Salted Carmel Cupcake

3 eggs

2 cup Sugar

½ Cup oil

¾ cup Buttermilk

1 cup Sour cream

1 tsp. Vanilla

½ tsp. Salt

1 tsp. Baking Soda

1/4 tsp. Baking Powder

¾ cup unsweetened cocoa powder

1 3/4 cup All-purpose flour

 Mix eggs and sugar until lemony color. Add the oil, buttermilk, sour cream, vanilla and then mix.  Add the cocoa, flour, salt, baking soda, and baking powder.  Mix until smooth. Fill cupcake liners 2/3 full.  Bake 350 15-18 min. 

Frosting

5 tbs. Flour

1 cup Milk

1 cup Brown Sugar

1 cup Butter, softened

Ice cream Caramel Topping

1 tbls. Sea salt

In a small saucepan whisk flour and milk together.  Cook on medium heat until thick.  Then let cool. I like to cool in the fridge for 30 minutes.  Cream butter and sugar until fluffy; add in the flour mixture and vanilla.  Mix on a high speed until the frosting has the texture of cool whip.  Pipe onto cupcakes I like to 1M decorating tip.  Drizzle with caramel topping and sprinkle with sea salt.