SALTED CARAMEL CHOCOLATE CUPCAKES RECIPE

FOR THE SALTED CARAMEL BUTTERCREAM

Preheat broiler to 350 degrees and line biscuit tins with heating glasses.
In a bowl of a stand blender fitted with the oar connection or in a vast bowl, combine cake blend, moment pudding, harsh cream, vegetable oil, eggs, drain, and vanilla. Blend extremely well. Tenderly blend in the chocolate chips with a spatula.
Similarly isolate the player into the heating mugs, filling 2/3 of the way full. Prepare for 18-22 minutes, let cool for 5 minutes in container, at that point evacuate and put them on wire cooling racks to cool totally.
Meanwhile, make your buttercream by first liquefying the caramel confections and overwhelming cream in a little pot over medium warmth. Once the caramel is altogether dissolved, mix in 1/2 tsp. of salt.
In the bowl of a stand blender fitted with the oar connection, cream the margarine until light and feathery. Include the rest of the 1 tsp. of salt.
Delicately include half of the powdered sugar to the margarine and beat until light and soft. At that point sprinkle in the caramel while the blender is on low. In the event that the caramel has solidified up a bit that you can't pour it, warm it up simply enough so you can empty it into the blender effortlessly.
Include the rest of the 2 measures of powdered sugar and beat until the point when all around joined.
Put the icing in a channeling sack fitted with a baked good tip of your decision.
Pipe the icing over the cooled cupcakes.
Store cupcakes in a sealed shut holder for up to 4 days.