Name: Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12-14
Ingredients: ¾ cup all-purpose flour; ½ cup Dutch process cocoa powder; ½ tsp baking soda; ¾ tsp baking powder; ¼ tsp salt; 2 eggs, room temperature; ⅓ cup granulated sugar; ⅓ cup light brown sugar; ⅓ cup canola oil; 1½ tsp vanilla; ½ cup buttermilk, room temperature; ¼ cup hot espresso; ¼ cup unsalted butter; 1 cup firmly packed light brown sugar; ½ cup heavy whipping cream, room temperature; 2 tsp vanilla; ⅛ tsp kosher salt; 1 cup unsalted butter, room temperature; 3½ - 4 cups confectioner's sugar; 6 TBSP salted caramel, room temperature; 1-2 TBSP whole milk