Dark Chocolate Salted Caramel Cupcakes

• Vegetarian

• Refrigerated

  • 1 Egg
  • 5 Egg whites

• Condiments

  • 1/4 cup Caramel sauce, homemade salted

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Cocoa powder
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 3 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Drinks

  • 1/2 cups Coffee, strong black hot

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1/2 cup Buttermilk

Found on blahnikbaker.com

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• ⅓ cup Cocoa powder (I used Ghirardelli)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg, at room temperature
• ½ cup buttermilk, at room temperature
• ½ cups strong black coffee, hot
• ¼ cup vegetable oil
• 1½ teaspoons vanilla extract
• 5 egg whites, room temperature
• 1¼ cup granulated sugar
• 1 ½ cup (3 sticks) unsalted butter, room temperature, cut into pieces
• ¼ - ½ cup homemade salted caramel sauce
• 2 teaspoon vanilla extract

Directions

• Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
• Sift together all the dry ingredients into the bowl of an electric mixer.
• In a medium bowl, combine all the wet ingredients using a whisk.
• Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
• The batter will be thin. Divide evenly among the cupcake liners.
• Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
• Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.
• Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pot of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), about 2 to 3 minutes. Remove from heat.
• With an electric mixer on medium speed, whip the egg white + sugar mixture for about 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes. Do not proceed if the bowl is still warm. Your butter will melt.
• Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Continue beating until the butter incorporates into the meringue and a silky buttercream forms. It usually takes a few minutes, depending on whether your meringue was cool. Keep beating, it will come together. Once silky smooth, beat in vanilla extract and ¼ cup salted caramel into the buttercream. Mix until combined.
• Use frosting immediately to frost cupcakes or store in an airtight container in fridge for up to a week.