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1
Preheat oven to 350.
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2
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
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3
Beat in sugars until light and fluffy.
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4
Add eggs, 1 at a time, beating until blended after each addition.
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5
Stir in vanilla.
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6
Combine flour and next 3 ingredients.
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7
Gradually add to butter mixture alternately with sour cream, beating until blended.
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8
Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
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9
Bake at 350 for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean.
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10
Cool in pans on wire racks 5 minutes.
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11
Remove from pans to wire racks, and cool completely (about 30 minutes).
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12
Microwave semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals.
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13
Whisk in 2 tablespoons whipping cream until smooth.
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14
Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes).
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15
Pipe or spread Salted Caramel Buttercream onto cupcakes.
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16
Garnish, if desired.
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17
Salted Caramel Buttercream:.
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18
Beat first 4 ingredients at medium speed with an electric mixer until creamy.
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19
Gradually add powdered sugar alternately with 3 tablespoons milk, beating at low speed until blended and smooth after each addition.
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20
Melt caramels with 1 tablespoons milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals.
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21
Fold caramel mixture into buttercream, creating swirls.
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22
(Do not completely blend.
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23
).
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24
Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full.
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25
Bake at 350 degrees for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean.
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26
Cool and decorate as desired.
