Salted Caramel Chocolate Cupcakes

Southern Living recipe. Makes 6 dozen miniature cupcakes.



1/2 cup butter, softened
1/2 (8 oz) package cream cheese, softened
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
8 oz chopped semisweet chocolate
1/4 cup whipping cream
2 Tbsp whipping cream
sea salt flakes
caramels

Preheat oven to 350. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugars until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded teaspoonfuls into lightly greased miniature muffin pans.

Bake at 350 for 13-15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

Microwave 8 oz chopped semisweet chocolate and 1/4 cup whipping cream in a microwave safe bowl at High 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Spread Salted Caramel Buttercream onto cupcakes. Garnish with sea salt flakes and caramels, cut into quarters.