Salted Caramel Cupcakes with Chocolate Bourbon Buttercream

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Some fancy cupcakes for everyone to enjoy.

Salted Caramel Cupcakes with Chocolate Bourbon Buttercream

12 cupcakes

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

 

8 oz. unsweetened chocolate, chopped

6 cups confectioners’ sugar

16 Tbsp. (2 sticks) unsalted butter

6 Tbsp. milk, plus more, if needed

2 tsp. vanilla extract

1/4 tsp. salt

2 tsp. good-quality bourbon whiskey

 

 

1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water

Directions:

Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside. Cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Divide batter evenly among lined cups, filling each about halfway full.  Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

 

Melt the chocolate and cool to room temperature. Combine the confectioners’ sugar, butter, milk, vanilla and salt, and beat until combined, about 1 minute. Beat for 2 minutes. Add the chocolate and bourbon, and beat until combined. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.

 

Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill your sink partially full of ice water. Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves.  Increase heat and bring syrup to a boil.  Lower heat slightly and swirl the pan once or twice so the syrup colors evenly; do not stir.  When caramel is a deep amber color, plunge the base of pan into iced water for about 2 seconds to stop further cooking. Dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle.  Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 12 times. Remove from paper and adorn cupcakes.

 

Recipe by The Comfort of Cooking

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