Ingredients

• For the cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• For the salted caramel:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon flaky sea salt
• For the espresso chocolate buttercream:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons instant espresso powder dissolved in 2 tablespoons warm milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 2-3 tablespoons heavy cream (as needed)

Instructions

1. 1. Make the salted caramel: In a medium saucepan, heat sugar over medium heat, stirring constantly with a heatproof spatula until melted and amber in color. Add butter and stir until melted. Slowly pour in heavy cream while stirring. Remove from heat, add sea salt, and let cool.
2. 2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
3. 3. Prepare cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking soda, and salt. In another bowl, whisk egg, buttermilk, oil, and vanilla. Pour wet ingredients into dry and mix until just combined. Do not overmix.
4. 4. Divide batter evenly among liners, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
5. 5. Make the buttercream: In a large bowl, beat softened butter until creamy. Sift in powdered sugar and cocoa powder, add espresso mixture, vanilla, and salt. Beat until smooth, adding heavy cream a tablespoon at a time until desired consistency.
6. 6. Assemble: Pipe or spread buttercream onto cooled cupcakes. Drizzle with salted caramel sauce. Optionally, use a small knife to carve a hole in the center of each cupcake and fill with caramel before frosting.
7. 7. Serve at room temperature. Store leftovers in an airtight container for up to 3 days.