Chocolate Carmel cupcakes

2 C Granulated Sugar
2 C AP Flour
2t Baking Soda
1t Salt
2 Eggs
1C Buttermilk  I used one cup 2 percent milk and tblp vinegar
3/4C Vegetable Oil
2t Vanilla
1C Coffee i used instant with boiling water and one cup hershey cocoa powder
 Directions
Mix all dry ingredients except cocoa powder. Add cocoa powder to hot coffee and mix until it becomes a thick paste. Add buttermilk, vegetable oil, and eggs to dry ingredients. Turn mixer on and add some of the cocoa/coffee paste until batter is smooth, it will be really liquidy. Don’t worry because it will bake up perfectly. Bake at 300 degrees F for 30 minutes for cupcakes work
For Carmel microwave one cube butter and one cup brown sugar with two tbl milk for two min stop and stir continually. Make sure bubbling and boiling stop to stir as thickens. It will become hard as cooks also. Be care it can burn its very hot. It can boil over so watch it. I used two more min stirring in between.
Mine took 5 min total stopping every 20 sec. Be careful not to burn it.

't we?). I want to try this flourless recipe Ingredients: 16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars) 1 cup organic light brown sugar, packed 1/2 cup organic white cane sugar 3/4 cup very hot strong coffee (or use espresso powder in very hot water) 2 sticks unsalted butter, room temperature, cut into pieces 2 tablespoons unsweetened organic cocoa powder 8 large organic free-range eggs, at room temperature 1 tablespoon bourbon vanilla extract- yes, a tablespoon! Instructions: Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests. Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain. Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic! Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy. *Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz. Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note -it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb. Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not. When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better. Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint