Salted Caramel-Chocolate-Bourbon Cupcakes
- Servings: 32 cupcakes
One delightful trend we've seen in desserts is the combination of sweet with salty. These rich chocolate cupcakes topped with caramel and sea salt take that trend and this dessert to over-the-top terrific. If you do not like the flavor of bourbon, try substituting rum. Since these cupcakes appear to have a bold attitude, choose Reynolds® StayBrite® Baking Cups with colors and patterns that match that theme.
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- 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)
- Reynolds® StayBrite® Baking Cups
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 Reynolds® StayBrite® Baking 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 combined.
Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
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.
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 cook and stir 6 ounces bittersweet chocolate and 2 tablespoons butter over low heat until melted. Cool for 5 minutes. Stir in 1/2 cup sour cream. Gradually add 2 1/2cups powdered sugar, beating with an electric mixer on medium speed until combined.
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 flour de sel. Heat until melted, stirring constantly.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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