Caramel Stuffed Chocolate Cupcakes

INGREDIENTS

For the chocolate cupcakes

4 oz

Ghirardelli bittersweet chocolate, finely chopped

1/3 cup

Ghirardelli unsweetened cocoa powder

1/2 cup

hot strong coffee

3/4 cup

all-purpose flour

1/2 cup

granulated sugar

1/4 cup

packed light brown sugar

1/2 tsp

baking soda

1/4 tsp

salt

1/2 cup

sour cream, at room temperature (or plain full fat Greek yogurt)

1/4 cup

vegetable oil

large eggs plus one egg yolk, at room temperature

1 tsp

vanilla extract

For the caramel filling

1/4 cup

Ghirardelli caramel sauce

For the vanilla buttercream

1 1/2 cups

powdered sugar, sifted

1 stick

unsalted butter, at room temperature

1/8 tsp

fine salt

1 tsp

vanilla extract

1 tbsp

cream or milk

Ghirardelli Milk & Caramel SQUARES