SPARKS RECIPES RECIPES

Steps:

• For the cupcakes: 1. Preheat the oven to 350 F. 2. Line a standard muffin tin with cupcake liners. In a small bowl, whisk together the flour, sugar, 3/4 cup of cocoa powder, baking soda, baking powder, and one teaspoon of salt. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk together the buttermilk, vegetable oil, eggs, and two teaspoons of vanilla. Add the dry mixture to the wet in batches and then pour in the hot water. 3. Evenly distribute the batter into the cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool. For the frosting: 1. Place the butter in a large bowl or the bowl of a stand mixer. Use either a hand mixer or the whisk attachment for the stand mixer to whip the butter until light and fluffy, about 5 minutes. 2. In a separate bowl, combine the powdered sugar, remaining 1/2 cup cocoa powder, cayenne, and remaining 1/2 teaspoon of salt. Whisk in until the mixture is a pale chocolate color and is light and fluffy. Add the remaining 2 teaspoons of vanilla and 4 to 6 tablespoons of the cream. 3. Spread the frosting over the cupcakes with a butter knife or place in a piping bag fitted with a pastry tip and pipe over the top of the cupcake. Drizzle each cupcake with spoonfuls of caramel sauce and enjoy.