Caramel Filling

1. Melt butter in heavy saucepan over medium low. Add sugar and corn syrup and cook 6-8 minutes until mixture is a deep caramel color, stirring constantly. Add cream slowly while stirring and cook 2 minutes more until smooth. Remove from heat and allow to cool completely (about 2 hours).

Chocolate Frosting

1. In a large saucepan melt butter and chocolate chips together until smooth. Allow to cool completely. (I let mine sit in the fridge overnight) It will become solid. With hand mixer beat the solid chocolate until it becomes light and fluffy.

Caramel Frosting

1. In medium saucepan melt butter and sugar together. Bring to a boil and then add milk, stirring until smooth. Allow mixture to come back to a rolling boil and boil for 2 minutes. Remove from heat and allow to cool. When caramel is cool beat in powdered sugar and vanilla.

Cupcakes

1. Preheat oven to 325°
2. Put all ingredients into stand mixer and beat for 3 minutes.
3. Fill cupcake liners 1/2 way full and bake for 20 minutes until the centers spring back.
4. Allow to cool completely.

Assemble cupcakes:

1. Cut out small portion of center of the cupcake with a paring knife. Fill cupcake with approximately 1 Tablespoon of caramel. Place cored piece of cupcake back on top.
2. Fill a piping bag with frosting fitted with a large tip. Spread caramel frosting on one side of the bag and chocolate on the other, so when you frost the cupcakes, the frostings will swirl together.

Chocolate curls

1. Melt chocolate chips and shortening on a small saucepan over low heat. Once melted, spread chocolate thinly on a baking sheet. Freeze chocolate for 5-10 minutes until set and using a sharp spatula push the chocolate slowly along the edges to form the curls.
2. Garnish cupcakes with curls.