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Salted Caramel Cupcakes

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Ingredients
  

  • 1 cup water
  • 2/3 cup cocoa
  • 1 tsp vinegar
  • 1/2 cup butter softened lightly
  • 1 1/4 cup white sugar
  • 1/4 cup + 1 T Vegetable Oil
  • 2 eggs + 1 Egg Yolk
  • 1 3/4 all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup softened butter
  • 3 1/2 cup powdered sugar
  • 2/3 cup salted caramel sauce room temp
  • 1/4 tsp salt
  • 1-2 tbsp heavy cream or milk room temp
  • caramel candies for decorating

Instructions
 

  • Preheat oven to 350 F. Boil 1 cup water on stovetop or microwave. Whisk in cocoa and vinegar until smooth. Let cool.
  • Meanwhile, with a mixer, beat 1 stick butter for 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
  • Separately, whisk together the flour, salt and baking soda.
  • Add to the previous mixture (sugar, eggs, oil, and butter) mix until combined thorougly.
  • Fill lined cupcake tins about 2/3 full.
  • Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks.
  • Frosting: Beat the butter until smooth.
  • Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy.
  • Beat in the caramel sauce, salt and 1 tablespoon of milk or cream. Add more if needed for a smooth frosting.
  • Frost the cupcakes and top with a caramel candies