Instructions

To make the cupcakes:

1. Preheat oven to 350°F. Line mini muffin pans with paper liners.
2. Whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, vanilla, and water. Using an electric mixer on low speed, mix until smooth.
3. Fill the muffin pans about 2/3 full. Bake (one pan at a time) about 15 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool in the pans on wire racks about 10 minutes. Then, remove the cupcakes from the pans to wire racks to let cool completely.*

To make the filling:

1. Heat the sugar, water, and corn syrup in a heavy saucepan over high heat. Stir occasionally until the syrup is clear. Attach a candy thermometer to the side of the pan. Stop stirring, and cook until the syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.
2. Boil, gently swirling the pan occasionally, until the mixture is caramelized and the temperature just reaches 360°F.
3. Remove from heat. Slowly pour in the cream and stir with a wooden spoon until smooth. Stir in the sea salt. Use immediately. If the caramel begins to harden, reheat gently until it's pourable.
4. Using a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake. Spoon 1-2 teaspoons of warm filling into each cupcake. Sprinkle a pinch of sea salt over the filling.

To make the frosting:

1. Combine the cocoa and boiling water. Stir until the cocoa has dissolved.
2. Using an electric mixer on medium-high speed, beat the butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low and add the melted and cooled chocolate. Beat until combined. Then beat in the cocoa mixture.*
3. Pipe the frosting onto the cupcakes, and garnish with a pinch of sea salt. (These were frosted using Wilton #18, a medium open-star tip.)