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["Preheat the oven to 350u00b0F. Line two cupcake pans with 24 baking cups.Place the cocoa powder in the bowl of a stand mixer with the paddle attachment and
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pour the hot coffee over. Mix on low speed until a thick paste forms and the mixture
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stops steaming, about 1 minute.", "Increase the mixer speed to medium. In a 4 scup measuring cup, combine the buttermilk,
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canola oil, egg, egg yolk, vanilla, and salt, and mix lightly with a fork, ensuring the yolks
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are broken. Slowly pour into the mixer bowl.", "Stop the mixer, detach the paddle, and scrape the bottom of the bowl well to loosen any
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caked-on cocoa. Reattach the paddle and turn the mixer to medium, letting it run for 1
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minute. Stop the mixer again.", "Sift together the flour, sugar, baking powder, and baking soda and add to the batter. Mix
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on low speed until just combined. Remove the bowl and paddle and use the paddle to
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scrape down the sides of the bowl, ensuring everything is mixed.", "Scoop the batter into the prepared baking cups, filling them two thirds of the way.
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Bake in the middle of the oven for 20 to 25 minutes, rotating the pans halfway through.", "The cupcakes are done when the centers spring back when you touch them.
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Remove the cupcakes from the oven. Let cool completely.", "Salted Caramel: In a small nonreactive saucepan, mix the water, sugar, corn syrup, and cream of tartar.
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Mix with a fork until the mixture resembles wet sand. Bring to a boil. Continue to cook, leaving the pan undisturbed, until the sugar begins to change color.
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Over heat, begin gently swirling the pan until the mixture becomes a beautiful golden
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brown. The darker it gets, the more intense the flavor gets-the French like it practically
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burned. Us? We go somewhere in the middle.", "As soon as your desired color is reached, quickly remove the pan from the heat and
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Immediately dump in all the cream. This is going to steam and bubble and really just be
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generally angry, so stand back and don't keep your face too close to the pan. The cream
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is going to stop the caramel from cooking any further.", "Add the salt. Using a wooden spoon or a heatproof spatula, gently stir until well mixed
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(and again, don't forget those saucepan corners!).
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If any lumps develop, return the pan to the burner over low heat and gently stir until
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dissolved. Pour the cream into a bowl and set aside to cool.", "Assembly: Fill a pastry bag fitted with a plain tip with the salted caramel-nougat buttercream and
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pipe onto each chocolate cupcake. Sprinkle a generous amount of peanuts on top of each cupcake.
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Drizzle with the reserved salted caramel and the ganache.", "Half-Assed Corner: Use store-bought caramel sauce.", "Note: Keep Salted Caramel in a jar in the refrigerator -- it lasts forever. Spoon over ice cream, microwave until liquid and thin out with some half-and-half to make a
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dip for fresh fruit."]
