Dark Chocolate Cupcakes with Salted Caramel Buttercream

Ingredients

Dark Chocolate Cupcakes
• 8 tablespoons unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, finely chopped
• 1/2 cup Dutch-processed cocoa
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup sour cream or greek yogurt
Salted Caramel Buttercream
• 1 cup (2 sticks) butter
• 1/2 cup salted caramel sauce
• 2-3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the cupcakes:
1. Preheat the oven to 350 degress. Line a cupcake pan with 12 paper liners.
2. In a double boiler, melt the chocolate, butter, and cocoa powder. You can also do this in the microwave on 50% power for 30 second intervals, stirring after each interval. Set the mixture aside to cool, or keep it in the refrigerator until it is just barely warm.
3. In a small bowl, whisk together the flour, baking soda, and baking powder. In a separate bowl, whisk together the eggs, sugar, and vanilla. Add the cooled chocolate mixture and whisk together until combined.
4. Add 1/3 of the flour mixture and whisk. Add the sour cream and whisk to combine. Add the remaining flour mixture, and whisk gently until it is fully incorporated.
5. Divide the batter between the 12 cupcake liners. I used a cookie scoop to do this. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool completely on wire racks before frosting.
For the frosting:
6. Make the caramel sauce and cool to room temperature.
7. In an electric mixer, beat the butter on medium high, speed until light and fluffy, about 3 minutes. Gradually add in the caramel sauce.
8. Put the mixer on low and add the powdered sugar and vanilla. Increase the speed to medium and beat until fully incorporated. Pipe the frosting onto the cooled cupcakes and drizzle with additional caramel sauce if you wish.