A new year, and a new recipe! And for cupcakes, no less! I haven’t made cupcakes in forever. I know. I’m an asshole, what can I say? I’ve been neglecting the very thing that got my blog any attention when it was a newbie. It’s downright horrifying of me. I’m ashamed & embarrassed. But I’m back in the game!
It’s pretty cold out, so it’s baking time. It’s been baking time since October, late September even… so who am I kidding? But it’s serious baking time now. A high of 11° F? I think that means it’s time to bake. And cook. Hell, I’ll use any excuse to have the oven on when it’s this cold. Plus… I got a new oven… now I’m REALLY using any excuse! Yup- on December 26th, Santa Claus brought me a late Christmas present: a new gas stove, refrigerator & dishwasher. I have no backsplash yet, and my new counters are far in the future, but I can finally cook & keep butter cold. It’s pretty sweet. So yeah, I’ve been busy breaking in my new range & getting used to it. It’s beauuuuutiful!
And really, for me, what better way to break that baby in than with cupcakes?
Everybody loves cupcakes. Except Duff Goldman. I mean, right? How can you hate a mini-individually-sized-cake? What could possibly be SO BAD about having a small cake, all to yourself? Oh. I get it. Anything “trendy” is awful. Mmm hmm. So I guess you don’t use an iPhone, a mason jar or eat kale either, correct? ANYWAY….
These are cupcakes WITH BOOZE. Oh, yes. So there’s even more to love.
I think anyone who hates cupcakes is nuts, personally. But I digress…
These are a richer, more decadent cupcake. So don’t eat 4 at once- you’ll definitely end up with a belly ache.
BOURBON CHOCOLATE CUPCAKES
Ingredients:
- 5 tablespoons unsalted butter
- 1 large egg
- 1/2 cup sugar
- 1 tablespoon plus 1 teaspoon bourbon
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 3 tablespoons sour cream
Directions:
- Preheat the oven to 350° F and line a 12-hole muffin pan with liners.
- Put the bourbon and butter in a small saucepan and heat over medium flame until warm. Add the butter and stir until it is melted. Remove from the heat and whisk in the cocoa. Set aside.
- Put the sour cream and eggs into large mixing bowl and whisk to combine. Add the bourbon mixture, flour, baking soda and sugar and stir with a spatula until the dry ingredients are just incorporated.
- Scoop even portions of batter into the liners. Lower oven temperature to 325° F and bake cupcakes for 25 – 30 minutes or until a skewer comes out clean when inserted into a cupcakes.
- While cupcakes are baking, make ganache. Remove cupcakes from the oven once they’re done and leave on a wire rack to cool completely.
- Once they’re completely cooled, frost cupcakes with frosting of your choice. Then spoon, drizzle, shake, rattle or roll the bourbon ganache on top (recipe below).
CHOCOLATE BOURBON GANACHE
Ingredients:
- 2 ounces (about 4 tablespoons) bittersweet chocolate, chopped
- 1 tablespoon plus 2 teaspoons heavy cream
- 1 1/2 teaspoons bourbon
Directions:
- Add chocolate to a large bowl.
- Heat the heavy cream until just hot – when bubbles are appearing on the edges.
- Remove from heat and pour over chocolate. Stir constantly with a spoon until the chocolate is melted and smooth.
- Then add in the bourbon, mixing again until smooth. Sprinkle, drizzle or spoon over cupcakes, or dip them right into it.
You can use any frosting you want; chocolate, strawberry, banana, etc. I opted for a basic vanilla confectioner’s sugar “buttercream.” I also frosted it in a kind of circle, leaving the middle open. I spooned some ganache in the middle, then drizzled & splattered it over the entire cake.
I say “double chocolate” because there’s double the chocolate. Duh.
It really doesn’t matter how or what you choose to do… because CHOCOLATE & BOURBON.
That is all.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
Will be making these this week. Thank you for a great recipe!
You’re welcome Judy!
Have all my ingredients ready to go, but how much sugar in the cupcakes?
Ugh, sorry Judy! It’s fixed now!
The batter seemed really thick to me! Felt more like cookie batter than cupcake?
Really? Interesting. I haven’t made these in a long time. Sometimes cupcake batter is on the thicker side, maybe that’s just the way this one was. Especially chocolate.
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