Salted Caramel-Chocolate-Bourbon Cupcakes

by Cindy

 Everyone seems to love cupcakes these days, so I thought I would make a delectable cupcake.  This decadent cupcake goes right along with this week's Kentucky Derby theme.  I've never been to the Kentucky Derby but I've enjoyed  hearing and seeing pictures about the Derby from Sarah and Christy.  We've shopped for hats and looked for new dresses, but they get to have the fun of attending. 

As you know, I love chocolate and this cupcake is a mixture of several flavors. I can say that it's not difficult but it is time consuming to get such a beautiful and tasty cupcake, and well worth the effort.  If you're worried about the bourbon, the flavor just blends in and I didn't even taste it.  Water would be an acceptable substitute.  Enjoy the weekend and the Derby.

Salted Caramel Chocolate Bourbon Cupcakes

1 cup butter

3 eggs

2 cups all-purpose flour

1 t baking soda

1/2 t salt

1 1/2 cups water

1/3 cup bourbon

3 oz unsweetened chocolate, chopped

2 oz bittersweet chocolate, chopped

2 cups sugar

1 1/2 t vanilla

1 recipe Fudge Frosting

1 recipe Salted Caramel

1.  Allow butter and eggs to stand at room temperature for 30 minutes.  Line thirty-two to thirty-four 2 1/2-inch muffin cups with paper bake cups.  In a medium bowl stir together flour, baking soda, and the 1/2 t salt.  In a 2 cup glass measuring cup combine the water and bourbon.  Set aside.

2. In a small microwave-safe bowl microwave unsweetened chocolate and bittersweet chocolate, uncovered, on 100% power for 1 minute; stir.  Microwave, uncovered, for 30 seconds more; stir until chocolate is smooth.  Cool slightly.



3.  Preheat oven to 325 degrees F.  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.  Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla.  Alternately add flour mixture and bourbon mixture to chocolate mixture, beating on low speed after each addition just until combined.





4.  Spoon batter into prepared muffin cups, filling each about 3/4 full.   Use the back of a spoon to smooth out batter in cups.

5.  Bake about 18 -20 minutes or until a wooden toothpick inserted in centers comes out clean.  Tops of cupcakes may sink slightly, but this will provide a nest for the Salted Caramel filling.  (If desired, scoop out some of each cupcake top with a spoon to make more of an indentation for the filling.)  (I didn't need to scoop any cake out.)  Cool the cupcakes in muffin cups on wire racks for 5 minutes.  Remove cupcakes from muffin cups.  Cool completely on wire racks.

6.  Place Fudge Frosting in a pastry bag fitted with a star tip; pipe a border around edge of each cupcake.  Spoon about 1 teaspoon of the Salted Caramel into the center of each cupcake.  Sprinkle the caramel lightly with sea salt.  Makes 32 to 34 cupcakes.

Fudge Frosting

In a large saucepan melt 6 oz bittersweet chocolate, chopped, and 2 T butter over low heat, stirring frequently. (I melted in the microwave and did it in short increments, stirring frequently.) Cool for 5 minutes.  Stir in 1/2 cup sour cream.  Gradually add 2 1/2 cups powdered sugar, beating with an electric mixer on medium speed until combined.  Makes 2 1/4 cups.

Salted Caramel

In a small saucepan combine 2 T whipping cream and 1 T bourbon.  Heat over medium-low heat until steaming but not boiling.  Stir in 24 unwrapped vanilla caramels and 1/4 t sea salt.  Heat until melted, stirring constantly.  Makes about 1/2 cup.

recipe adapted from Better Homes and Gardens Special Interest Publication 2012

Cupcakes