FULL RECIPE Cupcakes - * 1 ½ cup cake flour (192g) * 1 ⅓ cup granulated sugar (270g) * ¼ cup cocoa powder (24g) * 1 tsp baking soda (6g) * 1 tsp fine salt (6g) * ⅓ cup room temperature sour cream (70g) * ½ cup room temperature whole milk (120ml) * 3 large room temperature eggs * ⅓ cup vegetable oil (74ml) * ⅓ cup strong hot coffee (74ml) * 1 tbsp pure vanilla extract (15ml) * 2 tbsp heavy cream (30ml) * ⅓ cup semisweet chocolate chips (70g) Chocolate Filling - * ½ cup semisweet chocolate chips (105g) * 3 tbsp heavy cream (45ml) Caramel Sauce - * 1 cup + 2 tbsp granulated sugar (246g) * 7 tbsp unsalted or salted room temperature butter (99g) * ½ cup + 2 tbsp heavy cream (150ml) Vanilla Buttercream - * 2 cups room temperature unsalted butter (452g) * tiny pinch of fine salt * vanilla extract to taste * 1 lb + 8 oz powdered sugar (680g) * 3 tbsp heavy cream (45ml) Topping - * Flaked sea salt to taste Instructions - Cupcakes- 1. Preheat your oven to 350℉ & line 2 cupcake tins with cupcake liners (this recipe makes 18 cupcakes so you’ll need 2 pans) 2. In a mixing bowl, combine all of the wet ingredients (don't include the heavy cream yet) 3. In a small microwave-safe bowl, combine the heavy cream and chocolate chips. Melt in the microwave for 30 seconds & stir until the chocolate has melted. 4. Add this to the wet ingredients and mix well 5. In a separate large mixing bowl, whisk together all of the dry ingredients 6. Add the wet to the dry & mix until just combined (don't over-mix the batter!) 7. Fill each cupcake liner 3/4 of the way and bake at 350℉ for 18-20 minutes or until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it (this means that the cupcakes will still be moist) 8. Allow the cupcakes to cool in the pan for ~10 mins. & then carefully take them out & place on a cooling rack to fully cool before decorating Caramel- 1. Add the granulated sugar to a saucepan over medium heat on the stove. Stir the sugar until it begins to clump up 2. Once the sugar has clumped up, it will begin to melt down. DO NOT STOP STIRRING! 3. Once the sugar has fully melted into a dark amber color, add 1 tbsp of butter at a time, stirring well in between (again, don’t stop stirring!) 4. After all 7 tbsp of butter are incorporated, gently whisk in the heavy cream 5. Once the cream is incorporated, turn the heat down to medium/low and allow it to bubble for 30-60 seconds or until the temperature reaches 230℉ 6. Once it reaches 230℉, take the pot off the heat and set it aside to slightly cool before pouring into a jar (if it's too hot, you could shatter the jar!)  Buttercream- 1. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), whip the butter on medium speed until it's pale in color & silky in texture 2. Add a tiny pinch of salt & vanilla extract. Mix until combined, scraping the bowl down with a rubber spatula as needed 3. Add the powdered sugar and heavy cream, begin mixing on low speed for ~30 seconds, & then increase the speed to medium 4. Continue mixing on medium speed until it's fluffy in texture 5. Set the buttercream aside until you're ready to decorate  Chocolate Filling- 1. Once your cupcakes have cooled, core the center of each cupcake using a knife or a corer 2. In a microwave-safe bowl, combine the chocolate chips and heavy cream & microwave for 30 seconds. Stir until the chocolate is melted & smooth 3. Add the chocolate sauce to a piping bag, cut off a small piece from the tip of the bag, & add the chocolate filling to the center of each cupcake  Decorating- 1. Place an Ateco 809 piping tip in a piping bag 2. Add the buttercream to the piping bag & pipe the buttercream on top of each cupcake in a circular motion 3. Using a spoon, create a little dip in the center of the buttercream 4. Pour the cooled caramel into the center of the buttercream 5. sprinkle flaked sea salt on top of each cupcake #saltedcaramel #caramel #chocolatecake #fallbaking #buttercream - @bankobake