Salted Caramel Cupcakes
Ingredients
- For the cupcakes
- 2 cup Bourbon Smoked Sugar
- 2 1/4 cup all-purpose flour
- 1 cup unsweetened cocoa
- 2 tsp baking soda
- 2 tsp salt
- 1 cup unsalted butter
- 2 eggs
- 2 tsp Bourbon Vanilla Extract
- 2 cups cold coffee
- For the filling
- 20-30 caramels
- 2-3 TBS milk
- 2 TBS Bourbon Smoked Salt
- For the icing
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa
- 2 tsp Bourbon Vanilla Extract
- 3-5 TBS milk
- Bourbon Smoked Salt
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Details
Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Pre-heat oven to 350. Line 24 cupcake tins with liners. For the cupcakes, whisk the dry ingredients together in a medium sized bowl. In a separate large bowl, whisk together all of the wet ingredients. In three additions, add the dry ingredients into the wet. With an electric mixer, beat for 1-2 minutes. Bake at 350 for 20 minutes.
Step 2
In a large sauce pan, melt all of the caramels and milk. Add in Bourbon Smoked Salt. Set aside.
Step 3
For the icing, whip the softened butter and vanilla until it is fluffy. Gradually add in powdered sugar and cocoa. If the icing is too thick, gradually add milk.
Step 4
When the cupcakes are cool, cut a hole into the top of each cupcake and dollop a 1-1/2 tsp of the caramel filling. Top with icing and sprinkle with salt.
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