Chocolate salted caramel cupcakes

I made my own salted caramel for this cupcake - glad that it was a success! was so worried since I wasnt using a thermometer. On a side note, MY NZ TRIP IS BOOKED and the itinerary somewhat confirmed - I AM GOING TO NEW ZEALAND FOR 17 DAYS! i am really really excited even though i should be focusing on the impending 1001 things i need to do before I enjoy. But anyhow, I'm so thankful the outline is confirmed so i dont have to stress over it anymore and can start booking things into place. THANK YOU! 

okay back to these cupcakes... 

those were just me testing out my photography skills - wondering which was better. hmm

Here's the recipe! (modified from http://www.browneyedbaker.com/2012/05/23/salted-caramel-cupcakes-recipe/)

For the cupcakes: 

1/2 cup + 1 tbsp dutch-processed cocoa powder

1/2 cup plus 1 tbsp hot water

2 1/4 cup plain flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup + 1 tbsp unsalted butter, at room temp 

1  & 2/3 cup granulated sugar 

3 eggs

1 tbsp vanilla extract 

3/4 cup sour cream ( i used 1/2 cup sour cream and 1/4 cup cream cheese) 

(and added 1 cup of choc chips)

Frosting:

1 cup unsalted butter, room temp

12 ounces cream cheese (1.5 x 250g is what i used) 

1 cup salted caramel sauce  

2 cup powdered sugar, sifted ** (or add and taste and adapt) 

Steps:

1. Preheat oven to 180deg celsius

2. Whisk cocoa powder and hot water until smooth. in a separate bowl, whisk together flour/baking soda/baking powder/salt (i usually skip this and just dump it in when required)

3. Combine butter and sugar in a medium saucepan over medium heat. cook, stirring in between until smooth mixture. transfer to another bowl and beat (electric mixer) on medium-low speed until you get a smooth creamy mixture and mixture is cool. 

4. add eggs one at a time, mix well after each addition. add vanilla and then cocoa mixture, mix until smooth

5. Add flour (Dry ingredients) in three additions, alternating with sourcream. Mix each addition until just incorporated (use spatula to fold in and some bursts of electric mixer at low speed). Add choc chips!

6. Separate into cupcake liners (~2/3 full). Bake for 18-20 mins. 

Frosting

1. Beat cream cheese and butter together

2. Add salted caramel sauce

3. Add powdered, sifted icing sugar 

(taste as you can and modify!)

Homemade salted caramel sauce (:
http://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/

thats the end of my baking adventure! now, time for a shower and work!