Chocolate Bourbon Cupcakes with Salted Caramel Frosting

I'm a stress baker. This quarter at school is killing me and my personal life has not been going great.

After a 4 AM shift at work, a 3-hour dentist visit, and an intense/frustrating heart-to-heart with my roomie/best friend, I couldn't wait for Boyfriend to come home. Unfortunately he's a busy man and he wouldn't be home until 9:30. To fill the void that he left while he was at work and school, I decided to make bourbon-infused cupcakes since he's a huge bourbon fan.

Interestingly enough, the recipe I got from allisoneats* was a play on the Smitten Kitchen's chocolate stout cupcakes which I've made many times before! I tweaked it a bit, of course, but it worked out beautifully!

*If you like a denser cupcake, like I do, use my recipe. If you prefer a fluffier, lighter cake, follow Alison's recipe!

Chocolate Bourbon Cupcakes with Salted Caramel Frosting

Make caramel sauce FIRST (recipe below) and allow it to cool in the refrigerator for one hour, or at room temperature for four hours. You can also make it a day in advance.

For The Caramel Sauce (using Ina Garten’s Caramel Sauce recipe):

Ingredients:

• 1 1/2 cups granulated sugar
• 1/3 cup water
• 1 1/4 cups heavy cream, warm (Believe it or not, one of the biggest mistakes people make in the art of caramel sauce is adding cold cream to hot sugar-- it's dangerous and it can affect the chemistry of the recipe. You can heat it in the microwave or over the stove.)
• 1 1/2 teaspoon pure vanilla extract

Directions:

1. Mix the water and granulated sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. DO NOT STIR. 
2. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350°F on a candy thermometer), about 5 to 7 minutes. Again, DO NOT STIR. Stirring causes crystals to form and your caramel will come out grainy. (The first time I tried caramel, I made 9 attempts before I realized this. Be careful – the mixture is extremely hot! )
3. Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly.
4. Turn off the heat. Stand back to avoid splattering and slowly add the cream and ½ tsp of vanilla. The cream will bubble violently and the caramel will solidify.
5. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. 
6. Allow to cool at room temperature for four hour or in the fridge for one hour. It will thicken as it sits.

For The Cupcakes:

Ingredients:

1 cup bourbon

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder (preferably Dutch-process)

2 cups all purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs

1 cup cream cheese, softened

2 tablespoons milk

coarsely chopped semisweet chocolate

Directions:

1. Preheat oven to 350°F. Line two muffin pans with paper liners.
2. Bring the bourbon and butter to a simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. 
4. Using electric mixer, beat eggs and sour cream in another large bowl to blend. 
5. Add bourbon-chocolate mixture to egg mixture and beat just to combine. 
6. Add flour mixture to the wet mixture and beat briefly on slow speed. 
7. Using rubber spatula, fold batter until completely combined.
8. Fill cupcake liners ¾ full and bake 20-30 minutes, until toothpick inserted into the center comes out clean.

For The Frosting:

Ingredients:

• 1 cup butter (2 sticks-softened)
• 3-4 cups confectioners sugar
• 1/4 cup caramel sauce (using recipe above!)
• coarsely chopped chocolate
• Coarse sea salt

Directions:

1. In a mixing bowl, cream the butter. Beat in the confectioners sugar and 1 tsp vanilla.
2. Mix in the caramel sauce. (If too thin, add more sugar or a little flour to keep it from getting too sweet.)
3. Pipe onto cooled cupcakes and use remaining caramel to drizzle on top.
4. Sprinkle lightly with chopped chocolate and sea salt.

Chocolate Fudge Frosting

I've made so many types of frostings that I generally don't even measure things out any more-- I just add stuff until it tastes good. But I've gotten so many compliments on my chocolate frosting that I decided to finally measure stuff out and put out a recipe for it.

Enjoy!


Ingredients:

• 1 cup room temperature butter
• 2½ cups powdered sugar (or more if you need to thicken it up)
• 1 teaspoon vanilla extract
• 6 ounces semisweet chocolate chips (about a half a bag)

Directions:

1. Melt chocolate chips in the microwave in a microwave safe bowl until they are completely melted. Set aside to cool.
2. Whip butter using a hand mixer or a stand mixer and gradually add powdered sugar.
3. Add vanilla.
4. Once chips have cooled until they are warm, but not room temperature, use a rubber spatula to slowly fold them into the butter/sugar mixture. Pipe onto cupcakes immediately or allow to chill if it's still a little melty.

Mint Bailey's Chocolate Chip Cupcakes

Maybe you don't know this about me, but I'm a stress baker.

When I've had a long day, nothing calms me down as much as the methodical rhythm of baking cupcakes. I know the measurements. I know the steps. I don't have to think about much at all.

These cupcakes were born from getting passed up for a promotion for the third time. So, obviously, they had to involve alcohol! =]


(Adapted from Baking Bites)

Yields 16 cupcakes


Ingredients:

• 1 1/3 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup Chocolate Mint Bailey’s Irish Cream (or regular Bailey’s + 1/2 tsp peppermint extract)
• 1/4 cup milk
• 2/3 cup mini chocolate chips

Directions:

1. Preheat oven to 350F. Line baking pan with cupcake liners.
2. In a small bowl, whisk together flour, baking powder, baking soda and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. 
4. Mix in half of the flour mixture, followed by the irish cream and milk, then mix in the remaining flour mixture. 
5. Stir in chocolate chips.
6. Distribute batter evenly into prepared muffin pan.
7. Bake for 18-21 minutes
8. Allow to cool completely before frosting

Mint Buttercream Icing

• 4 tbsp butter, softened
• 2 cups confectioners’ sugar
• 2 tbsp irish cream
• 1 tsp peppermint extract

Mix all ingredients in a small bowl until smooth. Add food dye, if desired. Pipe onto cooled cupcakes.


I also added some chocolate drizzle to these by microwaving some chocolate chips in a ziplock bag. I cut a tiny hole in the corner and drizzled it over the cakes.

Guinness Chocolate Cupcakes with Bailey's Buttercream Frosting

I think I've made these cupcakes more than I've made any other ones. To say they are my favorite would be a complete understatement.

The first time I made them, it was for Candice's 21st birthday, appropriately on St. Patty's Day (Pictured above!). I knew I had found something wonderful.

Guinness always brings me back to my summer in San Francisco, where I spent my evenings searching for the perfect pint in the city. 

Guinness is a phenomenal beer, and paired with chocolate, it is absolute bliss. The bitter chocolaty-stout flavor of the cupcakes is offset by the sweet, creaminess of the Bailey's buttercream.

There really isn't much else to say about these cupcakes. I think they do a pretty damn good job of speaking for themselves.

(Adapted from Smitten Kitchen)

Guinness Chocolate Cupcakes with Bailey's Buttercream Frosting




Ingredients:


Cupcakes

• 1 cup stout (Guinness)
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Bailey's Buttercream Frosting 

• 3 to 4 cups confections sugar
• 1 stick unsalted butter, at room temperature
• 3 to 4 tablespoons Bailey's (I usually end up adding more to really get the flavor!)

Directions:

1. Preheat oven to 350°F. 
2. Line 24 cupcake cups with liners. 
3. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
4. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. 
5. Add stout-chocolate mixture to egg mixture and beat just to combine. 
6. Add flour mixture and beat briefly on slow speed. 
7. Using rubber spatula, fold batter until completely combined. 
8. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. 
9. Bake for about 27 minutes, or until tester inserted in the center of each cake comes out clean.

Frosting:

1. Whip the butter in the bowl of an electric mixer, or with a hand mixer. It should be light and fluffy. 
2. Slowly add the powdered sugar, a few tablespoons at a time.
3. When the frosting looks thick enough to spread, drizzle in the Bailey's and whip it until combined. If this has made the frosting too thin, beat in another spoonful or two of powdered sugar.
4. Ice and decorate the cupcakes.
5. Eat.
6. Die happy.

Cocoa-port Cupcakes with Port Wine Reduction and Cocoaport Frosting

(Adapted from Food Network)

By now you should know all about my love of cooking and baking with alcohol. However, I'm not a huge fan of wine. BUT...this is still one of my favorite cupcake recipes.


Try them and you'll see why.

Ingredients:

1 cup buttermilk (Or 1 cup milk with 2 tbsp white vinegar)

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 eggs

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup port wine, heated

Port Wine Reduction:

1 3/4 cups port wine

1/3 cup sugar

1/8 teaspoon salt

Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid

Cocoaport Frosting:

1 cup unsalted butter (2 sticks or 1/2 pound), softened

3 1/2 cups confectioners (powdered) sugar

1/2 cup cocoa powder

1/2 teaspoon table salt

2 teaspoons vanilla extract

4 tablespoons milk or heavy cream

2 tablespoons port wine

Directions:

Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.

Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.

Allow the cupcakes to fully cool. Drizzle with 1 teaspoon Port Wine Reduction onto each cupcake. Combine frosting ingredients until smooth. Pipe frosting onto cupcakes.

Dark Chocolate Cupcakes with Peppermint Glaze

 (Adapted from Ghiradelli)

I really love glazed cupcakes, probably because I'm not a huge frosting person. And who the heck doesn't love chocolate? Mmmm....

Dark Chocolate Cupcakes with Peppermint Glaze

Cupcakes:

1/4 cup(s) Unsweetened Cocoa

1 1/8 cup(s) all-purpose flour

1 1/4 teaspoon(s) baking soda

1/4 teaspoon(s) salt

1 large egg

1/2 cup(s) firmly packed light brown sugar

1/2 cup(s) granulated white sugar

5/8 cup(s) whole milk

1/3 cup(s) strong brewed coffee or espresso

1/2 cup(s) (or 1 stick) unsalted butter

Glaze:

5 tbsp butter, softened

2 cups confectioners’ sugar

1-2 tbs milk

1 tbsp cocoa powder

1 tsp peppermint extract

Food coloring if desired (I used red)

Directions:

Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.

Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.

For glaze, mix all ingredients in a small bowl until smooth. Put it in the microwave for 30 seconds to 1 minute, or until melted and smooth. Dip cupcakes into glaze and swirl to coat evenly. Allow to dry.

Bailey's Chocolate Cupcakes with Peppermint Glaze

(Adapted from Baking Bites)

Bailey’s Chocolate Cupcakes with Peppermint Glaze

Ingredients: 

1 1/3 cups all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

2 tablespoons cocoa powder

1/4 tsp salt

1/3 cup butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla extract

3/4 cup Bailey’s Irish Cream

1/4 cup milk

Preheat oven to 350F. Line baking tin of your choice – mini muffin pan or regular cupcake pan – with paper liners.

In a small bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the irish cream and milk, then mix in the remaining flour mixture. Stir in chocolate chips.

Distribute batter evenly into prepared muffn cups (each will be roughly 2/3 or 3/4 full).

Bake regular-sized cupcakes for 18-21 minutes.

Bake mini cupcakes for 10-12 minutes.

A tester inserted into the center will come out clean when the cupcakes are done. Tops should be domed and very lightly browned.

Cool on a wire rack before frosting.

Peppermint Glaze

4 tbsp butter, softened

2 cups confectioners’ sugar

1 tbsp cocoa powder

2 tbsp Baileys irish cream

1 tsp peppermint extract

Food coloring if desired (I used red)

Mix all ingredients in a small bowl until smooth. Put it in the microwave for 30 seconds to 1 minute, or until melted and smooth. Dip cupcakes into glaze and swirl to coat evenly. Allow to dry.

(I also melted some Hershey's kisses in a small Ziplock bag, cut a tiny corner off, and piped designs on mine!)

Red Velvet Cupcakes with Buttercream Frosting

Here's a killer red velvet recipe I got from my best friend, Amanda. She sent this to me a couple years ago, and it's been my go-to red velvet recipe ever since. I especially love that she gave me a recipe for frosting that stays "high and mighty."


Ingredients:

2 1/2 cup flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp salt
2 sticks of butter, softened
2 cups of sugar
4 eggs
1 cup sour cream
1/2 cup of milk
1 bottle of red food coloring
2 tsp. vanilla

Directions:

1. Preheat oven to 350F.
2. Sift flour, cocoa powder, baking soda and salt, set aside
3. Beat butter and granulated sugar in large bowl with electric mixer on medium speed for 5 minutes until light and fluffy-tastic.
4. Beat in eggs, 1 at a time.
5. Mix in sour cream, milk, red dye, vanilla.
6. Gradually beat in flour mix on low speed until just blended. DO NOT OVERBEAT.
7. Pour batter into prepared cupcake pans with cupcake liners/cups
8. Bake 10-15 minutes (check after 10 minutes with toothpick)


I learned after the last two times of using the cream cheese frosting recipe i usually use, that its a bit runny so I discovered a nice thick buttercream that tastes well with the red velvet, also I like it thick so i can use a piping bag and decorating tip (#1M) and the icing doesn't shrink, it stays high and mighty. But I suggest if you do want to end up making a cream cheese icing, to add more sugar than it calls for to thicken it.


Buttercream Frosting for Cupcakes

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. clear vanilla flavoring
4 cups (1 lb.) sifted confectioners’ sugar
2 Tbsp. milk
(A couple drops of peppermint extract is pretty delicious, too!)

Using mixer, cream butter and shortening and then add vanilla. Add sugar gradually. Once mixed, add milk and beat on high until fluffy.

Blue Velvet Cupcakes with Cream Cheese Frosting

(Adapted from Paula Deen)

Red velvet cupcakes are a classic, but somehow blue makes them taste just a tad better. By the way, the night I made these was also the night I drunkenly taught Boyfriend how to pipe frosting. It did not go very well...

Enjoy!

Ingredients

Cake:

• 2 cups sugar
• 1/2 pound (2 sticks) butter, at room temperature
• 2 eggs
• 1 tablespoon cocoa powder
• 2 ounces blue food coloring
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk (You can also use regular milk with 2 tablespoons of white vinegar!)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 
  

Frosting:

• 1 (8-ounce) package cream cheese
• 1 stick butter, softened
• 1 (1-pound) box confectioners' sugar
• 
  

Cake:

Directions

Preheat oven to 350 degrees F. Line pans for 24 cupcakes.

In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.

Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Frosting:

Blend cream cheese and butter together in a mixing bowl. Add sugar and blend until smooth. Pipe onto cupcakes!

Blue Moon Beer Cupcakes

I know, I know. Blue Moon is a "girl beer." 

And you know what? I will readily admit that I am one of those girls that loves it. How can I not? Squeeze an orange slice in it and it's pretty much an orgasm in a glass. Almost.

On a side note: Actually, to be honest, I'm not much of a glass person. I really enjoy drinking beer from the bottle. Boyfriend is a beer snob and totally gives me shit for this every time ("The flavor is totally different! You're not getting the full effect of the beer if it's not in a glass!"), but I feel like the bottle adds to the experience of drinking a cold, refreshing beer.

I know this is my first cupcake post, but believe me when I say I am pretty masterful with cupcakes. In fact, this website was originally going to be only cupcake recipes, but I decided against it since I love to cook everything. Also, the more I bake cupcakes, the more I eat cupcakes, and that's really not good for my ass or Boyfriend's gut, so I had to ease up on the baking a bit.

But tonight is a girl's night. And it's raining. And it's "that time of the month" again. And goddamnit, we're going to get a little tipsy and bake some beer cupcakes.

Well, maybe not TOO tipsy....

The last time I made these, I made them while visiting Candice in Santa Clara....and we were four beers past wasted by the time we got to the frosting part. And let's just say it wasn't pretty...

So....here goes take two!

Blue Moon Beer Cupcakes

(Adapted from Serendipity in the Kitchen)

Ingredients

Makes 12 Cupcakes

Cupcakes:

• 3/4 cups butter, at room temperature
• 1 1/2 cup sugar
• 2 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 eggs, at room temperature
• 1 tsp vanilla
• zest of 1 orange
• 1 1/4 cup Blue Moon
• 1/4 cup milk

Frosting:

• 8 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 5 cups powdered sugar
• 4 tablespoons freshly squeezed orange juice

Directions

Cupcakes:

1. Preheat oven to 375 degrees and line 24-cupcake pan with cupcake liners.
2. In a medium-sized bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, use an electric mixer to beat together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Beat in eggs, vanilla, and orange zest.
5. Beat in milk and beer.
6. Gradually add flour and continue to mix until smooth.
7. Fill the cupcake liners 2/3 full and bake for 16-18 minutes

Frosting:

1. Cream together butter and cream cheese.
2. Add orange juice.
3. Gradually add powdered sugar and mix until smooth.
4. Pipe onto cupcakes and garnish with orange zest,