Dark Chocolate Cupcakes
1 cup sugar
1 3/4 cup flour
3/4 cup dark cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
3/4 to 1 cup boiling water
Heat oven to 350 F. Line cupcake pans with cupcake liners. In a large mixer bowl, stir together dry ingredients. Add eggs, milk, oil and vanilla; beat on medium speed for three minutes. Stir in boiling water by hand (batter will be thin). (NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye.) Pour into cupcake pan. Because they have a tendency to overflow, fill the cupcake liners 2/3 full. Bake 18-20 min. Cool 10 min; remove from pan to wire racks.
Marshmallow Frosting
3/4 cup unsalted butter
2 cups powdered sugar
1-3 tsp heavy cream
1 tsp vanilla
1 (198 g) container of marshmallow fluff
salt to taste
Sift powdered sugar and set aside. In a mixer, beat the butter until soft and fluffy. You'll have to scape the sides of the bowl several times. Add the powdered sugar and mix until smooth. Add the vanilla and heavy cream and beat until smooth. Beat in the marshmallow fluff until smooth.
Caramel Sauce
1 cup brown sugar, packed
1 pinch salt
1 TBSP vanilla extract
4 TBSP butter
1/2 cup half-and-half
Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar.
Assemble
Take a Cupcake and pipe icing on top. Drizzle on Caramel sauce and you can put a pretzel on top. Enjoy!!
