Chocolate Caramel Chunk Cupcakes

• Serves: makes about 40 or so... yes, I realize this is an odd number.. it just came out that way.
• Total Time: 11/2 to 2 hours.. depends on how much of a hurry you are in

Ingredients

• 4 oz. Unsweetened Chocolate
• 1 1/2 cup Butter
• 11/2 cups Brown Sugar
• 4 Eggs
• 2 tsp Vanilla Extract
• 3 1/2 cup unbleached Flour
• 1/2 cup Unsweetened Cocoa
• 1 1/2 tsp baking Soda
• 1 tsp baking Powder
• 2 Cups Buttermilk**
• Rolos.. or other Chocolate Caramels
• CHOCOLATE FROSTING
• 1 cup Butter
• 4 oz. Semi-sweet Chocolate Chips
• 1 cup Unsweetened Cocoa Powder
• 32 oz. Powdered Sugar
• 1 cup Milk
• TOPPING
• Chocolate Covered Caramel Bars or
• Caramel Sauce

Instructions

Preheat Oven to 350 Fahrenheit
Line your cupcake pans with paper liners.

Melt the Unsweetened Chocolate ...I do this in the microwave (chocolate in a bowl...microwave 30 seconds..rotate....30 more..rotate 30 more)... then stir until smooth... set aside.

In a stand mixer beat the butter and sugar for 4 minutes... until light and fluffy.

This will give you enough time to put the flour, cocoa powder, baking soda and baking powder in a bowl, and whisk to combine. Set aside (counter getting crowded? don't worry, this will all come together soon)

Add the eggs to the butter/sugar ONE AT A TIME. Bang each egg on the counter to crack open (this prevents the egg shell from getting into the egg stuff... much more sanitary). Beat after each egg...scrape the sides... add the next.

Beat in the melted Chocolate (see... starting to come together now..)

**Buttermilk....don't have buttermilk? I seldom do... mix a cup of milk with a teaspoon of lemon juice, and let it sit 5 minutes, then use as you would buttermilk. Now... it looks kind of lumpy, but it works (I wouldn't go drinking it, but it is perfect for baking),

Alternate adding the Flour and the Buttermilk ... slowly add 1/3 of the flour...beat... 1/2 of the buttermilk....beat....1/3 of the flour...beat....rest of buttermilk...beat....rest of flour.....beat until combined...scrape sides and bottom... beat some more

Add Vanilla... beat to combined... Done.

Using your Ice Cream Scoop with the release mechanism... scoop the batter into the cupcake liners. Yes, you can use a spoon, the scoop is easier though.

Stick a caramel candy in to each cupcake blob...then cover it up a bit. Just push batter over with a spoon.

Bake 18 minutes.

Let the cupcakes cool on a rack in the pan for 5 minutes... then pull them out and let them finish cooling on a rack.

Don't try to decorate warm cupcakes...you'll end up with a massive mess.

While the cupcakes are cooling, make the frosting.

FROSTING
Melt the Semi-Sweet chocolate together with the butter... I just put them together in the microwave (cover it... or you'll be cleaning the butter off the top of the microwave) and let them melt together... give it a stir from time to time, until the chocolate is melted.
Pour the melted stuff into the bowl of the stand mixer (yes, you should have washed it while the cupcakes were baking), add the cocoa powder and mix with the whisk attachment to combined.

Now alternate adding the powdered sugar and milk.... little of one, then a bit of the other.... slow the machine while adding (unless the kitchen counters needed a good scrub anyway) then increase speed. When it's all in, let it beat for a minute or two.

Taste... is it fluffy enough? or is it too loose? add milk to loosen, sugar to thicken.

Put the frosting in a piping bag... I use the star tip to make it extra fancy... and pipe onto the cooled cupcakes.
Yes, you can spread the frosting on with a knife or spreader... but consider investing in the bag, it's neat and tidy... and you can pretend to be a professional.

Chop up the Chocolate Caramel Bars (this is easier if they are a bit frozen)... Sprinkle over the cupcakes
Or
Drizzle with Caramel Sauce

Done.