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Category: Cupcakes
Yield/Servings:32 servings
Prep Time: 50 Cook Time: 18 Total Time: 0
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)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, 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 salt. In a 2-cup glass measuring cup combine the water and bourbon. Set aside.
In a small microwave-safe bowl microwave unsweetened chocolate and bittersweet chocolate, uncovered, on 100 percent power (high) for 1 minute; stir. Microwave, uncovered, for 30 seconds more; stir until smooth. Cool slightly.
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...
see full recipe at: bhg.com
Recipe Source: bhg.com
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Salted Caramel-Chocolate-Bourbon Cupcakes
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Rich chocolate cupcakes topped with caramel and sea salt are over-the-top terrific. If you do not like the flavor of bourbon, feel free to substitute rum.
Category: Cupcakes
Yield/Servings:
Prep Time: 50 Cook Time: 18 Total Time: 0
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)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, 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 salt. In a 2-cup glass measuring cup combine the water and bourbon. Set aside.
In a small microwave-safe bowl microwave unsweetened chocolate and bittersweet chocolate, uncovered, on 100 percent power (high) for 1 minute; stir. Microwave, uncovered, for 30 seconds more; stir until smooth. Cool slightly.
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...
see full recipe at: bhg.com
Recipe Source: bhg.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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