For the Cupcakes:
3/4 cup whole or low-fat milk
1/4 cup sour cream
1 package of Starbucks Via Instant Coffee
1 tbsp vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

2 teaspoons of another pack of Starbucks Via Instant Coffee
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated

For the Coffee Mousse:
3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
1 package of Starbucks Via Caramel flavored coffee (You can find this at Walmart in the coffee aisle for about $7 a bag – so make sure you make these cupcakes to make that one ingredient worth this one expense!)

2 1/2 cups chilled whipping cream

NOTE: You can cut this recipe in half – you’ll have enough for one batch of cupcakes. But sometimes you might like to have more…you know, just because.

For the Homemade Caramel Drizzle:
1 cup unsalted butter (2 sticks)
2 1/4 cups brown sugar
1 cup light corn syrup
1 14-oz can sweetened condensed milk
1 tsp vanilla extract

Swiss Meringue Buttercream:
3/4 cup sugar
4 egg whites
3 sticks unsalted butter (at room temperature)
1 tbsp vanilla extract