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1
For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
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2
Cream the granulated sugar, butter and oil in a large bowl.
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3
Beat in the eggs, one at a time, until fluffy.
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4
Add the vanilla and blend well.
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5
Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
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6
Whisk the cocoa and water until smooth in a small bowl.
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7
Add to the mixture and continue beating until well blended.
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8
Fill each muffin cup three-quarters full with batter.
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9
Bake the cupcakes until baked through the center, about 15 minutes.
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10
Remove the cupcakes from the pan and cool on wire racks.
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11
For the chocolate fudge filling: Melt the butter in a microwave-safe bowl.
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12
Whisk the cocoa and water until smooth in a separate bowl.
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13
Whisk the cocoa mixture into the butter until blended and smooth.
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14
Whisk in the powdered sugar until fluffy.
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15
For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy.
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16
Add the butter one slice at a time until well blended.
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17
Add the shortening and blend well.
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18
Whip on high until the mixture doubles, 10 to 12 minutes.
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19
For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan.
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20
Cook over medium-low heat until the sugar dissolves.
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21
Increase the heat to medium-high and bring to a boil.
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22
Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
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23
Remove the caramel from the heat and whisk in the cream.
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24
The caramel will bubble violently.
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25
Once smooth, stir in the butter and fine sea salt.
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26
Transfer the caramel to a heat safe container and allow cooling for 15 minutes.
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27
Cover and refrigerate for up to 2 weeks.
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28
For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy.
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29
Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling.
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30
Top each cupcake with the salted caramel frosting.
