Chocolate Cupcakes with Salted Caramel Butter Cream and Chocolate Ganache

Yesterday, I hosted a baby shower for 4 of my fellow teachers who are expecting first and second babies. I made 3 different types of cupcakes, 75 all total. I had butter cream everywhere. These cupcakes were the most popular offering on the dessert table.
My principal said they tasted like See's Bourdeaux candies.

makes 36 cupcakes or 3 9 inch layers

1 cup unsweetened cocoa
1 cup boiling water
1 cup softened butter
2 1/2 cups sugar
4 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 cups cake flour
2 tsp baking soda
1/2 tsp baking powder
1 cup sour cream
Caramel Butter Cream
Caramel
1/2 cup granulated sugar
4 tbsp water
1/2 cup heavy cream
3 tsp vanilla
3 sticks butter, softened
3 1/2-4 cups powdered sugar
Ganache
1 bag semi sweet chocolate chips(use a good quality)
1 cup heavy cream

Heat oven to 325. Dissolve the cocoa into the boiling water, set aside. Beat the butter and sugar until fluffy with an electric mixer. In a small bowl mix together the flour, baking powder and soda. Add the eggs to the butter mixture one at a time and the vanilla. With the mixer on low,add the chocolate mixture. Then,add half of the flour mixture followed by all of the sour cream, finishing with the remaining flour. Mix until just combined. Line cupcake tins with liners. Using an ice-cream scoop, fill each tin 2/3 full with the batter. Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely before frosting.

Caramel Butter Cream

Place the granulated sugar and water in a small sauce pot and stir to combine. Bring the mixture to a boil over medium/high heat. Do Not Stir. When you notice sugar mixture beginning to brown, swirl the mixture and continue to cook until all is a dark brown color. Turn off the heat and slowly add the cream and vanilla. Whisk to combine and let the caramel cool. Meanwhile, place the butter in a large bowl and using an electric mixer beat until fluffy. Add the powdered sugar and the cooled caramel and continue to beat on high until fluffy(about 5-6 minutes). Frost the cupcakes

Ganache

Combine both in a small sauce pot. Melt the chocolate into the cream over low heat, stirring constantly. Let ganache cool

To assemble. Frost cupcakes with Caramel Butter Cream. Drizzle the ganache over the frosting. To finish sprinkle a small amount of coarse sea salt over each cupcake.