Caramel macchiato cupcakes

Original recipe from Food Mayhem
Oven temp = 350

Espresso cupcakes:
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup coffee, cooled
1/4 cup milk
1 Tbs Tia Maria (or Kaluha)
1 Tbs Godiva caramel chocolate liquor
12 tsp butter
1 1/3 cups sugar
6 egg yolks
1 tsp instant espresso powder

Cream butter and sugar, and add egg yolks one at a time. Alternate between adding dry ingredients (flour, baking powder, and salt) and wet ingredients (coffee, milk, and liquors) in three additions. Mix until well combined. Leave one half of the batter as is, and add the espresso powder to the second half of the batter. Layer the espresso batter on the bottom of the cupcake cups, then layer the non-espresso batter on top. Bake at 350 deg for 25 minutes.

Meringue icing:
2 egg whites
2/3 cup sugar
3 Tbs light corn syrup

Beat together egg whites, sugar, and corn syrup over a double boiler until the sugar is dissolved. Remove from heat and beat until cooled, about 5 minutes. Spread over the cooled cupcakes. This icing will be very thick and difficult to spread!

Caramel drizzle:
1/4 cup sugar
1 1/2 Tbs butter, cut into pieces
2 Tbs heavy cream

In a small saucepan, heat sugar without stirring until it melts and begins to brown. Remove from heat and add butter. Stir to combine butter, then return to the heat and continue to stir until the mixture is smooth. Remove from heat once more to add the heavy cream, and stir until smooth. With each addition of butter or cream, the sugar will bubble violently -- be careful! Drizzle warm caramel over iced cupcakes.