Dark Chocolate Cupcakes with salted caramel icing and Sea-salted caramel sauce.

So this is my sister's fault.  She got me addicted to salted hot chocolate at Starbucks - I have only had 1 in my entire life but I can't let myself order another or it will be a daily routine.  My hubs has started his new job and LOVES it.  He has finished 2 weeks so I thought I would surprise him with cupcakes.  He loves cupcakes but his absolute favorite are those cheesy easy Funfetti cupcakes from a box.!!!  WHAT!  I remember the first time I baked these and he said, "these are the best ever".  My feelings were hurt but this man loves cupcakes. 
 So here ya go.....

Cupcake

1 cup all-purpose flour ( I used whole wheat) 

1 cup sugar

1/3 cup dark chocolate Cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 egg, at room temperature

1/2 cup buttermilk, at room temperature

½ cups strong black coffee, hot (I used plain water and it worked fine) 

1/4 cup vegetable oil

1½ teaspoons vanilla extract

Bake at 350 degrees for 12-15 minutes - it took every bit of 15 minutes

 

 

Ok, here comes the good part!!!  let's take a moment of silence for salted caramel sauce!  ......

Ok, enough.  I have never made caramel sauce and had a horror song in my head that it was going to burn but it was pretty easy. 

 

 

• ¾ cup buttermilk
• 1 cup sugar
• ½ cup brown sugar
• ½ cup butter, cubed
• 2 Tbsp Corn syrup
• 1 tsp seasalt
• 1 tsp vanilla

Directions

1. In a large pot (make sure it is large as while this cooks it bubbles), combine buttermilk, sugar, brown sugar, butter, corn syrup and salt.
2. Bring to a boil and reduce heat to low.
3. Cook until nice a caramel-ly rich brown. About 10 min. Stir frequently with a wooden spoon.
4. Remove from heat and stir in vanilla. Continue to stir to cool.
5. Enjoy. (Store in fridge)

Almost there - now for the caramel frosting.  I kind-of made this up because I had leftover buttermilk in my fridge from earlier this week. 










1/2 cup butter - softened
3-5 tablespoons of buttermilk
1 teaspoon vanilla
16 oz of powdered sugar. 
Keep alternating with half buttermilk and half powdered sugar.  Then just dump some caramel sauce in the frosting.  I probably added 8 tablespoons or so.  YUMMY