Chocolate Cupcakes with Salted Caramel Buttercream

INSTRUCTIONS

CHOCOLATE CUPCAKES

1. Preheat the oven to 350°F degrees. This recipe makes 16-18 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
3. In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
4. In a medium-sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
7. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
8. The batter will be very thick.
9. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
10. Remove from oven, and set aside to cool for 10-15 minutes before adding buttercream.

CARAMEL SAUCE

1. Melt the caramels, butter, and milk in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting. Set aside to use in the buttercream recipe as well as the caramel drizzle.

SALTED CARAMEL BUTTERCREAM

1. Combine the butter, sugar, salt, and salted caramel sauce in the bowl of a stand mixer fitted with a paddle attachment.
2. Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
3. Adjust the consistency with milk as needed.
4. Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.

ASSEMBLE

1. Top each individual cupcake with buttercream and a drizzle of salted caramel sauce.