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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180 degrees Celsius.
Mix plain flour, cocoa powder, coffee, baking powder, baking soda, and salt in a bowl.
In another bowl, whisk eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
Pour the batter into cupcake liners, filling each about two-thirds full.
Bake for 20 minutes until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely.
Make a small hole in the center of each cupcake and fill it with caramel.
Decorate the top with buttercream and drizzle more caramel over it.
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Use a piping bag to fill the cupcakes with caramel for a neat finish.
Can I use dark brown sugar instead of light brown sugar?
Yes, but it will result in a slightly richer flavor.
How do I store these cupcakes?
Store in an airtight container at room temperature for up to 3 days.
Can I make these cupcakes in advance?
Yes, you can bake the cupcakes a day ahead and fill and decorate them before serving.
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