For the Caramel Cupcakes

1. Preheat oven to 350º F. Prepare cupcake wrappers and a cookie sheet.
2. Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in one package of the instant coffee until well blended. Add the vanilla and set aside.
3. Sift together the cake flour, baking powder, soda, salt, cocoa, and second package of instant coffee.
4. In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time.
5. Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth.
6. Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.
7. Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl.
Fold the egg whites into the cake batter gently, folding the batter around until well combined.
8. Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes.

For the Swiss Meringue Buttercream

1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
4. Add salt and flavoring, mix to combine.

For the Caramel Filling and Drizzle

1. Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
2. Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
3. Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.
4. Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract. Set aside.

Assembly

1. Print and cut out the templates. Carefully place around each cupcake wrapper.
2. Core out all the cupcakes. Insert the caramel mixture into each cupcake and place the top back onto the cupcake (I cut the tops in half before attaching it back on top of the cupcake to avoid leaking).
3. Pipe on the swiss meringue buttercream. Use a star tip to cream foamy effect.
4. Drizzle on the leftover caramel sauce and pop on a mini green straw (one long straw can be cut into halves or thirds).