Start by preparing the caramel, as it needs time to cool and thicken before using it to fill and drizzle over the cupcakes. Although making caramel from scratch might feel intimidating, it's actually simpler than you might think!

Place a saucepan on the stove over medium heat. Once it’s warm, gradually add 1 cup of sugar, about 1/4 cup at a time. Allow the sugar to mostly liquefy before adding more. As the sugar melts, it will gradually change to a deeper color. If the sugar starts to burn, remove the pan from the heat and reduce the temperature.

Stir as necessary until the sugar is fully dissolved and reaches an amber color, then turn off the heat. Slowly add 6 Tbsp of butter, 2 Tbsp at a time, stirring until each addition is fully incorporated before adding the next. Once the butter has melted, stir in 1/4 cup of heavy cream and 1/4 tsp of salt. The mixture will be thin at first, but it will thicken as it cools.

Pour the caramel into a separate container and set it aside to cool.

Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners. Set aside.

In a large bowl, combine 3/4 cup of warm water and 1 1/2 tsp of instant coffee or espresso powder. Stir until dissolved.

Add 1/3 cup of melted chocolate chips and 1/3 cup of cocoa powder to the coffee mixture, whisking until everything is fully combined.

Whisk in 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 1 tsp white vinegar into the cocoa mixture.

Add 3/4 cup of all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking soda, and 1/2 tsp salt into the chocolate mixture, whisking until just combined. The batter will be thin, but that's expected.

Spoon the batter into the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. For even baking, rotate the pan halfway through. Remove from the oven.

Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. If you're short on time, place the whole pan in the freezer for 30 minutes to speed up the cooling process.

While the cupcakes bake and cool, make the caramel buttercream. In a large bowl (or the bowl of a stand mixer), beat 1 cup of room-temperature butter on medium speed for about 30 seconds until smooth.

Mix in 1 tsp vanilla extract and 1/4 tsp salt on low speed.

Gradually add 4 cups of powdered sugar and 1 Tbsp heavy cream, mixing on low until fully combined. Then, mix in 1/4 cup of cooled caramel sauce. The caramel should be fluid, but not hot to the touch.

Continue mixing on low speed until everything is fully incorporated and the frosting reaches the desired consistency. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.

Use a rubber spatula to stir the frosting by hand for a couple of minutes to make it extra smooth. Transfer the frosting to a piping bag fitted with a Wilton 1M tip, sealing the top of the bag with a rubber band or clip. Set aside.

Place 1/2 cup of semi-sweet chocolate chips in a heatproof bowl and set it aside.

Heat 1/3 cup of heavy cream in a separate microwave-safe bowl for 45 seconds to 1 minute, or until it’s steaming and just beginning to bubble. If you prefer the stovetop, heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.

Pour the hot cream over the chocolate chips, ensuring the chocolate is fully covered. Let it sit for 1-2 minutes.

Stir the cream and chocolate together until smooth. Set the ganache aside to cool for about 10 minutes, until it’s slightly warm to the touch.

Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake.

Fill each cupcake with just under 1 Tbsp of the cooled caramel.

Pipe swirls of caramel buttercream on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or in the freezer for 5 minutes to help the frosting firm up.

While the cupcakes are chilling, heat the remaining caramel in 10-second intervals until it’s thin enough to drizzle.

Once the cupcakes are chilled, drizzle them with the warm chocolate ganache and caramel. Finish with a sprinkle of flaky sea salt, then enjoy!