Salted Caramel Chocolate Cupcakes

Intermediate homecook for my family of three! Transitioning to keto.

note: Note: If you're making these at high altitude, use 3 eggs instead of 2 and increase your oven temperature to 375 degrees. Bake for 16 to 18 minutes or until a toothpick comes out clean.

subheading: For the cupcakes:

3 ounces bittersweet chocolate, chopped

⅓ cup Dutch process cocoa powder

¾ cup hot coffee

¾ cup bread flour

¾ cup sugar

½ teaspoon salt

½ teaspoon baking soda

6 tablespoons vegetable oil

2 eggs*

2 teaspoons white vinegar

1 teaspoon vanilla

About 1 cup caramel sauce, divided

subheading: For the frosting:

8 oz good semisweet chocolate

½ cup heavy cream

2 tablespoons sugar

2 tablespoons corn syrup

2 tablespoons butter

Sea salt for sprinkling

Directions at shemakesandbakes.com

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