bourbon chocolate cupcakes!

y'all.  these cupcakes are fabulous.  & so southern.  so grab some bourbon, use awesome words like "y'all", & make these.

bourbon chocolate cupcakes

with a bourbon brown sugar glaze

& bourbon vanilla frosting.

inspiration & compilation: amy!

original recipes:  myrecipes & myrecipes & myrecipes

cupcakes:

1 c butter, room temp

1/4 c cocoa powder

1 c water

1/2 c buttermilk

1/4 c bourbon

2 eggs

1 tsp baking soda

1 tsp vanilla extract

2 c sugar

2 c flour

1 tsp salt

1.  get about 2 1/2 dozen cupcakes worth of tins ready for baking with paper liners.

2. in a small saucepan over low heat, cook butter, cocoa, & water.  stir constantly until butter melts & mix is smooth.

3.  in your stand mixer, beat buttermilk, bourbon, eggs, & soda.  with mixer on low speed, add butter mixture.  beat until blended.  in a separate bowl, whisk together sugar, flour, & salt.  with mixer still on low, add the dry to the stand mixer.  once just combined, increase speed to medium & beat for 30 seconds.  {my favorite cupcake tip.  you're welcome!}

4. use a 1/4 c measuring cup to portion out your cupcakes into your paper liners.  {my second favorite cupcake tip.  you're welcome again!}  bake at 350 for about 20 to 25 minutes or until they pass the cupcake test - press your finger onto the top of the cupcake.  if it springs back, it is done!  if your fingerprint stays in the cupcake, keep going.  {& my third favorite cupcake tip.  you're super welcome!}

bourbon brown sugar glaze:

1/4 c butter

1/4 c sugar

1/4 c brown sugar

1 tsp vanilla

1/3 c bourbon

1.  melt butter in a small skillet over medium-high heat.  stir in sugars & vanilla.  cook, stirring a lot, until sugars dissolve, about a minute.

2. remove the skillet from heat & slowly stir in bourbon.  return to the stove, this time on low, & continue cooking for another minute or two, constantly stirring.  don't let it burn.  or catch on fire :)

3.  using a pastry brush, brush some glaze atop each cupcake.  & then do it again a second time.

bourbon vanilla butter cream:

1 c butter, room temp

1/3 c bourbon

1/3 c milk or half & half or cream 

{you know, whatever you have in your fridge.  

also, i cannot promise i used anything close to 1/3 c.  

sorry.  i don't measure with frosting.

i just pour.}

1 T vanilla

32-ish oz powdered sugar

1. in stand mixer, beat butter on medium speed until creamy, a minute or two.  with mixer on low speed, add bourbon & some milk product & vanilla.  beat until as combined as it goes.  it will probably look curdled.  that's just fine.

2.  with mixer on low speed, slowly add the powdered sugar.  when it looks to be the right consistency, beat on medium speed for four minutes.  perfection!  {& favorite cupcake tip #4 - "right consistency" is when you dip your finger in the frosting & hold it straight up & it does the perfect dairy queen curl.  not too stiff but not too runny.  too stiff - add more milk.  too runny - add more powdered sugar.  you're super super welcome.}

3.  oh!  you should definitely glaze your cupcakes before making the frosting.  that way, if you have any glaze left, you might as well add it to the frosting.  delicious.

bourbon chocolate cupcakes.  i heart the south.

love love,

kjp.