The BEST Gluten-Free Mini Chocolate Cupcakes EVER! (filled with Salted Caramel and topped with Salted Caramel French Buttercream)

INGREDIENTS

For the Cake

1 cup

boiling water

4 oz

cocoa (about 1¼ c.)

10 1/2 oz

brown sugar (about 2 c. UNPACKED)

9 1/2 oz

rice flour blend(about 2 c.)

1/2 tsp

xantham gum

1 tsp

baking soda

1/2 tsp

salt

1 cup

vegetable or other oil

4 1/2 oz

sour cream (about ½ c.)

whole eggs

egg yolks

Himalyan Pink Salt, Fleur de sel, or other fancy sea salt for garnish, optional

For the Salted Caramel

1 cup

sugar

1/4 cup

water

3/4 cup

heavy cream

2 tbsp

butter

1/2 tsp

salt+

1/2 cup

Salted Caramel, hot

egg yolks

3/4 cup

+ 2 Tbs. butter, softened (1 stick plus 6 Tbs.)