Salted Caramel-Chocolate-Bourbon Cupcakes


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.

Prep Time:
50 mins
Stand Time:
30 mins
Bake Time:
18 mins
Cool Time:
45 mins
Total Time:
50 mins
32 to 34 (2-1/2 inch) cupcakes


  • 1 cup butter

  • 3 eggs

  • 2 cup all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cup water

  • cup bourbon

  • 3 ounce unsweetened chocolate, chopped

  • 2 ounce bittersweet chocolate, chopped

  • 2 cup sugar

  • 1 ½ teaspoon vanilla

  • 1 recipe Fudge Frosting

  • 1 recipe Salted Caramel

  • Sea salt (such as fleur de sel)

Fudge Frosting

  • 6 ounce chopped bittersweet chocolate

  • 2 tablespoon butter

  • ½ cup sour cream

  • 2 ½ cup powdered sugar

Salted Caramel

  • 2 tablespoon whipping cream

  • 1 tablespoon bourbon

  • 24 unwrapped vanilla caramels

  • ¼ teaspoon sea salt, such as fleur de sel


  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

  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.

Salted Caramel

  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.

    Salted Caramel-Chocolate-Bourbon Cupcakes
    Scott Little

Nutrition Facts (per serving)

266 Calories
12g Fat
37g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 266
% Daily Value *
Total Fat 12g 15%
Saturated Fat 8g 40%
Cholesterol 40mg 13%
Sodium 212mg 9%
Total Carbohydrate 37g 13%
Total Sugars 28g
Protein 2g
Calcium 40.4mg 3%
Iron 1.3mg 7%
Potassium 71mg 2%
Folate, total 16.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles