Chocolate Salted Caramel Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Caramel sauce

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 cup Cocoa
  • 1 3/4 cup Flour
  • 2 cups Icing sugar
  • 1 tsp Salt
  • 1 Sea salt
  • 2 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 3 tbsp Heavy whipping cream
  • 1 cup Whole milk

• Liquids

  • 1 cup Water

Found on myorganizedchaos.net

Description

Directions

• Preheat oven to 350 degrees.
• In a large bowl mix flour, sugar, cocoa, baking soda, baking powder, and salt.
• In another bowl add eggs, milk, oil, and vanilla extract.
• Add the ingredients from the bowl containing the eggs, whole milk, oil, and vanilla extract to the bowl with the dry ingredients.
• Mix all ingredients together until fully incorporated.
• Beat on medium for 2- 3 minutes
• Add the boiling water slowly starting with a small amount then adding the rest {the batter may be a little runny, it is okay}.
• Add the batter to cupcake paper liners until 3/4 full.
• Bake at 350 degrees for 15-18 minutes.
• Remove from oven and cool for 20 minutes before frosting them.
• Mix room temp butter in mixing bowl.
• Add the icing sugar.
• Mix until the ingredients until it begins to look grainy
• Add whipping cream.
• Add Caramel sauce
• Mix until it form peaks {If it doesnt form peaks add 1/2 C more icing sugar}.
• Top each cupcake with a sprinkle of sea salt and drizzle of chocolate syrup or fudge