Prepare one recipe of my Homemade Salted Caramel Sauce. Pour it into an airtight jar and allow it to cool completely or chill in the refrigerator overnight.
FOR THE CHOCOLATE CUPCAKES:
Preheat the oven to 350°F (177°C), and line a standard 12-cup cupcake pans with paper liners. Line a second pan with 7 liners. This recipe makes about 19 cupcakes.
In a large mixing bowl, sift flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
Scoop batter into cupcake liners, filling them ⅔ way full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely. Meanwhile, make the ganache.
FOR THE GANACHE:
Put the chocolate chips into a medium bowl. Set aside.
Heat the heavy whipping cream in a small saucepan until it just begins to simmer.
Remove hot cream from heat and pour it over the chocolate. Cover the bowl and allow it to sit for 5 minutes.
Remove cover and stir ganache until smooth. set aside to cool.
FOR THE CHOCOLATE CARAMEL CREAM CHEESE FROSTING:
In a large mixing bowl, using a handheld mixer, beat the butter, shortening and cream cheese until smooth and fluffy, about 3-4 minutes.
Gradually add 3 cups of powdered sugar, then mix on low until combined. Add cocoa powder and mix until combined.
Add caramel sauce and beat until completely smooth and combined.
Slowly add remaining 3 cups of powdered sugar and beat on low until combined. Increase the speed to medium and continue to beat for about 2-3 minutes until smooth and fluffy.
