CHOCOLATE CARAMEL HI HAT CUPCAKES
INGREDIENTS
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Cupcakes
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1/2 cup (1 stick or 4 ounces) unsalted butter
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2 ounces semisweet chocolate, chopped
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1/2 cup unsweetened cocoa powder
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3/4 cup all purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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2 eggs
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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FROSTING:
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1 cup (2 sticks or 8 ounces) unsalted butter, softened
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1 cup marshmallow fluff
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1 cup powdered sugar
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Pinch of salt
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1 teaspoon vanilla extract
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1/2 cup caramel sauce (homemade or store bought)
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DIPPING:
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1 cup chocolate melting disks
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