Salted Caramel Mocha Cupcakes
INGREDIENTS
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1-3/4 c. all-purpose flour, plus more for flouring the pans
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2 c. sugar
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3/4 c. cocoa powder
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2 tsp. baking soda
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1 tsp. baking powder
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1 tsp. kosher salt
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1 c. buttermilk
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1/2 c. vegetable oil
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2 extra-large eggs, at room temperature
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2 tsp. pure vanilla extract
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1 c. freshly brewed hot coffee
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1-3/4 c. plus 2 T. heavy cream
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1 vanilla bean, split lengthwise
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1 c. sugar
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1/4 c. light corn syrup
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1/4 c. water
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1/2 c. chilled unsalted butter, cut into 1/2" cubes
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1/2 tsp. kosher salt
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2-1/2 c. (5 sticks) unsalted butter, at room temperature
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3 c. powdered sugar, sifted
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1/4 c. heavy cream
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1 tsp. pure vanilla extract
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1-1/4 c. of the prepared salted caramel sauce, cooled
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24 chocolate coated espresso beans
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flaky sea salt
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remaining prepared salted caramel sauce
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