巧克力果实的金蛋糕，焦糖和椒盐脆饼

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

将切碎的巧克力放入耐热的中等碗中。在一个小锅中，用黄油，玉米糖浆和盐加热奶油，直到热但不沸腾。立即将混合物倒在巧克力上。静置5分钟，然后搅拌直至光滑。让糖霜冷却，偶尔搅拌，直到足够厚，以浸入和遮盖纸杯蛋糕，约30分钟。对于足够传播的糖霜牢固，让静置1小时。

Frost the cooled cupcakes, top with the crushed pretzels and caramel sauce and serve.