You’ll be lucky if this filling actually makes it into your cake or on top of your cupcakes. The nuttiness from the browned butter and the salty sweetness of the caramel make this filling addictive and hard not to eat by the spoonful straight from the bowl.
- Place unsalted butter in a small saucepan over medium heat and melt the butter. Bring to a slow boil and allow butter to boil until milk solids in the butter start to turn brown. Remove from heat once you see brown flecks and set aside for the butter to cool.
- In a separate saucepan add sugar, water and lemon juice. Over high heat cook the sugar to a medium caramel color. Once medium caramel is reached remove from heat and slowly whisk in heavy cream, browned butter and salt. The caramel sugar will bubble up and steam when the cream is added, so be careful when you add the cream.
- In a medium bowl, place finely chopped chocolate and pour caramel sauce over the top of the chopped chocolate. Allow to sit 2 minutes then whisk together until smooth and all chocolate is melted.
- Place plastic wrap directly on the surface of chocolate filling and allow to cool at room temperature for at least 8 hours. Use as frosting or filling.