Chocolate Caramel Hi-Hat Cupcakes | C&H® Sugar

Ingredients

• <p>1 1/2 cups Flour
• 3/4 cup Unsweetened cocoa powder
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 cup C&amp;H® Granulated Sugar Easy Baking Tub
• 1/2 cup C&amp;H® Light Brown Sugar
• 2 Large eggs, at room temperature
• 1 Large egg yolk
• 1/2 cup Milk, at room temperature
• 1/2 cup Plain yogurt, at room temperature
• 1/2 cup Vegetable or canola oil
• 2 tsp Vanilla extract
• 2 tsp Instant espresso
• 1/2 cup Boiling water
• 4 oz Semisweet chocolate, finely chopped</p>
• <p>1 cup C&amp;H® Granulated Sugar Easy Baking Tub
• 1/4 cup Unsalted butter, cubed
• 1/2 cup Heavy cream
• 1/2 tsp Vanilla extract
• 1/4 tsp Salt</p>
• <p>1 1/2 cups Unsalted butter, at room temperature
• 1 tsp Salt
• 1 1/2 tsp Vanilla extract
• C&amp;H® Powdered Sugar 4 1/2 cups
• 5 Tbsp Salted caramel sauce</p>
• <p>16 oz Semisweet chocolate, chopped
• 2 Tbsp Vegetable or canola oil</p>