Salted caramel mocha cupcakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup Dutch-process cocoa powder
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/2 cup low-fat milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water
• 1 packet decaf instant coffee (such as Starbucks Via)
• Latte frosting (recipe follows)
• Salted caramel drizzle (recipe follows)
• Caramel sauce (optional)
• Sea salt

Directions:

1. Preheat the oven to 375 degrees F. Line 12 muffin cups with muffin liners. Set aside.
2. In a medium-size mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until it is evenly mixed. Add the egg, milk, canola oil and vanilla to the bowl. Whisk like crazy for 2 minutes (yes, really, 2 minutes).
3. Stir together the boiling water and instant coffee. Drizzle into the mixing bowl and whisk gently to combine. The batter will go from being really super thick to being pourable and loose. Whisk it until everything is of a single consistency.
4. Divide the cake batter evenly among the muffin cups. Bake for 18-20 minutes, until a cake tester inserted into the center comes out clean.
5. Let cool completely. Then frost, making a thicker edge at the outside of the cupcakes. Spoon the glaze over top. If desired, drizzle with caramel sauce. Sprinkle with salt. Enjoy.

Salted caramel glaze

Ingredients:

• 1 tablespoon unsalted butter
• 2 tablespoons packed light brown sugar
• 1 teaspoon heavy cream
• 2 tablespoons powdered sugar
• 1/8 teaspoon kosher salt

Directions:

1. In a small saucepan, whisk together the butter and brown sugar over medium heat until it combines to a boil. Cook for 1 minute more, whisking frequently.
2. Add the heavy cream and whisk to combine. Remove from the heat and stir in the powdered sugar and salt.
3. Use immediately.