Salted Chocolate Olive Oil Cupcakes
from Well Plated

Fleur de sel or fine sea salt, for sprinkling

¼ teaspoon instant coffee

¼ cup heavy cream

4 ounces bittersweet chocolate, chopped

½ cup freshly brewed hot coffee

½ teaspoon pure vanilla extract

1 large egg, at room temperature

¼ cup extra virgin olive oil

½ cup low-fat buttermilk, shaken

½ teaspoon kosher salt

½ teaspoon baking powder

1 teaspoon baking soda

¼ cup + 2 tablespoons unsweetened cocoa powder

1 cup granulated sugar

¾ cup + 2 tablespoons all-purpose flour, plus more for pans