Chocolate Caramel Cupcakes

IngredientS:

• Chocolate Cupcakes
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ cups granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 large eggs, room temperature
• ¾ cup whole milk or buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ¾ cup hot brewed coffee or hot water
• Caramel Filling
• 1 cup granulated sugar
• 6 tbsp unsalted butter, room temperature
• ½ cup heavy cream, warm
• 1 tsp vanilla extract
• ½ tsp salt
• (High-quality store-bought caramel may be substituted.)
• Chocolate Frosting
• 1 cup unsalted butter, softened
• 3½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ¼ cup heavy cream (plus more if needed)
• 2 tsp vanilla extract
• Pinch of salt
• Optional Garnishes
• Caramel drizzle
• Chocolate shavings or chips
• Flaky sea salt

Instructions:

1. Make the Chocolate Cupcakes
2. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
5. Add wet ingredients to dry ingredients and mix just until combined.
6. Slowly stir in the hot coffee or water. Batter will be thin.
7. Fill liners about ⅔ full.
8. Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs.
9. Cool completely before filling.
10. Make the Caramel Sauce
11. Heat sugar in a saucepan over medium heat, stirring until melted and amber in color.
12. Carefully add butter and stir until fully combined.
13. Slowly pour in warm cream while stirring continuously.
14. Cook 1–2 minutes until smooth.
15. Remove from heat and stir in vanilla and salt. Let cool slightly.
16. Fill the Cupcakes
17. Use a knife or cupcake corer to remove the center of each cupcake.
18. Spoon or pipe caramel into the center.
19. Replace a small piece of cake on top if desired.
20. Make the Chocolate Frosting
21. Beat butter until smooth and creamy.
22. Add powdered sugar, cocoa powder, salt, vanilla, and cream.
23. Beat until light and fluffy, adding more cream if needed.
24. Assemble
25. Pipe frosting onto filled cupcakes
26. Drizzle with caramel
27. Garnish as desired
28. Storage
29. Store in an airtight container at room temperature for 1 day
30. Refrigerate up to 4 days (bring to room temperature before serving)