Caramel Chocolate Cupcakes with Chocolate Ganache

3/4 cup cocoa powder

1 1/2 cups flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1/3 teaspoon salt

2 eggs, lightly beaten

3/4 cup warm water

3/4 cup buttermilk (or milk with a tad of lemon/lime juice)

3 tablespoons vegetable oil (no olive please)

1 teaspoon vanilla

1) Mix together the dry ingredients. Add the wet and stir with a whisk until smooth. Pour into a lined cupcake pan- filling each about 2/3 full, and bake at 350 for about 10-14 minutes, until toothpick inserted in center comes out clean. Should make about 24 cupcakes.

1/2 cup butter

1/2 can sweetened condensed milk

1/2 cup brown sugar

1/2 cup corn syrup

1/2 cup cream

1 cup cream, warmed

1) In a medium saucepan combie the butter, sweetened condensed milk, sugar, syrup, and 1/2 cup cream. Cook, constantly stirring, over medium heat, until a candy thermometer reads 230. Remove from heat and stir in the 1 cup warmed cream. Let cool.

2 cups cream

3 cups semi-sweet chocolate chips

1) Pour the chocolate chips into a medium bowl, set aside. 

2) In a small saucepan, heat the cream until just simmering. Remove from heat and pour over the chocolate chips. Let sit for 5 mins, then stir with a whisk until smooth. Refrigerate until completely cool, but not hard – about 30-40 minutes.

3) Either with a hand mixer or in a stand mixer (whisk attachment), whip until pale and the ganache almost doubles in volume. Refrigerate until ready to use. 

Putting it together:
Cut out a nickel-sized hole in the top/center of each cupcake- fill with caramel. Top with the whipped ganache and sprinkles. Enjoy!