Salted Caramel Cupcakes

Cake Ingredients

4 ounces unsweetened chocolate, chopped (4 squares)
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 -1/2 Cup (room temperature) coffee


For cake:Preheat oven to 350°F. Melt Chocolate squares in microwave (About 2 minutes) Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix cocoa powder mixture in alternating with cooled coffee. Makes 24 cupcakes.

Brown Sugar Swiss Meringue Frosting

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature
Directions

Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.
I sprinkled course salt on top of the cupcake and it taste really good.

Martha Stewart's Brown Sugar Swiss Meringue Frosting

Bown Sugar Swiss Meringue Frosting by Martha Stewart
Makes about 5 cups

Ingredients
5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature

***Note~ This makes a lot of favorite...might want to cut the recipe in half

Directions
Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using. 
Happy Baking
Rhonda