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These rich, double chocolate cupcakes get exciting flavor from a frosting of espresso pastry cream, plus a bit of sweet crunch from a garnish of caramel shards.
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Place an oven rack in the center of the oven, then preheat to 350°F. In a large bowl, combine the butter and chocolate chips. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth (or melt in a small pot on the stove, then transfer to a large bowl). Add the buttermilk, granulated sugar, brown sugar, and egg. Whisk to thoroughly combine. In a separate bowl, whisk together the flour, baking powder, and cocoa powder. Add the dry ingredients to the bowl of wet ingredients; stir to incorporate.
Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared tins. Bake 25 to 30 minutes, or until cooked through and a toothpick inserted into the middle comes out with a few moist crumbs. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).
Cut a small corner off the bag of pastry cream. Working directly from the bag, pipe the pastry cream onto the cooled cupcakes; spread into an even layer using the back of a spoon. Right before serving, garnish the cupcakes with the caramel shards, plus a pinch of flaky salt if desired. Enjoy!
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