Double Chocolate Cupcakes with Salted Caramel Buttercream

Ingredients

Double Chocolate Cupcakes

2 1/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 Tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups mini semisweet chocolate chips
1 Unsalted Butter Stick (1/2 cup), softened
1 3/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
2 Tablespoons vegetable oil
1/2 cup brewed coffee, cooled
3/4 cup milk

Salted Caramel

3/4 cup granulated sugar
2 Tablespoons water
1/2 cup heavy cream, room temperature
1/2  Unsalted Butter Stick (1/4 cup), cubed, room temperature
1/4 teaspoon pure vanilla extract
2 teaspoons sea salt

Salted Caramel Buttercream Icing

1 Unsalted Butter Stick (1/2 cup), softened
1 Salted Butter Stick (1/2 cup), softened
1 Tablespoon pure vanilla extract
6 cups powdered sugar
1/2 cup salted caramel, cooled

Preparation

Double Chocolate Cupcakes

1.Heat oven to 350 degrees F. Line two muffin tins with cupcake liners.
2.Sift cake flour, cocoa powder, baking powder, baking soda and salt and mix together with a large spatula in a medium-sized mixing bowl. Measure out mini chocolate chips, place in a small bowl and add 2 Tablespoons of the dry mixture and mix. Set said both bowls.
3.Cream butter and sugar in the bowl of a stand mixer using the paddle attachment, on medium for 2 minutes, scraping the sides and bottom of the bowl halfway through with a rubber spatula. Add eggs and mix for 2 minutes (scrape the bottoms and sides of the bowl). Add vanilla extract, vegetable oil, coffee and milk. Mix thoroughly for about 1 minute (batter will look curdled).
4.Add the dry ingredients in two batches and mix together until they are combined (don’t over mix and don’t forget to scrape the bottoms and sides of the bowl). Add chocolate chip mixture and fold into the batter using a rubber spatula.
5.Portion out 1/4 cup of cake batter into lined muffin tins. Bake for 16 to 18 minutes on 350 degrees F or when inserting a toothpick in a couple of cupcakes in the center comes out clean. Carefully remove cupcakes from the muffin tin and cool on wire cooling racks.

Salted Caramel

1.Add 3/4 cup sugar and 2 tablespoons water to a stainless steel pot (that has a heavy bottom and high sides). Mix to combine and then turn heat to medium high.
2.Lift the pot and swirl but don’t stir. Cook until the sugar turns to a caramel color, about 10 to 11 minutes (watch carefully so it doesn’t burn).
3.Turn heat down to low. Add butter (it will be really hot so be careful) and whisk until thoroughly combined. Again, being careful, add heavy cream and whisk thoroughly.
4.Remove from heat and add vanilla extract and salt (add more if you like it even more salty) and whisk thoroughly. Allow to cool completely before putting into an airtight container and refrigerating.

Salted Caramel Buttercream

1.In your stand mixer bowl using the paddle attachment, mix thoroughly the softened 1 Unsalted Butter Stick and 1  Salted Butter Stick on low to medium speed. Add vanilla extract and mix well. Turn off your mixer and in two batches, add the powdered sugar and mixing until well blended (it will look like a dough). Be careful, the powered sugar can go everywhere! Add salted caramel sauce and mix for about 3 to 4 minutes. I like to refrigerate my buttercream before using. Refrigerate it for at least 30 minutes (overnight even), just place on the kitchen counter for a little while before icing your cupcakes.
Pipe buttercream over cupcakes using your favorite tip in a decorator/frosting bag. Drizzle leftover caramel sauce on top and serve!