• Preheat your oven to 170 Celsius.
•  Line a muffin or cupcake tin with cupcake liners. This recipe makes 12-14 cupcakes.
• In a large bowl sift flour, cocoa, baking powder, baking soda, salt then add the sugar and mix them with a hand whisk.
• In another bowl add coffee, egg, oil, vanilla, vinegar and mix them well.
• Pour liquids on dry ingredients and mix well, but don't over mix the batter.
• Fill each cupcake 2/3 full.
• Bake for 20-22 minutes until the cupcakes are done (stick a toothpick in and it comes out clean).Every oven is different from others so keep a close eye on them after 18 minutes.
• Remove from tins and cool completely.

Caramel Buttercream Frosting

• In a stand mixer add the softened butter and beat it on medium to high speed for 5 minutes or until it is light and fluffy.
• Add the condensed milk and mix for 2-3 minutes.

  Finally, add the caramel sauce and mix until incorporates.
• Transfer the frosting to a pastry bag.

Decorating The Cupcakes

• Put the caramel sauce in a filling bag.
• Insert the tip of the bag into the cooled cupcakes and squeeze gently, and fill them about 1 tablespoon.
• Finally, decorate the stuffed cupcakes with caramel buttercream frosting.