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Chocolate Buttermilk Cupcakes with Salted Caramel Frosting

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Servings 24 cupcakes

Ingredients
  

  • 1 3/4 cup flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 1 tbsp vanilla
  • 1 cup hot coffee 2 tsp instant coffee in 1 cup boiling water

For the frosting

  • 1/2 cup salted butter
  • 1 cup dark brown sugar
  • 1/3 cup whipping cream 35% or heavy cream in U.S
  • 1/2 tsp salt plus more if needed
  • 3 to 4 cups icing sugar

Instructions
 

  • Preheat oven to 375 degrees F and line 2 muffin tins with cupcake liners.
  • In a large bowl, mix dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) by hand or with a mixer. Add eggs, buttermilk, butter, vanilla. With the mixer on low, slowly add the hot coffee.
  • Pour batter, which will be quite runny, into a plastic pitcher to pour from and evenly distribute between 24 cupcakes.
  • Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
  • For the frosting: In a small saucepan on medium heat, melt butter completely. Add sugar and whipping cream, and then salt. Let it simmer for a full 3 minutes, and then remove from heat. Allow it to cool for 15 minutes, and then slowly add the icing sugar. Frost onto cooled cupcakes and decorate accordingly.

Notes

Cupcake recipe inspired by Foodess. Frosting recipe inspired by Sally at Sally's Baking Addiction.