A fresh take on the traditional chocolate cupcake, bourbon brings a sophisticated addition to this New York City dessert staple.
1 cup bourbon
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
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.