Bourbon Salted Caramel Chocolate Cupcakes

Bourbon Salted Caramel Chocolate Cupcakes

100%

Servings

32

Prep

45 min

Cook

20 min

This cupcake recipe was taken from BHG.com and modified slightly to add just a bit better bourbon flavor. This recipe is time consuming but it is so worth this. These cupcakes are simply awesome.

Cupcake

all-purpose flour 2 cups
sugar 2 cups
unsweetened chocolate, chopped 3 oz
bittersweet chocolate 2 oz
egg 3
unsalted butter 2 sticks
water 1 1/3 cup
bourbon 1/2 cup
vanilla extract 1 1/2 tsp
baking powder 1 tsp
baking soda 1 tsp
salt 1/2 tsp

Directions:

  1. Preheat oven to 325°
  2. line thirty-two to thirty-four 2-1/2-inch muffin cups with paper bake cups.
  3. In a medium bowl stir together flour, baking soda, and salt.
  4. In a 2-cup glass measuring cup combine the water and bourbon. Set aside.
  5. In a small microwave-safe bowl, microwave unsweetened chocolate and bittersweet chocolate, uncovered until melted and smooth, 30 seconds at a time. Cool slightly.
  6. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined and scraping sides of bowl occasionally.
  7. Add eggs, one at a time, beating well after each addition.
  8. Beat in melted chocolate and vanilla.
  9. Add flour mixture and bourbon mixture to chocolate mixture, beating on low speed after each addition just until combined.
  10. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  11. Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean (tops of cupcakes may sink slightly).
  12. Cool the cupcakes in muffin cups on wire racks for 5 minutes.
  13. Remove cupcakes from muffin cups. Cool completely on wire racks.
  14. Place Fudge Frosting in a pastry bag fitted with a star tip; pipe a border around edges of cupcakes.
  15. Spoon about 1 teaspoon Salted Caramel into center of each cupcake.
  16. Sprinkle caramel lightly with sea salt.

Makes 32 to 34 (2-1/2-inch) cupcakes.

Fudge Frosting

bittersweet chocolate 6oz
powdered sugar 2 1/2 cup
unsalted butter 2 tbsp
sour cream 1/2 cup

Directions:

  1. In a large saucepan cook and stir chocolate and butter over low heat until melted. Cool for 5 minutes.
  2. Stir in sour cream.
  3. Gradually add powdered sugar, beating with an electric mixer on medium speed until combined.

Salted Caramel

vanilla caramels 30
whipping cream 2 tbsp
bourbon 1 tbsp
sea salt 1/4 tsp

Directions:

  1. In a small saucepan combine whipping cream and bourbon. Heat over medium-low heat until steaming but not boiling.
  2. Stir in caramels and sea salt. Heat until melted, stirring constantly.

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