Caramel Chocolate Mini Cupcakes (And Other Variations)

BASIC RECIPE:
½ cup butter, softened
4 oz cream cheese softened
2 cups sugar
4 large eggs
1 tsp vanilla extract
3 SCANT cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream

Preheat oven to 350. Beat butter and cream cheese at medium speed with mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next three ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls (I use a small cookie scoop and its MUCH EASIER!!) into lightly greased miniature muffin pans. (I also use the miniature cupcake papers).
Bake at 350 for 13-15 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks and cool completely (about 30 minutes). Spread cupcakes with desired buttercream or dip in glaze. Makes about 80 small mini cupcakes.

(To make regular size cupcakes, fill tins 2/3 full and bake for 22-24 minutes. Makes 2 dozen.

VARIATIONS:
Caramel Chocolate Cupcakes:
To the basic recipe add 2 TBSP molasses OR change the sugar to 1 ¼ cup granulated sugar AND ¾ cup firmly packed dark brown sugar in place of the 2 cups granulated sugar.

For the frosting: Microwave 8 oz semi-sweet chocolate chips with 3 TBSP light cream or half n half (I use whatever I have) for30 seconds on high. Stir and microwave another 30 seconds or until all chocolate is melted and liquid is incorporated and ganache is smooth. Dip each cooled cupcake in the ganache or use a small spatula and coat the top of the cupcake with the ganache. (I do not take the ganache all the way to the edge but almost to the edges).

Mix 3-4 oz softened cream cheese, 2 sticks softened butter, 5 cups powdered sugar, dash salt together in mixer. Melt 15 kraft caramels with 3 TBSP milk in microwave for about 1 minute on high. Keep checking so it melts but doesn’t burn. Stir so the milk and caramel incorporates together and then let cool for a few minutes. Slowly stir into the buttercream frosting just until smooth but don’t completely blend. When ganache is set, (this happens pretty fast!) put the buttercream on top of the ganache covered cupcake. I use a pastry bag because it’s just easier and faster for me! THEN, try not to eat more than 10 of these little goodies in one sitting!! I said TRY!

Orange Buttercream Cupcakes: To cake batter, omit vanilla and add 1 TBSP orange zest and 2 TBSP fresh orange juice.
Buttercream Frosting: 2 sticks softened butter, 3 oz softened cream cheese, dash salt, 5 cups powdered sugar, 2 TBSP fresh orange juice. If desired, add 1 drop red food coloring and 1 drop yellow food coloring. Thin with milk if necessary.