Instructions

1. Bake cupcakes according to package directions. Cool and set aside.
2. Meanwhile, beat butter and cream cheese in bowl of a stand mixer fitted with whisk attachment 2 to 3 minutes or until fluffy.
3. Add cocoa and vanilla, beating until combined. Add powdered sugar, 1 cup at a time, until light and fluffy.
4. Combine cream and espresso powder in a small bowl. Microwave 15 to 20 seconds; remove from microwave, and stir until powder dissolves. Beat mixture into buttercream until combined.
5. Cut out center of each cupcake, being careful not to cut to the bottom. Fill each with 1 Tbsp caramel sauce. Top each cupcake with 2 Tbsp frosting.