Chocolate Salted Caramel Cupcakes

These have been on our menu since the very beginning and I can’t imagine the book without them. The recipe is very simple: the same chocolate cake used in the Triple Chocolate Cupcakes, filled with home-made caramel and topped with caramel buttercream and a sprinkle of sea salt. Even if you’re not keen on the idea of salt on your cupcake, do give it a wee try; it seems to enhance the chocolate flavour and balance the sweetness of the caramel.