3 cups powdered sugar plus a little extra if needed
Equipment
bowl
sauce pan
oven
whisk
mixing bowl
hand mixer
toothpicks
Directions
Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.
Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.
In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes.
Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.
Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.
Fill cupcake wells 3/4 of the way.
Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.
Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.
To make frosting: in a 2-quart saucepan melt butter over medium heat. Stir in brown sugar.
Heat to boiling, stirring constantly, reduce heat to low.
Boil and stir 2 minutes. Stir in 1/2 cup Milk.
Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.
Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.
Store in refrigerator for 15 minutes before frosting to help it firm up.
For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.
