A salty-sweet treat

When I was flipping through my cookbook/magazine last week, looking at the Shamrock Milkshake Cupcake I stumbled upon this recipe. As soon as I saw the word "salt' AND "caramel" in the title I knew this was going to happen asap. I mentioned to a few coworkers last week that this was my plan, and they all started drooling, immediately. All of those weight-watchers instantly made a plan to watch their points for the following Wednesday because a possibly epic cupcake was on it's way.
What is it with salt vs. sweet? Perhaps you're not sure if you're a fan of that combo, yet? Well, if you need some convincing, give this a whirl. You won't be disappointed.

Salted Caramel-Chocolate-Bourbon Cupcake

from BHG Cupcake Magazine, or on their website

For the batter:

1 c butter

3 eggs

2 c all-purpose flour

1 tsp baking soda

1/2 tsp kosher salt

1 1/2 c water

1/3 c bourbon

3 oz unsweetened chocolate, chopped

2 oz bittersweet chocolate, chopped

2 c sugar

1 1/2 tsp vanilla

For the fudge frosting: 

6 oz bittersweet chocolate, shopped

2 tbsp butter

1/2 c sour cream

2 1/2 c powdered sugar

For the salted caramel:

2 tbsp whipping cream

1 tbsp bourbon

24 unwrapped vanilla caramels

1/4 tsp sea salt

Additional sea salt, for garnish

Allow butter & eggs to sit at room temperature for 30 min. Meanwhile, prep your cupcake pans. This recipe will give you between 32 & 36 cupcakes, no problem. In a medium bowl stir together your flour, soda, and kosher salt. set aside.

In a small microwave-safe bowl, microwave (uncovered) your bittersweet & semisweet chocolate for 1 minute, then stir. Microwaver for another 30 seconds, then stir until smooth. Let cool slightly.

Preheat your oven to 325 degrees. In a large mixing bowl, beat butter by itself for about 30 seconds, then slowly begin to add your sugar, about 1/4 c at a time. Beat at medium speed until combined, scraping as necessary. Slow down your mixer, then add your eggs one at a time, making sure they are fully incorporated after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture, and bourbon mixture to the chocolate mixer, beating at low speed after each addition, until just combined.

Grab your trusty ice cream scoop and start scooping batter into your cups, filling about 3/4 full. Now, you want to add this much batter because these are not going to rise (and stay risen) like your normal cupcakes. These are going to fall. Little makes my heart as sad as it gets to see my beautiful cupcakes deflate! About 3/4 into cooking time you will look through the window and see some beautifully plump cupcakes. By the time you remove them from the oven, they will be flat as a pancake - maybe even flatter if hey have an indent. Don't cry....don't panic - accept it for what it is, then move on. How could you possibly easily pool a puddle of caramel sauce on top of a rounded cupcake? See...it'll be ok. 

Bake your cupcakes for 18 minutes, or until your toothpick comes out clean, when inserted. Let cool in trays for 5 minutes, then remove them to a wire tray, to finish cooing. While they cool, prep your frosting.

In a medium saucepan melt 6 oz bittersweet chocolate and 2 tbsp butter over low heat. Stir frequently, or you risk it burning. Once melted, remove from heat and let sit for 5 minutes. Stir in 1/2 c sour cream. Put your powdered sugar in mixer bowl. Once your sour cream is incorporated into chocolate, pour that into mixer bowl, and mix at low speed, initially, then increase to medium. Mix until combined. Once this is done, I'd go ahead and pipe borders around all of your cupcakes, so they have time to set while you make your caramel.

In a small saucepan combine whipping cream and bourbon. Heat over medium-low heat until steaming (NOT BOILING) Add caramels and 1/4 tsp sea salt. Mix constantly until melted and smooth. Spoon into centers of cupcakes, then garnish with sea salt.