The title pretty much says it all. The picture of this cupcake in the magazine I found it in was absolutely saliva inducing (that doesn’t sound as sexy as I thought it would). I was going to scan it and show you guys, but then mine didn’t turn out as amazing looking as theirs, so just work with me here.
I got the recipe out of this amazing cupcake magazine I found at a Bristol Farms near by. I flipped through a few pages and pretty much had to buy it. If you’re interested in it, it is put out by the Better Homes and Garden magazine and it’s called, shockingly, “Cupcakes”. It starts with the basics like a chocolate cupcake and the different frostings to go with it but then later into the issue you come across outrageous stuff, like this cupcake here. It’s an amazing issue, I’ll definitely be making more from here.
Back to cupcakes…
If you’ve been paying attention thus far, you may have noticed I forget ingredients while baking, or straight up forget to buy them. I didn’t forget to put anything in this time (thank goodness) but I didn’t realize I needed sour cream (weird) for the frosting around the edge. I changed the recipe and just made a ganache and heard no complaints, although maybe it would have been even more amazing with the sour cream. We’ll never know…unless you bake it the right way and send me a message letting me know how it is! 🙂
Also on top, I made use of my Fleur de Sel salt that I ordered for those damn Vanilla Bean Caramels that NEVER work out for me. I figured that I should use the salt on something that actually turns out. I also ended up using that Caramel sauce on some of the cupcakes because I ran out of the other caramel that I made to go with it. I didn’t so much as run out as Torey and Yael were over and they kept eating it…
PLEASE NOTE THE SPOONS OF CARAMEL IN THEIR HANDS.
I almost just sat here and typed up the whole recipe and then luckily found that they uploaded it to their website, phew! Check out the recipe HERE.
Salted Caramel Bourbon Chocolate Cupcakes
- 1 cup butter
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups water
- 1/3 cup bourbon
- 3 ounces unsweetened chocolate, chopped
- 2 ounces bittersweet chocolate, chopped
- 2 cups sugar
- 1-1/2 teaspoons vanilla
- 1 recipe Fudge Frosting
- 1 recipe Salted Caramel
- Sea salt (such as fleur de sel)
1.Preheat oven to 325 degrees F. Line thirty-two to thirty-four muffin cups with paper liners. In a medium bowl stir together flour, baking soda, and salt. In a glass measuring cup combine the water and bourbon. Set aside.
2.In a small microwave-safe bowl microwave unsweetened chocolate and bittersweet chocolate, uncovered, for 1 minute; stir. Microwave for 30 seconds more; stir until smooth. Cool slightly.
3.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 three-fourths full. Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean (tops of cupcakes may sink slightly). Cool the cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin tin. Cool completely on wire racks.
5.Place Fudge Frosting in a pastry bag fitted with a star tip; pipe a border around edges of cupcakes. Spoon about 1 teaspoon Salted Caramel into center of each cupcake. Sprinkle caramel lightly with sea salt. Makes 32 to 34 (2-1/2-inch) cupcakes.
Fudge Frosting: In a large saucepan melt 6 ounces chopped bittersweet chocolate and 2 tablespoons butter over low heat, 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 tablespoons whipping cream and 1 tablespoon bourbon. Heat over medium-low heat until steaming, but not boiling. Stir in 24 unwrapped vanilla caramels and 1/4 teaspoon sea salt (such as fleur de sel). Heat until melted, stirring constantly. Makes about 1/2 cup.
I usually bring whatever I bake into the office, but I also brought some into the aquarium and they were devoured LITERALLY within 5 minutes. I came in to grab a parking pass, dropped off the cupcakes, came back in from my car and they were all gone. I’d call that a success. Also, what a coincidence, they were filming Top Chef: Just Desserts upstairs on the pier. I thought that was pretty nifty! Although I was a bit disappointed to watch their PA’s plating their final desserts for the camera. Thats the chefs job not some awkward large bearded man? Sorry. Totally ruined it for me. Not to mention they left a huge pile of trash behind next to the aquaium. I’m all for my desserts people but I’m also all for the environment.
Hope the rain this week didn’t freak you out! Enjoy the weekend 🙂