Chocolate Butterscotch Cupcakes

Randal came up with the idea for these cupcakes, based on these Salted Butterscotch Caramels that he loves from Trader Joe's.  We experimented with putting those caramels in the batter then baking, or putting them in the center of the baked cupcakes while still warm, and we found that the baked ones just didn't work, but putting a caramel into the center of the warm cupcake resulted in a slightly melted, soft caramel center.

Chocolate Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract
12 butterscotch caramels

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.While the cupcakes are still warm, place a caramel in the center of each cupcake.

Butterscotch Buttercream

1/2 cup unsalted butter, softened

1/3 cup butterscotch topping

1 tsp vanilla extract

16 oz icing sugar

3 tbsp milk

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add the 3 tablespoons of milk and beat until smooth.