24 cupcakes | Prep Time: 45 Minutes | Start to Finish: 1 Hour 10 Minutes
1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, cocoa, baking soda, baking powder and ¼ teaspoon salt; set aside.
2 In large bowl, beat ⅔ cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, until smooth. Stir in 1½ teaspoons vanilla. On low speed, gradually beat flour mixture into sugar mixture alternately with buttermilk, beating after each addition, just until smooth. Scrape side of bowl occasionally. Spoon batter evenly into muffin cups, filling each about two-thirds full.
3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
4 In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Frost cupcakes. Drizzle tops with 2 tablespoons caramel sauce; sprinkle with sea salt.
1 Cupcake: Calories 339; Total Fat 17.5g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 60mg; Sodium 183mg; Total Carbohydrate 46g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3
Sweet Secret You can pipe the frosting onto the cupcakes using a pastry bag and tip. Or you can fill a large resealable plastic bag with frosting; seal bag. Cut tip off one bottom corner, and squeeze bag to frost cupcakes.
Sweet Secret If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.