Chocolate Salted Caramel Swirl Cupcakes | Donna Hay

Ingredients

• ½ cup (125ml) water
• 110g unsalted butter, chopped
• 1 egg
• ⅓ cup (80g) sour cream
• 2 teaspoons vanilla extract
• 1 cup (150g) plain (all-purpose) flour, sifted
• ¾ teaspoon bicarbonate of (baking) soda, sifted
• 1 cup (220g) caster (superfine) sugar
• ¼ teaspoon sea salt flakes, plus extra, for sprinkling
• ¼ cup (75g) store-bought dulce de leche or thick caramel
• ¼ cup (25g) Dutch cocoa powder, sifted
• 400g 70% dark chocolate, chopped
• ½ cup (125ml) single (pouring) cream
• 6 egg yolks
• 2 eggwhites
• 1 cup (250ml) double (thick) cream, whipped to soft peaks