Starbucks Chocolate Espresso Caramel Latte Cupcakes

Some of my friends just moved into their own new apt. and I decided to come over and see the place so i also made them some cupcakes, some cupcakes that I thought they would really like.... :) this is also my first time ever making cupcakes, and I totally sucked on the piping the frosting on them! :) but after they are covered with decoration, they dont look that bad. :) They were really good.... hope you try them!

Starbuck's Chocolate Espresso Caramel Latte Cupcakes

Ingredients:

1 2/3 cups (8 1/2 ounces; 240 g) plus 2 T sifted all-purpose flour
1/3 cup unsweetened cocoa
1/4 t. baking soda
1 t baking powder
1/4 t salt
1 cup (2 sticks, 230 g) lightly salted butter (not margarine), at room temperature
1 1/2 cups (10 1/2 oz; 300 g) granulated sugar
2 large eggs, at room temperature
1 small can Starbuck's Double Shot Espresso and Cream (6.9 oz can)
1 t. vanilla extract

Caramel
Chocolate covered coffee beans

Preheat oven to 350 degrees F.

Measure flour, cocoa, baking powder and soda, and salt into a bowl and whisk to mix. Set aside.

Cream together the butter and sugar until smooth. Add the eggs, one at a time, beating after each addition.

Alternately, add the dry ingredients and the Starbuck's Double Shot, beating after each addition, beginning and ending with flour. Scrape down the sides of the bowl and the beaters. Stir in the vanilla extract.

Spoon batter into the cupcake papers, 3/4 full. Bake in the preheated oven for 20 to 25 minutes. Cool completely.

Pipe buttercream on top, drizzle with your favorite gourmet caramel ice cream topping, and sprinkle with chocolate covered coffee beans.