Servings: 20 cupcakes
For the chocolate cupcakes
For the salted caramel buttercream
To Make The Cupcakes
Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well. Stir in the cocoa mixture.
In a separate bowl, whisk together the flour, salt and baking soda.
Add to the mixer and mix until just combined. Fill lined cupcake tins about 2/3 full.
Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
Serving: 1cupcake · Calories: 187kcal · Carbohydrates: 13g · Protein: 3g · Fat: 14g · Saturated Fat: 8g · Polyunsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 61mg · Sodium: 247mg · Fiber: 1g · Sugar: 6g