Do you like Chocolate? Caramel? Maybe both together, well I have the perfect recipe for you. Right now I will be telling you how to make some delicious and rich salted caramel-chocolate cupcakes. This delectable treat is perfect for special occasions or just for a yummy treat. 

For the cupcakes you will need to use:

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup milk

Preheat your oven to 350 degrees F (175 degrees C). Line muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together your butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk (mix well). Fill muffin cups 1/2 way way full. Bake for 15 to 17 minutes .

For the frosting we will be making a delicious vanilla frosting for this frosting you will need

• 2 cups confectioners’ sugar
• 2 tablespoons butter, softened
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy.

And for the carmel

• 1 cup granulated sugar
• 6 tablespoons salted butter, room temperature
• 1/2 cup heavy cream
• 1 teaspoon salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.

Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Once you have have your cupcakes, vanilla frosting, and caramel frost your delicious cupcakes and drizzle some caramel on top. Serve and enjoy!