Ingredients
⅔cupcocoa powder
1tspbaking soda
1cupboiling water
½cupbutter,melted
⅓cupvegetable oil,or canola oil
1¾cupgranulated sugar
1½tspvanilla extract
¾tspsalt
2large eggs
2large egg yolks
½cupheavy cream
1¾cupall-purpose flour
1cupsalted butter,at room temperature
4cupspowdered sugar
1tspvanilla extract
1tspcoarse sea salt,for sprinkling
1½cupsgranulated sugar
¼cupwater,+2 tbsp
6tbspsalted butter
1cupheavy cream
Preparation
Preheat oven to 350 degrees F. In a large heatproof mixing bowl, whisk together cocoa powder and baking soda.
Carefully pour in boiling water and whisk until bubbling subsides and the mixture is well blended, allow to cool for 5 minutes.
In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined, about 30 seconds.
Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
Divide batter among 24 paper-lined muffin cups, filling each cup about ⅔ full. Bake in the preheated oven for about 18 to 20 minutes.
Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack to cool.
Cool completely then frost with caramel frosting, drizzle with room temperature caramel sauce and sprinkle with coarse sea salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 to 4 minutes.
Add powdered sugar and blend on low speed until the mixture comes together. Add ¾ cup of caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
Once the mixture reaches a boil, stop whisking and allow the mixture to boil until it reaches a dark amber color, carefully swirling the pan occasionally.
When the mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
Wait for 3 seconds then carefully pour in the cream and immediately whisk to combine.
Whisk until the mixture is smooth. Allow caramel to cool for several minutes then pour into a glass jar to cool completely and refrigerate.
