when burning stuff tastes good

In desserts, there is a flavor that evokes a feeling of comfort to me. The taste of burnt sugar. I have a deep love for toasted marshmallows,there is something so delicious about that toasty sugary treat. I think it's the reason I find Creme Brulee so endearing. But honestly, I am not really turned on much by puddings...which Creme Brulee kind of is. So, this is my way of having my cake and eating it too!
The cake is dense and the flavor is is reminiscent of the custard. What seals the deal, is the combination of burnt butter in the frosting and the burnt sugar on top. I sprinkled the top off the frosting with a bit of brown sugar and then "torched" it.
CRÈME BRULEE CUPCAKES

½ cup butter, softened
1 cups sugar
½ cup prepared caramel
3 eggs
2 teaspoons vanilla
½ cup sour cream
1 cup milk
3 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder

Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar and caramel together until light. Add the vanilla and eggs one at a time and mix well. Beat in the sour cream. Sift the dry ingredients directly into the bowl and mix well on a low-medium speed slowly adding the milk. In each muffin cup, spoon the batter into muffin tins lined with paper. Bake for 18 minutes. Cool on a rack. Frost with Penuche Frosting.

PENUCHE FROSTING

1 cup butter
2 cups brown sugar
½ cup cream
5 cups powdered sugar
2 tablespoons vanilla

Melt butter, sugar and cream together and cook for 5 minutes over medium high heat. Cool to room temperature and then beat, cup by cup, the powdered sugar into the caramel. Add vanilla ½ way through. Continue beating until light and fluffy.