Cart total: $ 0.00
Steps to Complete
Prepare caramel for frosting: In a large saucepan, melt butter over medium heat. Stir in sugars, corn syrup, and condensed milk. Bring to a light simmer. Let sit for 3 minutes. Stir and let sit another 3 minutes. Continue process until caramel has been on stovetop for 15 minutes total. Whisk in vanilla extract. Set aside to cool. This will make a lot of caramel. Half a cup will be used in frosting, and a small amount as garnish in the end. Remaining caramel can be stored in fridge in covered container and microwaved for later use as a dip or drizzle.
While caramel is cooling, prepare cupcakes: Preheat oven to 350-degrees. In a large bowl, combine cocoa and hot water. Whisk until completely dissolved. Add the buttermilk, cooling the mixture down, then add sugar and whisk until all is combined.
Next add the eggs, one at a time, whisking after each addition. Stir in the oil and vanilla. Add the baking powder, baking soda, and salt
Stir in the flour, whisking just until you no longer see any clumps. Stir in heavy cream. Pour into a lined cupcake tin, filling each cup about 3/4 full. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes before removing to a wire rack to cool completely.
While cupcakes are baking, prepare frosting: Beat butter and salt together until light and fluffy, about 5 minutes. Reduce speed to low and add powdered sugar, 1 cup at a time, beating well after each addition. Beat in heavy cream. Add 1/2 cup cooled caramel (should no longer be hot, but still warm enough to pour scoop into frosting) and beat until completely mixed and fluffy, another 3 minutes.
Transfer frosting to a piping bag. Pipe frosting onto each cupcake. Drizzle additional barely-warm caramel sauce over frosting and garnish by inserting a Pirouline cookie broken into two pieces. Makes 24 servings.