Caramel Cappuccino Cupcakes with Salted Caramel Buttercream

Ingredients:

Cappuccino Cupcake:

• 1 cup all purpose flour
• 1 cup PLUS 2 tablspoons sugar
• 1/3 cup PLUS 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablspoons instant coffee
• 1/2 cup hot water
• 12 regular cupcake liners

Salted Caramel Buttercream:

• 1 cup butter, softened
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 1/4 cup carmel sauce

Instructions:

Cappuccino Cupcake:

Preheat oven to 350.  MAKES 12 CUPCAKES.

Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, and on a low speed mix with an electric mixer. Add in butter, eggs, and vanilla and beat for 1 minute. Boil the water, and remove it from heat. Add in the instant coffee to the hot water and mix. Pour the coffee into the cupcake batter and mix for 30 seconds. Put 12 regular cupcake liners in a cupcake pan and fill them with an equal amount of batter. Bake for 18 to 22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean with only a few crumbs.

Salted Caramel Buttercream:

Cream butter with an electric mixer. Add in the powdered sugar and salt, beat until combined. Add in caramel sauce and beat for a minute.

Assembly:

Let the Cappuccino Cupcakes cool completely before frosting them with the Salted Caramel Buttercream. Drizzle caramel sauce over the top of the buttercream for a finishing look.