Chocolate Caramel Cupcakes

1. Preheat your oven to 350°F (175°C). Grease your cupcake pans or line them with paper liners. | 2. In a small bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.

1. In a large mixing bowl, beat 1/2 cup softened butter with an electric mixer on medium speed for about 2 minutes until creamy. | 2. Gradually add 1 cup sugar and beat for about 3 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed. | 3. Beat in 1 teaspoon vanilla extract, then add 2 large eggs, one at a time, beating well after each addition. | 4. Add 4 ounces cooled melted chocolate and beat until fully incorporated. | 5. Alternately add the dry flour mixture (in 4 additions) and 1 cup milk to the butter mixture, beginning and ending with the flour mixture. Mix on low-medium speed until smooth, being careful not to overmix.

1. Divide the batter evenly among the cupcake wells, filling each about 3/4 full. | 2. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. | 3. Let the cupcakes cool in the pan for 10 minutes before transferring them to wire racks to cool completely.

1. In a 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup packed brown sugar. Bring to a boil while stirring constantly, then reduce heat to low. | 2. Let the mixture boil for 2 minutes, continuing to stir. | 3. Stir in 1/2 cup milk and bring to a boil again. Remove from heat and let it cool to lukewarm, about 30 minutes. | 4. Pour the cooled caramel into a large mixing bowl. Gradually stir in 2 1/2 cups powdered sugar and 2 tablespoons milk. Beat with an electric hand mixer on low speed for about 6 minutes, until the frosting is light and fluffy. | 5. If the frosting is too thick, add milk a teaspoon at a time until it reaches the desired consistency. If it’s too thin, add powdered sugar in small increments, beating on low until smooth.

Refrigerate the frosting for about 15 minutes to firm it up before using.

1. Once the cupcakes are completely cool, frost them with the caramel frosting. | 2. For salted caramel cupcakes, either sprinkle a pinch of sea salt on top of the frosting or mix 1/2 teaspoon sea salt directly into the frosting towards the end of the mixing process.

Store the cupcakes in an airtight container. Enjoy your delicious, indulgent chocolate caramel cupcakes!