Detroit -

There's bit of genius behind mini-cupcakes. They allow you a perfect bite-size portion of an indulgent treat.  Meijer Healthy Living Advisor, Tina Miller shares Chef Jenn's Salted Caramel and Chocolate Cupcake.

Makes 2 dozen
Ingredients:
6 Tbsp. Meijer unsalted butter at room temperature
3/4 cup Meijer dark brown sugar, firmly packed
1/4 cup Meijer granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
3/4 cup red wine
1 tsp. McCormick pure vanilla extract
1 cup plus 1 Tbsp. all-purpose flour
1/2 cup Dutch cocoa powder
1/8 tsp. baking soda
1/2 tsp. Meijer baking powder
1 /4 tsp. salt
1 cup Sanders Caramel topping
1 cup Meijer chocolate frosting
1 Tbsp. course ground sea salt

Directions:

1.  Preheat oven to 325 degrees
2.  In a medium mixing bowl, cream together the butter and sugars; add eggs, red wine and vanilla and beat until well combined.
3.  Sift together flour, cocoa powder, baking soda, baking powder and ¼ tsp. salt.  Whisk into butter mixture until well combined. 
4.  Fill the 24 mini cupcake pan cups 3/4 full.  Bake for 15-17 minutes.
5.  While cupcakes bake, in a small mixing bowl combine 3/4 cup caramel with 1/2 Tbsp. coarse salt.  Place into a pastry bag with any tip (leaf shape works best). 
6.  In another small mixing bowl, mix frosting 1/4 cup caramel and 1/2 Tbsp. coarse salt.  Fill a second pastry bag with frosting.
7.  Once cupcakes are baked, use the pastry bag with the caramel to poke a hole in the top and fill the inside of cupcake with a squeeze of caramel.  Top with frosting.  Garnish with a light dusting of coarse salt if desired.
8.  Enjoy!

Recipe source: Chef Jennifer, Meijer culinary team