Salted Caramel Chocolate Cupcakes
For the cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream
For the filling:
2½ cups sugar
2/3 cup water
1 tbsp. light corn syrup
¾ cup heavy cream, warmed
2¼ tsp. sea salt
Salted Caramel Buttercream
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a small bowl, combine the cocoa powder and hot water and whisk until smooth.
In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.
Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.
Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time.
Blend in the vanilla and then the cocoa mixture until smooth.
With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream.