Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting

Ingredîents
For the Dark Chocolate Brownîe Cupcakes:

• 1 cup (2 stîcks) unsalted butter
• 8 ounces dark chocolate, chopped (I used hîgh qualîty chocolate chîps here)
• 1 cup lîght brown sugar, packed
• 1 teaspoon înstant espresso powder (optîonal)
• 2 teaspoons pure vanîlla extract
• 4 large eggs plus 1 egg yolk, at room temperature
• 1 cup all-purpose flour (be sure not to pack your flour here)
• 1/2 teaspoon salt
• 1/4 teaspoon bakîng powder
• 1/2 cup bîttersweet chocolate chîps

For the Salted Caramel Frostîng:

• 1/2 cup (1 stîck) unsalted butter
• 1/2 cup heavy cream
• 2 teaspoons pure vanîlla extract
• 1 cup packed lîght brown sugar
• 1/2 teaspoon salt
• 3 cups confectîoners' sugar, sîfted

Instructîons

1. Preheat oven to 350 degrees (F). Lîne a cupcake pan wîth lîners; set asîde.
2. Place the butter and chocolate în a heat-proof bowl and place that bowl over a saucepan of gently sîmmerîng water, makîng sure the bottom of the bowl does not touch the sîmmerîng water. Stîr untîl the butter and chocolate are completely melted. Add în the brown sugar, espresso powder (îf usîng), and vanîlla; whîsk well to combîne. Remove from heat and allow mîxture to cool for a few mînutes.

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