Salted Cashew Turtle Cupcake

Preheat the oven to 350.

In a stand mixer, cream the first butter and sugar together.

Add the 2 eggs one at a time, making sure they are thoroughly blended, then add the tsp of vanilla.

In separate bowl, sift together the next 3 dry ingredients.

In another bowl, mix the next 2 wet ones.

Add dry and wet to the batter, alternating.

Once everything is well blended, add the cashew butter and beat on medium-high until completely mixed and light and fluffy.

Bake in lined muffin tins for 12-15 min, or until a toothpick poked into the middle of one of the cakes comes out clean. Let cool in the tins for a minute, then remove to racks to finish cooling.

Make the Caramel:

Combine water and all but 2 Tbsp of the sugar in a heavy medium saucepan.

Bring to a boil for 8-10 minutes, until dark and caramelized but not burned.

While the syrup is boiling, prepare an ice water bath. Once the sugar is caramelized, dunk the bottom of the saucepan in the ice water to stop the cooking. Remove from the bath and slowly stir in the milk.

Don’t freak out if your caramel totally seizes – the next step is to simmer over low heat until smooth, and it may take a while but all the hardened caramel will totally melt, I promise! Just stir gently until it’s smooth and darkened from the caramel.

In the meantime, whisk together the cornstarch and 2 Tbsp sugar, then whisk in the egg and yolks.

Increase the heat on the caramel mixture to medium and simmer, then pour into the egg mixture in one long, slow stream, whisking constantly.

Return to the saucepan and cook over medium for a couple of minutes, whisking the whole time, until the mixture thickens and just begins to boil.

Immediately strain it into a bowl and stir in the butter, salt and vanilla. Cover with plastic wrap pressed down onto the surface with a couple holes punched in it to vent the steam, like you would for a curd. Place in refrigerator and use once cooled.

To Fill the Cupcakes:

Use a small knife with a sharpish, thin blade and cut cones out of the middles of the cupcakes. Fill with the caramel, then trim the cones so that only a lid remains and replace. Dispose of the inner cones however you wish.

Then, Make the Ganache:

Combine the cream and sugar in a saucepan and barely bring to a boil. Immediately pour it over the chocolate and whisk until completely smooth.

Stir in the butter. If you do this right before you want to frost the cupcakes, you can dip the tops of the cupcakes in. If it sets up a little bit, you can still spread it with a knife, or pipe it.

Once the cupcakes are frosted with ganache, press a couple cashews into the top of each cupcake and sprinkle with coarse salt.