Directions

1. Preheat oven to 350°F. Boil 1c water and whisk in cocoa and vinegar untilsmooth. Let cool.

2. While cocoa mixture cools, in a stand mixer, beat 1 stick butter for 4-5 minutes on high. Add sugar and beat for another couple minutes. Add the oil and eggs, mixing well.

3. In a separate bowl, whisk together flour, salt, and baking soda.
4. Add to the mixer and mix until just combined.

5. Fill each Silicone Cupcake Liner about ⅔ full.

6. Bake at 350°F for 10-15 minutes or until tops spring back when lightly touched. Cool completely on a wire rack. Remove from Liners.

For Buttercream

1. Beat butter until smooth, then mix in 3c of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Add in remaining ½ c powdered sugar and repeat steps.

2. Beat in caramel sauce, salt and enough of the milk or cream to reach a smooth consistency. Frost the cupcakes.