Preheat oven to 350°.

Beat butter and cream cheese at medium speed with an electric mixer until creamy.

Beat in sugar until light and fluffy.

Add eggs, 1 at a time, beating until blended after each addition.

Stir in vanilla and Bakery Emulsion.

Combine flour and next 3 ingredients.

Gradually add to butter mixture alternately with sour cream, beating until blended.

Spoon batter by rounded tablespoonfuls into paper lined mini muffin tins.

Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean.

Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

Microwave 8 oz. chopped semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk until smooth.

Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes).

Prepare Buttercream by combining 1 stick softened butter, Confectioner’s sugar, 3 Tbsp. milk, 1/4 tsp. kosher salt.

Melt 15 caramels with 1 Tbsp. milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals.

Fold caramel mixture into buttercream, creating swirls.

Pipe or spread Salted Caramel Buttercream onto cupcakes. Garnish with sea salt flakes and caramels, cut into quarters.