Salted Caramel Chocolate Cupcakes

Directions (Cupcakes)

1. Preheat oven to 350°F (176°C).
2. Spray and line 2 muffin pans.
3. In a medium bowl combine eggs, oil and water mix with a whisk until combined. Add Kinnikinnick Chocolate Cake Mix and whisk until combined.
4. Pour batter into prepared muffin tin. Bake for 15-17 minutes.

Yields 18 cupcakes

Directions (Icing)

1. In a medium bowl mix soften butter until smooth; slowly add in sifted icing sugar 1 cup at a time.
2. Mix until smooth and incorporated.
3. Add vanilla and prepared salted caramel sauce. Mix until combined.
4. Let set in refrigerator for 1 hour before using (this is a soft icing).

Directions (Sauce)

1. In a medium saucepan combine water, sugar, and salt; bring to a boil over medium heat stirring occasionally until sugar has dissolved.
2. Continue to cook over medium heat until sugar mixture is light amber in colour, swirl pot occasionally during this stage (approx. 20 minutes).
3. Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle). Once mixture begins to settle, stir just until combined.
4. Caramel sauce can be stored in refrigerator for up to two weeks in an air tight container.

Assembly

1. Use a wooden spoon handle to make a hole down the center of each cupcake, fill with caramel sauce.
2. Pipe a swirl of caramel butter cream icing on top of cupcake.
3. Drizzle with remainder of caramel sauce.