Ingredients 1 Cup | 125g All Purpose Flour ½ Cup | 50g Cocoa Powder ¾ Cup | 170g Sugar 1 Teaspoon Baking Powder ½ Teaspoon Baking Soda ½ Teaspoon Salt ½ Cup | 113g Butter ½ Cup | 125ml Milk 2 Eggs ¼ Cup Salted Caramel Sauce 1 Cup | 250g Butter 3 Cups | 375g Icing Sugar (Powdered Sugar | Confectioners Sugar) ⅓ Cup Salted Caramel Sauce Flaky Sea Salt
Directions In a large mixing bowl measure out the dry ingredients. Use a whisk or wooden spoon to mix the ingredients together until evenly combined. Measure out the butter and melt in the microwave or on the stove top. Leave to cool for 5 minutes. Add the milk and eggs to the bowl with the melted butter and whisk with a fork until evenly combined. Pour the wet ingredients into the dry and fold together until just combined. Divide the cupcake batter between 12 cupcake liners and place into a 180C | 350F oven for 20 minutes or until the tops spring back when pressed. Cool on a wire rack. To make the buttercream beat the butter in a stand mixer or with a hand mixer for 5 minutes until it is pale in colour and doubled in volume. Add the icing sugar in thirds، scraping down the bowl each time so everything is evenly combined. Add ⅓ of a cup of salted caramel sauce to the buttercream and beat until for another minute or so until combined. If the buttercream is too thick add a few tablespoons of milk. Cut a small hole in each cupcake and fill with the remaining caramel sauce. Pipe a generous amount of salted caramel buttercream. Drizzle with the sauce and sprinkle with flaky sea salt.