Preheat the oven to 350 degrees. Place cupcake liners in 2 muffin tins and set aside.

In a medium bowl combine the flour, baking powder, and salt. Mix well and set aside.

In a large bowl cream the butter, sugar, and brown sugar. Add in the eggs and mix well.

Stir in the vanilla, brewed coffee, and espresso powder.

Add half the flour mixture to the butter mixture and mix well. Stir in the milk. Add the remaining flour and mix well.

Pour the batter into the prepared muffin tins filling each cup 2/3 of the way full.

Bake for 23-25 minutes. Remove from oven and cool on a wire rack.

Cut a piece out of each cupcake from the top and set it beside the cupcake.

To make the filling whisk together the caramel sauce, powdered sugar, and salt. Mix until the mixture is thick.

Add a teaspoon of the caramel filling to the hole in each cupcake and then top with the piece you removed. Repeat for all cupcakes.

To make the frosting beat the butter in a large bowl with a mixer. Scrape the vanilla bean into it and add in half the powdered sugar. Beat on medium speed. Add remaining powdered sugar and mix well. Stir in the milk and mix until desired consistency is reached.

Pour the frosting into a piping bag and pipe onto the cupcakes.

Drizzle caramel sauce over top of the cupcakes and top with an espresso bean.