Chocolate Cupcakes with Salted Caramel Buttercream

vanilla and sour cream for about 1 minute In a medium bowl sift the cocoa powder flour baking soda baking powder and salt Add the melted chocolate and butter to the stand mixture and whisk for about 30 seconds Next adding about 14 cup of the sifted mixture at a time mix in the dry ingredients on low until it is all incorporated. Dont overmix!
Once everything is mixed together you will notice that the batter is really thick. Thats a good thing! Scoop it with an ice cream scoop and every single cupcake will be perfectly proportioned. Bake the cupcakes for 1518 minutes or until the tops of the cupcakes spring back when lightly pressed. Let them cool before adding the buttercream.
How to Make the Caramel Topping
In a microwavesafe bowl add the caramels the butter and the milk.  Head over to the microwave and set it for 30 seconds.  Remove the bowl and stir and then pop it back in.  You will repeat the 30second intervals for between 13 minutes total until it is all melted together. You will use this caramel topping in the salted buttercream recipe as well as for the drizzle over the buttercream.
How to Make Salted Caramel Buttercream
Having your butter and milk at room temperature helps greatly. Substituting whipping cream for milk is a great idea but not necessary if you get the butter whipped up nicely. I do not recommend skim milk in this recipe.
In a stand mixture combine the butter confectioners sugar salt and 12 cup of your caramel sauce. Start mixing on low until every ingredient is combined. Then mix it on high for a couple of minutes or until the buttercream is smooth and fluffy. The milk is added for your desired consistency so start with just a little bit and continue to add more milk to make it smoother. Buttercream can be made in advance so to save some time make it ahead of time! Store it in the refrigerator for up to a week or the freezer for up to 3 months.
Ingredients
CHOCOLATE CUPCAKES
½ cup 1 stick or 113g unsalted butter2 ounces semisweet baking chocolate2 large eggs room temperature¾ cup 150g granulated sugar2 teaspoons vanilla extract½ cup 115g sour cream room temperature½ cup 42g cocoa powder unsweetened¾ cup 95g allpurpose flour½ teaspoon baking soda1 teaspoon baking powder¼ teaspoon salt
CARAMEL SAUCE
1 bag 11 ounces caramel bits¼ cup 12 stick or 57g butter1