Dark Chocolate Salted Caramel Cupcakes

Instructions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
3. 'Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
4. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Meanwhile, make the ganache:

1. Place chopped dark chocolate in a small bowl. On medium-high heat, warm the heavy cream until it boils and right away pour it over the chocolate.
2. Leave it for 5 minutes and then stir mixture until it is thick and creamy. Allow to cool to room temperature by either letting it sit for 30-45 minute OR speed it up in the freezer (what I did.)
3. When the cupcakes are cooled, use a paring knife to carve a cone shape into the top of each cupcake. Slice off the very top of the removed part and set aside.
4. Fill with a tablespoon of caramel sauce and place the top back on. Repeat with the rest of the cupcakes and set aside to make frosting.

For the Frosting:

1. In a large bowl, use an electric mixer to whip the butter until it is creamy and pale. Add 4 cups of the powdered sugar, a little at a time until frosting is thick and paste like.
2. Add 1/2 cup of salted caramel sauce and mix on medium-high speed until frosting is thick and well combined. Add the milk or cream a tablespoon at a time, until the frosting is creamy and good piping/spreading consistency.
3. Spoon or drizzle the ganache onto the frosted cupcakes and sprinkle with flaky sea salt.