Chocolate Salted Caramel Cupcakes
INGREDIENTS
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Chocolate Salted Caramel Cupcakes
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For the cupcakes:
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½ cup plus 1 tablespoon Dutch-process cocoa powder
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½ cup plus 1 tablespoon hot water
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2¼ cups all-purpose flour
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¾ tsp. baking soda
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¾ tsp. baking powder
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½ tsp. salt
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2 sticks plus 1 tablespoon unsalted butter, at room temperature
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1 2/3 cups sugar
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3 large eggs, at room temperature
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1 tbsp. vanilla extract
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¾ cup sour cream
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For the filling:
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1 cup caramel sauce
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For the frosting:
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1¼ cup sugar, divided
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5 tbsp. water
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5 tbsp. heavy cream
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Generous pinch of sea salt, such as fleur de sel
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5 large egg whites
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3¾ sticks (30 tbsp.) unsalted butter, at room temperature
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Salted caramels, for garnish, optional
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