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The cupcake:
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-Preheat to 3-fitty
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-Steam the milk and espresso/coffee until smooth, then reduce heat to medium-low for 30 seconds-ish. Let cool.
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-Cream butter and sugar until it's nice and fluffy.
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-Beat in eggs, then vanilla
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-Whisk flour, BP and salt
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-Add dry mixture alternatively with milk-coffee mixture to creamed butter
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-Bake for approximately 15 minutes
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The caramel filling:
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I honestly kind of tossed stuff in until it looked like what I wanted. This is pretty close to what went in. Anyways, heat the caramel and milk on medium-low and stir until well-combined. When smooth, bring to a boil to a boil. (medium heat, maybe?) and then reduce heat. Add sugars and then bring to a boil for a minute or so. Let cool.
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*Ideally, you want a fairly smooth texture at room temperature. So you want a fairly light caramel when you take it off the heat; it shouldn't look viscous enough.
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Caramel buttercream frosting:
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So I made two caramels so that I could get a nuttier, darker taste with the second (this one). It was slightly stressful because I made them simultaneously. Don't do it. Do the filling first. Combine 1/3 cup of the butter and the brown sugar in a small sauce and boil over medium heat. Once the mixture has come to a boil, stir in remaining 1/3 cup butter and stir until melted and mixed in. Boil for one more minute. Remove from heat and let cool completely.
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Cream the butter and shortening. Add the powdered sugar. Then the milk. Add dash of vanilla if you so choose (I did). Whip until fluffy.
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Finishing touches:
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I used a cupcake corer that I got at Hobby Lobby on sale today (worth it), but you don't need one. Just cut out a hole in the middle of the cupcake about 1/2 inch in diameter. Pour in the filling. Then put the frosting on top of it without lifting the filling. I drizzled heated caramel over the top, which was a nice little garnish. Lastly, sit down before you eat (they're pretty damn rich).
