I have been dreaming and salivating for awhile over the thought of a Dark Chocolate Salted Caramel Cupcake. I made a devine, if I do say so myself, cookie by the same name for my 2009 holiday cookie exchange. It's been 90+ degrees all week. Too hot to bake. It's supposed to cool off this weekend and I am dying to try a new, self concocted recipe (the very best kind)! Stay stuned!!
I have a couple of good options for the chocalate cupcake part. I'll put a rolo in the middle. Certain recipes accept a dollop in the batter better than others. Another option is to pipe caramel filling into my normal dark chocolate cupcake. I would definitely like your thoughts on the frosting. I'll sprinkle/coat the frosting in a sugar/sea salt mixture like I did the cookie. Should the frosting be a typical chocolate buttercream? A richer chocolate ganache? A combination of chocolate, caramel buttercream? A chocolate buttercream with caramel drizzle and sugar/sea salt sprinkle? I'm leaning towards chocolate ganache with sugar/seat salt sprinkle. Although who can resist caramel drizzle. Hello! So many options. Please let me know what makes your mouth water. I am excited about this cupcake!