Yummy Chocolate Caramel Cupcakes

Ingredients:

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk

For the Caramel Filling:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line a cupcake tin with paper liners.

2. Make the Cupcake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry and wet ingredients, alternating with the sour cream and milk. Mix until just combined.

3. Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick inserted into the center comes clean. Allow the cupcakes to cool completely.

4. Prepare the Caramel Filling: Combine sugar and water over medium-high heat in a medium saucepan. Stir until sugar dissolves, then stop stirring. Allow the mixture to boil until it reaches a deep amber color. Remove from heat and carefully stir the heavy cream, butter, vanilla extract, and salt. Let it cool slightly before using.

5. Core the Cupcakes: Once the cupcakes are cool, use a cupcake core or a small knife to remove the center of each cupcake. Fill the cavities with the prepared caramel filling.

6. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth.

7. Frost the Cupcakes: Dip the top of each cupcake into the chocolate ganache, allowing any excess to drip off. Place the cupcakes on a wire rack to set the ganache.

8. Optional: Decorate the cupcakes with additional caramel drizzle, chocolate shavings, or a sprinkle of sea salt for an extra touch.

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