SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Salted Caramel-Chocolate-Bourbon Cupcakes

Makes: 32 to 34 servings
Serving size: 1 cupcake Yield: 32 to 34 (2-1/2 inch) cupcakes
Prep 50 mins Stand 30 mins Bake 325°F 18 mins Cool 45 mins
Salted Caramel-Chocolate-Bourbon Cupcakes
Ingredients
  • 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)
Directions

1. 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.

2. 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.

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 three-fourths full. Use the back of a spoon to smooth out batter in cups.

5. 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 cups. Cool completely on wire racks.

6. 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

Yield: 2 1/4 cups
Start to Finish 15 mins
Ingredients
  • 6  ounces  chopped bittersweet chocolate
  • 2  tablespoons  butter
  • 1/2  cup  sour cream
  • 2 1/2  cups  powdered sugar
Directions

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

Nutrition Facts (Salted Caramel-Chocolate-Bourbon Cupcakes)
  • Servings Per Recipe 32,
  • cal. (kcal) 266,
  • Fat, total (g) 12,
  • chol. (mg) 40,
  • sat. fat (g) 8,
  • carb. (g) 37,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 28,
  • pro. (g) 2,
  • vit. A (IU) 243,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 212,
  • Potassium (mg) 71,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Salted Caramel

Yield: about 1/2 cup
Start to Finish 15 mins
Ingredients
  • 2  tablespoons  whipping cream
  • 1  tablespoon  bourbon
  • 24  unwrapped vanilla caramels
  • 1/4  teaspoon  sea salt, such as fleur de sel
Directions

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

Nutrition Facts (Salted Caramel-Chocolate-Bourbon Cupcakes)
  • Servings Per Recipe 32,
  • cal. (kcal) 266,
  • Fat, total (g) 12,
  • chol. (mg) 40,
  • sat. fat (g) 8,
  • carb. (g) 37,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 28,
  • pro. (g) 2,
  • vit. A (IU) 243,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 212,
  • Potassium (mg) 71,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe