Chocolate Caramel Cupcakes

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

Whisk together espresso powder and boiling water until smooth.

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

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

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

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

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

Fill each cupcake with some of the caramel. 

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

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

Swipe up for the recipe! 

Swipe up for the recipe!