Well in honor of that big ol’ horse race in Kentucky today, I thought I would create a new bourbon infused treat! The only way I take my bourbon is in cake form! Chocolate Maple Bourbon Cupcakes with a Bourbon Salted Carmel Buttercream! Bourbon two ways and it tastes so good! So, get your fancy party hat on, place your bets (best bet is you are going to devour these cupcakes in record time!) and whip these babies up for your Derby Party!
I love horses, not so much horse racing, but horses. I used to be an equestrian (hunt seat, jumping) when I was a kid, basically from the age of 12 through high school and I have some of my favorite memories from those years! I actually worked for my trainer so we, my friends and I pretty much lived at the stable and loved it! Lots of hard work but rewarding work. My mom would pick us up at the end of a day saying we stink! I loved it, I called it my signature scent-La Stable’! 🙂 Something about the bond you form with these beautiful animals is like no other bond you will experience! Any who, unfortunately I haven’t ridden in some time but my love for these beautiful creatures has never faded! Some day I will ride again! I don’t really like horse racing because I feel bad for the horses. We had some horses at the barn that were off the track and they can be very skittish. I just don’t like the business of it all. But they are beautiful to watch!
Any who, I will get off my high horse…pun intended, and back to these decadent cupcakes perfect for watching a day at the races! I mean, isn’t it really just about big hats, fancy dresses and bourbon inspired drinks…and now dessert! The rich, moist chocolate cake with a subtle maple undertone is the vessel to deliciously deliver the light as air, creamy, salted caramelly, bourboney buttercream right into your mouth!
Mmm, bourboney salty caramelly…drooling here…
Sugar glass! Why? Why the hell not! Looks cool, that’s why. 🙂
So, get your party hat on, place your bets and bake up these bourbon babies for your party!
Happy Weekending and Pony Partying!
Diane
- 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
- For the Cupcakes:
- In a medium bowl combine the flower, salt, baking powder, baking soda, cocoa powder, espresso and set aside.
- Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners and two liners in a second pan, and set aside.
- In a separate bowl, combine, the milk, buttermilk and vanilla extract, maple extract, bourbon and set aside.
- In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes.
- Slowly add the sugars and beat to combine, about five minutes. Scrape down side of bowl as needed.
- Add the maple syrup and combine until incorporated.
- Next add the eggs one at a time and beat until fully combined.
- Add one third of the dry ingredients and beat until just combined.
- Next add half of the liquid mixture and beat until combined.
- Add another third of the dry and beat to incorporate.
- Next pour in the rest of the liquid and beat until combined.
- Add the remaining dry ingredients and mix until just combined. Do not over mix.
- 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.
- Allow to cool in pan on wire rack. Remove from pan after 10 minutes to cool completely on rack.
- Bourbon Salted Caramel:
- 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.
- Carefully add the cream, it will bubble up. Continue to stir for another minute or two.
- Remove from heat, add vanilla extract, bourbon and butter and mix to until butter is melted and smooth.
- 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.
- Caramel Swiss Meringue Buttercream:
- Separate whites from yolks in the bowl of a stand mixer.
- Pour sugar in bowl with the egg whites and add the salt.
- Place bowl over, not touching, a pot with simmering water.
- 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.
- Then return bowl to stand mixer fitted with a whisk attachment.
- Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
- The bowl should be cool to the touch, this will take around 10 minutes.
- Next switch to the paddle attachment and beat on medium high speed.
- Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
- Mix until frosting is smooth and shiny.
- Add in the vanilla extract, bourbon and mix to combine.
- Next add the caramel and mix to incorporate.
- In a large pastry bag fitted with a tip of choice, I used a large star tip, add the buttercream and decorate cooled cupcakes.
- Place cooled caramel in a pastry bag, snip a small opening from the bottom. Drizzle over piped cupcakes. Add sea salt to garnish.
- Optional Sugar Glass:
- 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.
- 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.
- Store decorated cupcakes in container in the fridge for up to 3 days. Serve at room temperature.
- Enjoy!
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