Instructions

1. Preheat oven to 350°F. Line 24 standard cupcake tins with cupcake liners. Set aside.
2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the cooled brewed coffee, mixing until just combined.
4. Using 1/3 cup measure or a large cookie scoop, divide the batter evenly among the cupcake tins. Bake for 22 minutes or until a knife inserted in the center comes out clean and the cupcakes spring back to the touch. Transfer the cupcakes to a wire rack to cool.
5. While the cupcakes cool, make the salted caramel sauce and the peanut butter frosting. To make the salted caramel, heat the sugar on medium low heat in a heavy bottomed sauce pan until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
6. Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.
7. Next, pour in the heavy cream and sea salt. Stir until everything is combined.
8. Pour into small bowl or cup and pop into the fridge to cool completely before using.
9. While the caramel cools, make the peanut butter frosting. In a stand mixer fit with the paddle attachment, combine the peanut butter and room temperature butter. Beat until creamy and completely combined, about 1 minute.
10. Add the powdered sugar, cream, vanilla extract, and salt and beat on low speed until combined.
    Scrape down the bowl and beat on high speed until light and fluffy, about 2 minutes.
11. Transfer the frosting to a piping bag fitted with a star tip and set aside until the cupcakes are cool.
12. Once the cupcakes are cool, pipe the frosting onto each cupcake in desired design.
13. Drizzle with the caramel sauce if desired and top with a sprinkle of flakey sea salt. Devour!