Preheat your oven to 350°F and line a muffin tin with 12 muffin liners inside. Set it aside.

In a medium size mixing bowl sift 1 cup all-purpose flour, ½ cup cocoa powder, ½ tsp baking powder, ½ tsp baking soda, and ⅛ tsp salt together. Set aside.

Using a hand or stand mixer with a paddle attachment, cream together ½ cup butter and 1 cup sugar on a high speed for a few minutes, until the mixture is pale and fluffy.

Add 2 eggs, 1 tsp vanilla extract, and 1 cup buttermilk and mix again until well incorporated.

Using a spatula, fold in dry ingredients in 2 steps until just combined. Do not overmix!

Divide this batter between 12 muffin liners. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. When it is ready, take it out and set aside to cool off for about 10 minutes. Place the muffins on a wire rack.

Heat 1 cup granulated sugar in a saucepan over medium heat. Stir constantly with a rubber spatula until the sugar melts and becomes amber in color. That might take about 5-7 minutes. Make sure not to burn it.

When the sugar is melted, add 6 tbsp unsalted butter. Constantly stir while the butter melts and mixes together with the sugar.

As soon as the butter is incorporated, stir in ½ cup heavy cream. The mixture will bubble because of the temperature difference. Continue to stir all the time.

When the sauce is the right consistency and the color, remove it from the heat and add some salt (about a teaspoon).

In a stand mixer, using a paddle attachment, beat 1 ½ cups room temperature butter until it gets light consistency.

Add 1 cup powdered sugar and mix again until well incorporated.

Add ¼ cup heavy cream and 1 tsp vanilla extract, and beat on a high speed until it gets the right consistency.

If it is too liquid, you can add more powdered sugar and mix one more time.

Using a knife or a cupcake corer, cut out small holes in the middle of cupcakes.

Fill in with about 1-1 ½ teaspoon of salted caramel into the cupcakes holes.

Using a 1 mm open start piping tip, top the cupcakes with the Vanilla Buttercream Frosting.

Spoon a teaspoon of salted caramel on top of the frosting.

Enjoy!