Fill Cupcakes:
Once cooled, carve out a small hole in the center of each cupcake and fill it with about 2 teaspoons of caramel sauce. Replace the carved-out piece.
For the Salted Caramel Frosting:
Make the Frosting:
In a medium saucepan over medium heat, combine butter, cream, brown sugar, and salt. Stir occasionally until the sugar melts and the mixture simmers (about 4 minutes).
Cool and Beat:
Remove from heat and let cool for 2 minutes. Transfer to an electric mixer bowl and add 2 cups of confectioners’ sugar. Beat on medium-low until combined, then add remaining sugar and beat until smooth. Increase speed to medium and beat for 5 minutes.
Chill:
Place frosting in the fridge for 15 minutes, stir, then frost the cooled cupcakes as desired.
Decoration:
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