12 basic chocolate or vanilla cupcakes, baked

1 buttercream recipe

1 fleur de sel caramel recipe

Using an apple corer, make a small well in the middle of each cupcake without piercing the bottom, removing the equivalent of 10 ml (2 teaspoons) of cake.

Using a pastry bag fitted with a fluted or plain tip, frost the cupcakes with buttercream all around the cavity.

Fill each cavity with caramel up to the edge of the buttercream.

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