Caramel Coffee Cupcakes

• FOR THE CUPCAKES:
• 4 Tablespoons Strongly Brewed Coffee (I Used Caramel Flavored StarBucks Via)
• 1/2 cups Unsalted Butter, At Room Temperature
• 2/3 cups Sugar
• 3 whole Eggs
• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1 box (3.4 Oz. Size) Butterscotch Pudding Mix (unprepared)
• 1/4 teaspoons Salt
• FOR THE FROSTING:
• 8 ounces, weight Frozen Whipped Topping
• 1 box (3.4 Oz. Size) Butterscotch Pudding Mix (unprepared)
• FOR THE TOPPING:
• 12 teaspoons Hershey's Caramel Syrup, Or 1 Teaspoon For Each Cupcake

1. Preheat oven to 350u0b0F. Line a 12-count muffin pan with cupcake liners.
2. 1. Prepare coffee according to package directions. Set aside and allow to cool completely.
3. 2. Cream together butter and sugar until smooth.
4. 3. Add eggs one at a time, mixing well after each.
5. 4. In a separate bowl, whisk together flour, baking powder, pudding mix, and salt.
6. 5. To the butter and sugar mixture, alternate adding flour mixture and milk, beginning and ending with the flour mixture. Mix well after each addition.
7. 6. Stir in the cooled coffee.
8. 7. Pour into the paper cups and bake at 350u0b0F for 25-30 minutes.
9. 8. Remove from the oven and allow to cool completely before frosting.
10. For the frosting, in a large bowl, stir together whipped topping and pudding mix until streaks disappear. Spread onto completely cooled cupcakes. Top each cupcake with 1 teaspoon caramel sauce.
11. Note: Store cupcakes in the refrigerator. The whipped frosting will melt if left at room temperature.

coffee, unsalted butter, sugar, eggs, allpurpose, baking powder, ubc, frosting, syrup

Taken from tastykitchen.com/recipes/desserts/caramel-coffee-cupcakes/ (may not work)