By admin Dessert
October 24, 2016
A fresh take on the traditional chocolate cupcake, bourbon brings a sophisticated addition to this New York City dessert staple.
1Preheat oven to 350°F. Line two muffin pans with paper liners.
2Bring the bourbon and butter to a simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add bourbon-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
4Fill cupcake liners ¾ full and bake 20-25 minutes, until toothpick inserted into the center comes out clean.