Phenomenal Phoods

Triple Chocolate Caramel Brownie Cupcakes

Ingredients:

For the caramel filling:

• 1/2 cup brown sugar
• 1/4 cup butter
• 1/4 cup cream
• Pinch of salt

For the brownie cupcakes:

• 1 box brownie mix with chocolate chips (I used Ghirardelli's dark chocolate brownie mix)
• Water (vegetable oil and eggs, according to brownie box instructions (you can replace the vegetable oil with melted butter or coconut oil if you prefer))

For the chocolate buttercream:

• 1 cup butter (softened)
• 3/4 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 1-2 tablespoons milk

Instructions:

For the caramel filling:

1. Combine all ingredients in a small saucepan over medium-low heat, stirring constantly until the butter is melted and brown sugar is dissolved.
2. Bring the mixture to a boil and then reduce heat and simmer for 10 minutes until the caramel is thickened.
3. Pour into a separate container and leave to cool while you make the cupcakes. Once it's cooled for a few minutes, place some plastic wrap overtop of it to prevent a film from forming.

For the brownie cupcakes:

1. Preheat oven to 325 degrees F. and line a muffin tin with cupcake papers. I recommend the cupcake liners that have a foil inside to prevent them from sticking to the brownies.
2. Prepare brownies according to box instructions and fill cupcake papers 2/3 of the way with the brownie batter. Tap the tray a couple of times to even it out.
3. Bake at 325 degrees F. for about half the time for regular brownies. I baked mine for 18 minutes until a toothpick came out almost clean - you want them to seem a little under baked at first because they will continue cooking as they cool. Start checking them at 15 minutes.
4. Let them cool completely before filling.

For the chocolate buttercream:

1. Use a mixer to beat the butter until smooth and creamy.
2. Add the remaining ingredients, mixing until smooth. If it is too stiff for piping, add some more milk. If it is too thin, add more powdered sugar.

To assemble cupcakes:

1. Use a knife to cut a small hole in the center of each cupcake.
2. Pipe or spoon about 2 teaspoons or the caramel sauce into the middle of each.
3. Pipe chocolate buttercream on top of the cupcakes and top with a Ghirardelli chocolate caramel duet heart, if desired.