Dark Chocolate Salted Caramel Cupcakes

Chocolate salty caramel goodness!

Scale

1–18.25oz. Box dark chocolate cake mix
1 cup strong brewed caramel flavored coffee(i brewed 1-k-cup on the smallest cup size in my Kerig)
3 eggs
2/3 cup melted butter
1/2 cup dulce de leche
1/2 cup mini chocolate chips for garnish

Cook Mode Prevent your screen from going dark

Preheat oven to 350*
Combine all ingredients except the dulce de leche in the bowl of mixer fitted with a paddle attachment ( or you can use a hand mixer). Beat according to directions on cake mix box.
Deposit batter to equal 2/3 full paper lined muffins tins. Place 1/2 the batter top with dulce de leche place a pinch of sea salt on caramel then cover with remaining batter.
Bake in preheated oven for 15-20 minutes or until pick inserted comes out clean. The top of the cupcake will bounce back when touched.
Remove from oven and cool completely.
Frost with Salted Caramel Frosting.See Below. Sprinkle with mini chocolate chips and drizzle with melted dulce de leche if desired.