Salted Caramel Chocolate Cupcakes

Delicious moist and fluffy chocolate cupcakes topped with chocolate buttercream, caramel, and Maldon salt.

Ingredients (in order of usuage)

2 cups sugar

1 cup vegetable oil

2 large eggs

1 1/2 tsp vanilla

2 tsp baking soda

1 tsp salt

2 cups (260g) all-purpose flour (measured correctly)

3/4 cup (85g) natural unsweetened cocoa powder

1 cup buttermilk

1 cup hot water

Chocolate Icing

2 1/2 cups unsalted butter, room temperature

9 cups powdered sugar (or sweeten to liking)

2 tsp vanilla extract

1 cup natural unsweetened cocoa powder

4–5 tbsp water/milk

Pinch of salt

Top with caramel drizzle and Maldon salt

Bake for 15-20 minutes at 350 degrees. I used 2 tbsp scoops.

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