Chocolate Maple Bourbon Cupcakes with a Salted Caramel Bourbon Buttercream!
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • For the Cupcakes:
  • 1 and ⅓ cups AP flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup Dutch processed cocoa powder
  • ½ cup unsalted butter room temp
  • ¼ cup maple syrup
  • 2 eggs room temp
  • ½ cup sugar
  • ¼ brown sugar
  • ¼ cup buttermilk room temp
  • ¾ cup whole milk room temp
  • 2 tbsp. bourbon
  • 1 tsp. vanilla extract
  • 1 tsp. maple extract
  • 1 tsp. instant espresso
  • Bourbon Salted Caramel:
  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 1 tsp. sea salt
  • 1 tsp. vanilla extract
  • ¼ cup bourbon
  • 4 tbsp. unsalted butter
  • Caramel Swiss Meringue Buttercream:
  • 5 egg whites
  • 1½ cups granulated sugar
  • ½ tsp. salt
  • 4 sticks unsalted butter
  • ⅔ cup bourbon salted caramel
  • 1 tsp. vanilla extract
  • 2 tbsp. bourbon
  • Sugar Glass (optional):
  • Candy Thermometer
  • 1 cup granulated sugar
  • ½ cup water
Instructions
  1. For the Cupcakes:
  2. In a medium bowl combine the flower, salt, baking powder, baking soda, cocoa powder, espresso and set aside.
  3. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners and two liners in a second pan, and set aside.
  4. In a separate bowl, combine, the milk, buttermilk and vanilla extract, maple extract, bourbon and set aside.
  5. In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes.
  6. Slowly add the sugars and beat to combine, about five minutes. Scrape down side of bowl as needed.
  7. Add the maple syrup and combine until incorporated.
  8. Next add the eggs one at a time and beat until fully combined.
  9. Add one third of the dry ingredients and beat until just combined.
  10. Next add half of the liquid mixture and beat until combined.
  11. Add another third of the dry and beat to incorporate.
  12. Next pour in the rest of the liquid and beat until combined.
  13. Add the remaining dry ingredients and mix until just combined. Do not over mix.
  14. Fill each of liners three fourths full and bake for 16 to 18 minutes until toothpick inserted comes out with an only a few moist crumbs.
  15. Allow to cool in pan on wire rack. Remove from pan after 10 minutes to cool completely on rack.
  16. Bourbon Salted Caramel:
  17. In a medium heavy bottomed saucepan, heat sugar over medium heat, stirring constantly until all the sugar has melted and has turned a deep amber color.
  18. Carefully add the cream, it will bubble up. Continue to stir for another minute or two.
  19. Remove from heat, add vanilla extract, bourbon and butter and mix to until butter is melted and smooth.
  20. Transfer to heat proof jar and let sit at room temp while you prepare the buttercream. You can make ahead and store cooled caramel in airtight container in the fridge for a couple weeks. When ready to use, re-heat gently in the microwave in 30 second intervals until pourable.
  21. Caramel Swiss Meringue Buttercream:
  22. Separate whites from yolks in the bowl of a stand mixer.
  23. Pour sugar in bowl with the egg whites and add the salt.
  24. Place bowl over, not touching, a pot with simmering water.
  25. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  26. Then return bowl to stand mixer fitted with a whisk attachment.
  27. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  28. The bowl should be cool to the touch, this will take around 10 minutes.
  29. Next switch to the paddle attachment and beat on medium high speed.
  30. Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
  31. Mix until frosting is smooth and shiny.
  32. Add in the vanilla extract, bourbon and mix to combine.
  33. Next add the caramel and mix to incorporate.
  34. In a large pastry bag fitted with a tip of choice, I used a large star tip, add the buttercream and decorate cooled cupcakes.
  35. Place cooled caramel in a pastry bag, snip a small opening from the bottom. Drizzle over piped cupcakes. Add sea salt to garnish.
  36. Optional Sugar Glass:
  37. Candy thermometer needed. Line a baking sheet with a silicone baking mat and set aside. Fill a large bowl with ice water and set aside.
  38. In a medium heavy bottomed pan, place the sugar and water and swirl the water to coat the sugar. Place thermometer on the side of the pan in the sugar water mixture. Heat over medium high heat until the sugar has reached 317 to 325 degrees. When the sugar mixture reaches desired temperature, remove from heat and place bottom of pot in the ice water for 15 seconds. Carefully pour sugar over prepared pan and smooth out with off-set spatula or knife. Allow sugar to completely harden then break into pieces. About 15 minutes. Garnish top of cupcakes with a piece of sugar glass.
  39. Store decorated cupcakes in container in the fridge for up to 3 days. Serve at room temperature.
  40. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/05/04/chocolate-maple-bourbon-cupcakes-with-a-bourbon-salted-caramel-buttercream-um-make-it-a-double-please/