Chocolate Caramel Cupcakes

Whisk together cocoa powder, flour, salt, baking powder, and baking soda together.

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Whisk together espresso powder and boiling water until smooth.

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In a large jug, whisk together the espresso, eggs, oil, sugars and vanilla.

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Pour the wet into the dry and fold until smooth and there are no more streaks of flour.

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Pour the cupcake batter into lined cupcake pan and bake for 18-20 minutes!

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Heat sugar in a pan until it has melted and turned amber. Add butter.

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Pour in heavy cream, vanilla and salt. Let cool.

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Fill each cupcake with some of the caramel.

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Beat butter and powdered sugar together until light and fluffy. Add remaining caramel and salt.

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Frost each cupcake and drizzle over some melted chocolate or extra caramel!

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