Chocolate Caramel Cupcakes

Ingredients

Cupcakes :

-1/2 cup (1 stick or 4 ounces) unsalted butter
-2 ounces semisweet chocolate, chopped
-1/2 cup unsweetened cocoa powder
-3/4 cup all purpose flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 eggs
-3/4 cup granulated sugar
-1 teaspoon vanilla extract
-1/2 cup buttermilk
Frosting :
-1 cup (2 sticks or 8 ounces) unsalted butter, softened
-1 cup marshmallow fluff
-1 cup powdered sugar
Pinch of salt :
-1 teaspoon vanilla extract
-1/2 cup caramel sauce
-1 cup chocolate melting disks

Directions

For the cupcakes :
1- Preheat the oven to 350F. Line a cupcake pan with 12 paper liners.
2- In a medium saucepan, melt together the butter and chocolate. Let cool.
3- In a large bowl, whisk together the cocoa, flour, baking soda, and salt.
4- In another large bowl, beat together the eggs, sugar, and vanilla. Beat in the melted chocolate. Add about a third of the flour mixture then half of the buttermilk. Add in another third of the flour mixture then the rest of the buttermilk. Add the remaining flour mixture. The batter will be thick.
5- Fill each cup about 2/3 full with batter. Bake 18-20 minutes or until a toothpick inserted in the center comes out almost clean. Cool in the pan for 10 minutes then remove to a cooling rack to cool completely.
For the frosting :
1- In a large mixing bowl, beat together the butter, marshmallow fluff, powdered sugar, and salt until smooth and creamy, about 2-3 minutes. Add the vanilla and caramel sauce then beat for another 2-3 minutes.
2- Spoon the frosting into a piping bag with a round tip and frost each cupcake (about 2 1/2 circles). Refrigerate for at least 30 minutes or until frosting is set and cold.
To dip the cupcakes :
1- Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chocolate disks and gently melt until smooth (temperature should be between 100-105F). Remove from the heat and let cool 10 minutes (temperature should be between 96-98F).
2-If needed, transfer melted chocolate to a narrow cup or bowl deep enough to dip a cupcake. Working with one cupcake at a time, dip straight into the chocolate then let excess chocolate drip off. Repeat with each cupcake. Let sit until hardened (the chocolate will go from shiny to dull).