Starbucks Remake #2: Salted Caramel Mocha Cupcakes

My new addiction: salted caramel mocha lattes. This is probably the best coffee I have ever had. I could easily chug a vente in less than an hour. The weather right now prompts me to grab one and sit at home with a warm blanket on and watch TV.

Due to my love of this Starbucks delight, I thought a cupcake version of it would taste heavenly. That might actually be an understatement...

Salted Caramel Mocha Cupcakes

yields aprox. 2 dozen cupcakes

Ingredients

Cake:

1 ¾ cup all-purpose flour     

1 ¾ cup sugar

1 ½ cup cocoa powder

2 tsp baking powder

1 tsp baking soda

pinch of salt

½ cup vegetable oil

1 cup buttermilk

2 large eggs

1 tsp pure vanilla extract

1 cup hot, freshly brewed espresso

Frosting:

3 sticks (1 ½ cups) of salted butter

3 cups confectioners’ sugar

1 tsp vanilla extract

1 tbsp cold milk

caramel (any kind, store bought or homemade)

sea salt

Directions:

For the cake:

1.       Preheat oven to 350.

2.      Line cupcake tins with cupcake liners and set aside.

3.      In a medium sized bowl, whisk together the dry ingredients.

4.      In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until combined.

5.      Pour the buttermilk mixture into the dry ingredients and mix together until the batter is thick and all the flour is incorporated.

6.      Slowly pour in the espresso and slowly stir in. The batter should be thin.

7.      Fill each liner ¾ of the way.

8.      Bake for 15 minutes. Cake should spring bake when touched.

9.      Remove from the oven and let cool for 15 minutes.

For the frosting:

1.       In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and the confectioners’ sugar.

2.      Add the vanilla and the milk and cream until smooth.

Core out the center of all the cupcakes and keep the tops. Then fill them with any caramel you choose (I make my own homemade caramel but store bought works well too). Put the tops back on. Put frosting in a bag fitted with a star tip. Frost each cupcake and drizzle with caramel. Sprinkle a tiny bit of sea salt on top for taste.