Salted Caramel Mocha Cupcakes
  • ½ c strong coffee
  • 2 tsp instant coffee
  • 1⅓ c flour
  • ⅓ c baking cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 stick (1/2 c) butter, room temperature
  • ½ c sugar
  • ½ c brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ c whole milk
  • Flaked Sea Salt
  • 1 c Heavy Whipping Cream
  • ½ cup powdered sugar
  • ½ c "Tiramisu" Mascarpone cheese
  • 1 Tb Vanilla
  • 1 Tb Coffee Liquour
  • ¾ c Heavy Cream
  • ⅓ cup butter, cut in pieces
  • 1 tsp Vanilla
  • ¼ c water
  • 1¼ c sugar
  1. Preheat your oven to 350 degrees. Line a standard muffin tin with cupcake papers. Combine the coffee and instant coffee, set aside to cool. In a bowl, combine the flour, coca, baking soda, baking powder, and salt. Set aside. In your mixing bowl, beat together the butter and sugars until fluffy. Mix in the egg.To your coffee, add the milk and vanilla.Mix half of the coffee mixture to the sugar mixture, mix completely. Mix in half of the flour mixture, mix completely. Repeat with remaining ingredients. Scoop into the baking pan. Bake 17-18 minutes, or until they test done with a toothpick. Allow the cupcakes to cool for about 10 minutes, then remove them from the pan and cool completely.
  2. Prepare the caramel sauce (below), and allow that to cool completely before making the frosting.
  1. Beat all of the ingredients in a chilled bowl, until fluffy and firm.
  1. Prepare your cream, butter and vanilla, and have it ready near your cooking space. In a large saucepan (at least 2 quart), combine the water and sugar. Whisk together over medium heat, until dissolved. Turn up the heat fairly high, and allow to boil until it reaches a golden honey color.
  2. Do not stir it while it is boiling, just swirl the saucepan as needed. When the sugar syrup is a golden color, add in the remaining ingredients while stirring briskly.
  3. **Be careful that it doesn't cook over!!!**
  4. Remove from heat, and continue to stir until the butter is completely melted and incorporated. Pour into a jar and use as desired. Store extras in a closed jar in your fridge. The sauce will last about 2 weeks
Prepare the cupcakes.
  1. Spread about a teaspoon of caramel sauce on the top of the cupcake. Frost the cupcakes with the frosting. Place about ½ cup of caramel sauce in a ziplock bag. Cut off one of the very tips of one of the corners of the bag. Drizzle the caramel over the tops of the cupcakes. Chill for an hour or more. The frosting is whipped cream based, so you want it to "set." When ready to serve, sprinkle a pinch of salt on the tops of the cupcakes.
  2. Enjoy!
Recipe by Cosmopolitan Cornbread at