If you say you don’t love a caramel mocha frappucino from Starbucks, then you’re only lying to yourself. These cupcakes replicate the same super-sweet, sugary-blended beverage we all have fallen in love with. After making a batch of these bad boys, you’ll be hooked. The chocolate-based cupcakes have a great coffee hint that is complemented nicely by the insanely sweet buttercream frosting.

Cupcakes:

1-3/4 cups all-purpose flour

2 cups sugar

3/4 cups cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 cup buttermilk

1/2 cup vegetable oil

3 large eggs, at room temperature

1 tsp. vanilla extract

1 cup freshly brewed, hot coffee

1 tsp. espresso powder

Directions:

1. Preheat the oven to 350 degrees and line 24 muffin tins with cupcake liners

2. In a medium sized bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt

3. Brew the coffee and dissolve the espresso powder in the coffee

4. In the bowl of an electric mixer, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined

5. With the mixer on slow speed, add the dry ingredients

6. Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula

7.  Fill cupcakes liners a little more than halfway and bake for 14-16 minutes, or until cake tester comes out clean

Caramel Buttercream Frosting

– 1/2 cup (1 stick) unsalted butter, softened

– 1 1/2 cups powdered sugar

– Pinch of salt

– 1/4 cup caramel sauce

In a large mixing bowl, beat together the butter, sugar, and salt until smooth. Add the caramel sauce, then beat until light and fluffy. Pipe onto cooled cupcakes.

 Emily Cassidy is an A&E Editor for The Patriot and jcpatriot.com.