• Preheat the oven to 180 °C // 356 °F.
• Separate 4 eggs and beat the egg whites in a mixing bowl with ½ cup sugar and a pinch salt until foamy.   
  4 eggs, pinch salt
• Place the whipped egg whites in the fridge.
• Beat 5.6 oz Unsalted butter with the mixer in a separate bowl until it is fluffy.
  5.6 oz Unsalted butter
• Add the remaining 1 ½ cups Powdered Sugar, a pinch salt, and egg yolk and mix them well.
  1 ½ cups Powdered Sugar, pinch salt
• Add 1 ¼ cups Cake Flour, 4 tbsp Unsweetened Cocoa Powder, and 1 tsp Baking Powder   
  1 ¼ cups Cake Flour, 4 tbsp Unsweetened Cocoa Powder, 1 tsp Baking Powder
• Add half of the whipped egg whites to the dough and combine well.
• Fold in the remaining beaten egg whites.
• Pour the batter into the cups and bake for about 20 minutes.
• After baking, let them cool on a cooling rack.

Preparing the Buttercream

• Sift 4 tbsp Powdered Sugar into a mixing bowl
  4 tbsp Powdered Sugar
• Add the room-warm 7 oz Butter and beat both together with the mixer until creamy.
  7 oz Butter
• Now stir in 1 cup Baileys Salted Caramel a little at a time.
  1 cup Baileys Salted Caramel
• Pour the buttercream into a piping bag with a star tip.
• Pipe the buttercream on top of the cupcakes and decorate them afterward with Caramel Crunch and Chocolate sprinkles.
  Chocolate sprinkles, Caramel Crunch