½ cup full-fat sour cream
1 stick unsalted butter, at room temperature
¼ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs plus 1 large egg yolk, at room temperature
¼ cup boiling hot water
½ cup thick, creamy caramel sauce (optional)
For the Frosting:
½ cup (1 stick) unsalted butter
½ cup heavy cream
1 cup packed light brown sugar
¾ teaspoon salt
3¼ cups confectioners’ sugar, sifted
Decoration:
¼ cup liquid caramel sauce (for drizzling, optional)
1 teaspoon flaky sea salt
6 chewy caramel candies, cut in half (optional)
Instructions
For the Cupcakes:
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