Dark Chocolate Cupcakes with Salted Caramel Frosting

Step 1

Preheat the oven to 350 degrees.

Step 2

Line a mini cupcake pan with paper wrappers and set aside. I used a 2 1/4" cupcake pan from Ikea. This recipe makes approximately 32 mini cupcakes, so you may have to work in batches.

Step 3

In a large bowl, whisk together the white granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt.

Step 4

Add the egg yolks, buttermilk, coffee, oil, almond extract, and vanilla extract and mix with an electric mixer until thoroughly combined.

Step 5

Stir in the sour cream.

Step 6

Fill each cupcake wrapper 3/4 full with batter and bake 15 minutes.

Step 7

Allow to cool before frosting.

Step 8

In a large mixing bowl, with an electric mixer, mix together the cream cheese, butter, powdered sugar, caramel sauce, vanilla extract, and salt until smooth.

Step 9

Add the frosting to a piping bag or a resealable plastic bag with a corner snipped off. Pipe the frosting on to the cooled cupcakes.