Preheat oven to 350F/180C. Line 2 cupcake tin with 14 liners.

Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, egg white and vanilla extract. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.

Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the buttermilk and coffee. Do not overmix the batter.

Spoon batter evenly into the prepared pan, filling them about 2/3 full. Bake for about 20-22 minutes.

Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely

In the bowl of your stand mixer or in a large bowl with a handheld mixer beat the chilled heavy cream until soft peaks form.

At the soft peaks stage add the vanilla extract and sifted confectioners sugar and beat for 4-5 mins until stiff peaks form.

Transfer the whipped frosting to a piping bag and pipe a big dollop on top of each cupcake.

Top the cupcakes with a tsp of caramel sauce and enjoy!