Chocolate Salted Caramel Cupcakes

Instructions

1. Preheat oven to 350.  Line muffin pan with cupcake wrappers.
2. In a large bowl, combine cake mix, eggs, butter and water using an electric mixer on low for one minute, then mix on high for one minute
3. Divide batter evenly into cupcake liners, filling each two thirds full. Cool completely.
4. For the filling(recipe below), use a paring knife to cut a cone-shaped piece (around 3/4 inch deep) from the center of each cupcake. Spoon 3-4 teaspoons warm filling into each hollowed out cupcake. Sprinkle a pinch of sea salt over the filling (I used Kosher salt).
5. Fill a pastry bag fitted with a medium star tip (I used a 1M) with frosting. Pipe Dark Chocolate frosting (recipe below)on each cupcake and garnish with a pinch of sea salt (again, I used Kosher Salt). Store at room temperature in airtight container, do not refrigerate. (I put mine in the cool basement).

1. Heat sugar with the water and corn syrup in a heavy saucepan over high, swirling occasionally until syrup is clear. Stop stirring and attach a candy thermometer to side of pan.
2. Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.
3. Boil, gently swirling pan occasionally until mixture is caramelized and just reaches 360F - **NOTE: you will NEED a candy thermometer for this step
4. Remove from heat, and slowly and CAUTIOUSLY pour in cream. The mixture will spatter. Stir with a wooden spoon until smooth. Stir in sea salt.
5. Use immediately. If the caramel begins to harden, reheat gently until it is pourable again.

1. Combine the cocoa and boiling water, stirring until the cocoa has dissolved. With an electric mixer on medium high speed, beat butter, confectioners’ sugar and salt until pale and fluffy.
2. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
3. If not using immediately, frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.