Gigi's Chocolate Salted Caramel Cupcakes
INGREDIENTS
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Betty Crocker Dark Chocolate Cake mix, made as per directions on box in lined cupcake pans.
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Caramel Filling for Cupcakes:
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2-1.2 cups sugar
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2.3 cup water
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1 tablespoon light corn syrup
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3/4 cup heavy whipping cream
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2.5 teaspoons sea salt
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Directions:
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Heat sugar, water and corn syrup in heavy saucepan over medium high heat, stirring occasionally until syrup is clear. Then clip a candy thermometer to the side of the pan.
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Now cook without stirring until it comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is carmelized and reaches 360 degrees.
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Remove from heat, slowly pour in cream, stirring with a wooden spoon until smooth. Stir in sea salt.
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Take a knife, cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and discard the cut out piece. Spoon 1-2 teaspoons of warm Salted Caramel Filling into each hollowed-out cupcake. The caramel will sink into the cupcake, go b
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