Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.

In another large bowl, add egg, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.

In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.

Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.

Once cooled, using a cupcake corer or paring knife, cut out an approximately 1 inch deep piece from the top of each cupcake, and fill each with cooled SunButter caramel sauce.

Add butter, brown sugar, white sugar, cream and salt to a saucepan over medium heat. Slowly heat until it comes to a light bubble - about 3-4 minutes

Once bubbling, add in the SunButter, and quickly whisk in until combined. Remove from the heat and allow the caramel sauce to come to room temperature or place in the fridge to cool for a few hours to cool off.

Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.

Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the caramel and vanilla. Beat until well-combined and fully incorporated. Add whipped cream, if desired, to preferred consistency.

Pipe onto cupcakes, sprinkle with shaved chocolate and drizzle remaining caramel sauce over frosted cupcakes.