Salted Caramel Chocolate Cupcakes

cupCAKES

• 1 box chocolate cake mix
• 1 small box chocolate fudge instant pudding mix
• 1 tsp espresso powder
• 4  eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 cup sour cream or yogurt

fROSTING

• 1/2 cup  butter
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream 
• 1/4 tsp salt
• 2 cups powdered sugar, sifted

DRIZZLE

salted caramels 6-8

cream or half and half

Kosher salt, pinch

Cupcakes: Preheat oven to 350°F. Line two 12-cupcake pans with liners. Set aside.

 Beat together the cake mix, pudding mix, eggs, oil, milk and sour cream with electric mixer on medium speed until well combined, about 2 minutes. Spoon batter ( approx. 1/4 C)  into cupcake pan( liners recommended). Makes about 20 cupcakes.

Bake for 20 to 25 minutes, or until a toothpick  comes out clean. Remove pand and let cool before frosting.

Frosting: Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and cream. Stir constantly over low heat until sugar is dissolved. Add salt. Allow to bubble for 2 minutes. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.

Drizzle: In microwave heat caramels until just melted 10-20 seconds on medium power stir in cream or half and half. Drizzle over frosted cupcakes. If too thin just stir and wait a minute to drizzle if too thick heat again with a bit of milk.

Garnish with a few granules of Kosher salt.