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1
For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
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2
Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl.
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3
In a small pot over low heat warm up 1 cup water, the butter and espresso.
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4
Do not boil!
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5
Just melt the butter.
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6
Set aside to cool.
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7
Combine the buttermilk, eggs and coffee mixture in a second bowl.
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8
Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
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9
Scoop the batter into the cupcake liners and bake for 10 to 12 minutes.
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10
Check for doneness by inserting a toothpick into the cupcakes.
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11
If it comes out clean, they are done.
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12
Allow to cool.
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13
For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth.
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14
Take off the heat.
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15
Add the coffee liqueur if using and mix.
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16
To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes.
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17
Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes.
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18
Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream.
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19
Pipe the buttercream directly on top of the cupcakes.
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20
Garnish as you please.
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21
Slowly heat the cream in a small pot over low heat.
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22
While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid.
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23
Continue to add the remainder of the sugar in one-third increments.
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24
Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.
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25
Turn off the heat and add the hot cream very slowly in increments while stirring.
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26
Be very careful to not burn yourself!
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27
Caramel is ready once the cream and caramel are smooth.
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28
Transfer to a bowl for cooling.
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29
Allow 1 hour to cool at room temperature.
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30
Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments.
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31
Once the buttercream is smooth it is ready to be used.
