Caramel Drizzle

1. Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
2. Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
3. Transfer to a heat proof bowl or jar and chill.

Chocolate Cupcakes

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
3. In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.
4. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla.
5. With the mixer on low, add the buttermilk.
6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
7. Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.
8. Bake for 22-24 minutes until a toothpick inserted in the center comes out clean.
9. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Chocolate Frosting

1. Cream together the butter on medium speed for 2-3 minutes until smooth.
2. Sift in the powdered sugar and cocoa powder and mix on low just until combined.
3. Scrape down the sides of the bowl, add in cream and mix until light and fluffy.

Assembly

1. Gently cut the mini Cadbury caramel eggs in half and place them on a small cookie sheet or plate with their caramel insides up so the caramel doesn't drip out.
2. Once the cupcakes have cooled, scoop the chocolate frosting into a pastry bag fitted with a Wilton 1M or similar piping tip. Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat with remaining cupcakes.
3. Use a spoon to carefully drizzle caramel sauce over each cupcake. Place two mini caramel egg halves on top of each cupcake. Enjoy!