Chocolate Caramel Cupcake Bites, Gluten Free

INGREDIENTS

160 g

AP GF flour (1¼ cups)

100 g

granulated sugar (1/2 cup)

1 tsp

baking powder

1/2 tsp

kosher salt

1/4 tsp

baking soda

extra-large eggs

140 g

buttermilk (scant ⅔ cup)

130 g

butter, melted (9 tablespoons)

1 tsp

vanilla extract

50 g

caramel squares (1/4 cup) (Trader Joe preferred)

45 g

semisweet mini chocolate chips (1/4 cup)

1 tsp

AP GF flour

50 g

heavy cream (scant ¼ cup)

2 tbsp

unsalted butter

150 g

semisweet or bittersweet chocolate, chopped (1/2 cup)

1 tbsp

unsweetened cocoa, sifted

2 tbsp

powdered sugar, sifted