean into each swirl of frosting and then
  sprinkle lightly with sea salt.
• 13 Serve immediately or store in a container in the refrigerator. Remove from
  refrigerator about 30 minutes prior to serving

Nutrition Info