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For the chocolate cupcakes:
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Heat oven to 350u00b0F. Take a cupcake/muffin tin and place cupcake liners in it. Set aside.
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In a large mixing bowl, add all of the cupcake ingredients. Mix with a hand mixer until combined, and then for a few more seconds. Be careful not to over-mix the batter.
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Using a large cookie scoop that is 3 tablespoons in size, scoop batter into each cupcake liner.
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Bake cupcakes for about 15 to 17 minutes (take a toothpick and stick it into the center of a couple cupcakes and if it comes out clean, your cupcakes are done). Carefully remove the cupcakes and place them on a cooling rack.
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For the espresso buttercream:
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In the bowl of a stand mixer, add softened butter and mix. Add coffee extract and mix until well blended. Next, add powdered sugar (in 2 to 3 batches, you don't want to make a mess) and mix thoroughly.
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Once you have mixed all of the powdered sugarr, start adding milk 1 tablespoon at a time and keep mixing. Mix buttercream frosting for a full 5 to 6 minutes.
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Add gel paste food color to the frosting and mix again until thoroughly mixed.
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I like to make the buttercream frosting a day or two ahead. I store it in the fridge. If it's been refrigerated, let it sit on the counter for about 30 minutes before trying to decorate your cupcakes. Sometimes, if needed, I will add a little bit of water and mix with a spatula to make it thinner for frosting cupcakes.
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Take a piping bag and tip and decorate your cupcakes! Drizzle caramel on top as well!
