Rich Chocolate Caramel Cupcake

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2 3/4 cups all-purpose flour

11/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup unsweetened cocoa powder

3/4 cup hot water

2 1/4 cups sugar

9 ounces unsalted butter, softened

4 large eggs

3/4 cup buttermilk

2 tablespoons vegetable oil

1 tablespoon vanilla extract

Caramel Cream Center, recipe follows

Ganache, recipe follows

Prepared blue rock sugar, for garnish

6 ounces egg whites, from about 5 whole eggs

1/3 cup sugar

12 ounces to 1 pound unsalted butter, softened and cut into small pieces

1/2 teaspoon vanilla extract

1 batch Agave Caramel Sauce, recipe follows

1/2 cup water

1 ounce sugar (2 tablespoons)

1 1/2 teaspoons light agave nectar

5 ounces cream

2 tablespoons unsalted butter, softened

1/4 teaspoon vanilla extract

3 cups heavy cream

24 ounces bittersweet chocolate chips (recommended: Ghirardelli 60% cocoa bittersweet chocolate chips)

Ice bath, in shallow bowl

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