Salted Caramel Cupcakes

Our local cupcake shop sells these salted caramel cupcakes that are absolutely amazing so I thought I would give them a try.  These aren't as good but they are still pretty yummy.

Chocolate Cupcakes:
2 sticks of butter
4 tablespoons of cocoa powder
1 cup of boiling water
2 cups of flour (I had some leftover cake flour but all purpose is fine too)
2 cups of sugar
1/4 teaspoon of salt
1/2 cup buttermilk real of powdered
2 eggs
1 teaspoon of vanilla
1 teaspoon of baking soda

Caramel:
This is easy its simply dump mix and simmer
1/2 cup of heavy cream
1/2 stick of butter
1 cup of brown sugar
1 teaspoon of salt
1 teaspoon of vanilla

Frosting:
2 sticks of butter
1 package of cream cheese4
3/4 cup of salted caramel sauce
3ish powdered sugar
1 teaspoon of salt

Cupcakes:

 Melt the butter and stir in cocoa powder and then add 1 cup of boiling water and set aside.

Whisk eggs, vanilla, and baking soda, and butter milk or water for the powdered buttermilk (the powder goes in with the dry mixture

Stir together sugar, flour, buttermilk powder, and salt

Add egg mixture to dry ingredients and then add chocolate mixture.  Be sure to mix thoroughly or you will get white spots in your cupcakes like I did.

Fill cupcake papers 2/3 with batter and then bake at 350 for 15-18 min and let completely cool.

Caramel:

Mix butter, brown sugar, cream, and salt into a medium sauce pan.  Bring to a simmer and simmer for 5-7 min.  It will bubble alot and its okay.  When dome simmering add vanilla and remove to a bowl.  Keep in fridge.  It will become hard in fridge but just reheat in microwave or double boiler.

I filled my cupcake its not hard and then there is a nice surprise inside. Cut a little piece from the top and keep top piece.

Spoon a little softened caramel into hole and place top back on.

Frosting:

 2 sticks of softened unsalted butter
8 oz of cream cheese
3/4 cup of salted caramel sauce

Whip the butter and then whip in cream cheese

Add caramel and then add powdered sugar to desired consistency and then add about a 1/2 teaspoon of sea salt

Frost cupcakes

Drizzle with some extra salted caramel sauce and then sprinkle with sea salt and refrigerate so caramel can firm up.