• In a mixing bowl, add eggs, oil, buttermilk, brewed coffee and vanilla extract. Mix on medium speed until everything is bubbly.
• In a separate bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking powder and baking soda together. Then, dump this dry mixture into the wet milk mixture.
• Mix everything until just combined. DO NOT overmix!
• Pour this batter into cupcake liners. Bake at 350 degrees F for 18-20 minutes or until an inserted toothpick comes out clean.
• While the cupcakes are baking, start preparing the frosting. In a mixing bowl, add butter and shortening. Mix until they are thoroughly combined.
• Add cocoa powder, espresso powder and brewed coffee.
• Mix until everything is smooth and creamy.
• Add powdered sugar (1 cup at a time) and keep mixing.
• Continue mixing until you end up with smooth and creamy icing.

Assembling

• Use a big piping tip (e.g.

  Tip 1M) to make a hollow center in each cupcake.
• Fill it with melted caramel. You can use store bought caramel sauce or melt some caramels in the microwave with some heavy cream.
• Cover the top with the small cupcake piece you removed earlier.
• Fill a piping bag with mocha frosting and attach Tip 1M. Pipe a swirly frosting design on top of the cupcake.
• Finally, place a small yellow candy on the top. Enjoy!