Chocolate Salted-Caramel Mini Cupcakes

• CUPCAKES:
• 1 & 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 & 1/2 cups granulated sugar
• 1 & 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup warm water
• sea salt, for garnish
• SALTED CARAMEL FILLING:
• 2 & 1/2 cups sugar
• 2/3 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 2 & 1/2 teaspoons sea salt
• DARK CHOCOLATE FROSTING:
• 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
• 1/2 cup plus 1 tablespoon boiling water
• 2 & 1/4 cups unsalted butter, room temperature
• 3/4 cup confectioners' sugar, sifted
• 1/4 teaspoon salt
• 1 & 1/2 pounds semi-sweet chocolate, melted and cooled

1. CUPCAKE:
2. Preheat oven to 350u0b0.
3. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and water. Using an electric mixer on low speed, mix until smooth.
4. Fill muffin pans about 2/3 full. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks about 10 minutes.
5. FILLING:
6. Heat sugar, water, and corn syrup in a heavy saucepan over high heat. Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.
7. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360u0b0.
8. Remove from heat. Slowly pour in cream and stir with a wooden spoon until smooth. Stir in sea salt. Use immediately. If caramel begins to harden, reheat gently until pourable.
9. Use a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake. Spoon 1-2 teaspoons of warm filling into each cupcake. Sprinkle a pinch of sea salt over filling.
10. FROSTING:
11. Combine cocoa and boiling water. Stir until cocoa has dissolved.
12. Using an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low and add melted and cooled chocolate. Beat until combined. Beat in cocoa mixture.
13. Fill pastry bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Garnish with a pinch of sea salt.
14. Makes about 56 mini cupcakes.

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Taken from www.epicurious.com/recipes/member/views/chocolate-salted-caramel-mini-cupcakes-50184600 (may not work)