chocolate cupcakes with salted caramel buttercream

How To Make chocolate cupcakes with salted caramel buttercream

• 1

  Preheat oven to 350F. Line 24 muffin cups with paper liners. Set aside. Prepare cake mix according to package directions. Divide batter evenly among prepared muffin cups. Bake until a wooden pick inserted in center comes out clean, approximately 18 minutes. Let cool in pan 5 minutes. Remove from pans, and let cool completely on wire racks.
• 2

  Meanwhile, in a medium saucepan, bring sugar and 1/4 cup water to a boil over medium high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until sugar is amber in color and a candy thermometer reads 340F. Immediately remove from heat. Carefully stir in cream, salt, and vanilla. (Mixture will boil vigorously.) In the bowl of a stand mixer fitted with the whisk attachment, place sugar mixture. Beat at medium speed until slightly thickened, approximately 1 minute. With mixer running, add butter, one tablespoon at a time, beating well after each addition. Beat until smooth. Reduce speed to low. Gradually add powdered sugar, beating until smooth. Refrigerate until chilled, approximately 1 hour. Return frosting to mixer. Beat at medium speed until fluffy, approximately 1 minute. Top cupcakes with frosting.
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