German Chocolate Bourbon Cupcakes






For our wedding almost two years ago (has it really been that long?) I made a German Chocolate Cake for the groom's cake (as well as four other cakes), with a little bourbon in the coconut pecan caramel filling.  By the time we finished the wedding dinner and the cakes were cut, I was too full to taste more than a bite of each, but I remember being thrilled with how they all turned out, and so happy that I'd made the decision to make them myself, even though the weeks leading up to our wedding day were so busy and tiring.  Even the caterer told me that my lemon poppyseed cake was the best lemon cake she'd ever tasted.

Maybe I was feeling sentimental, but last weekend, on Mother's Day, I recreated the German Chocolate Bourbon Cake in the form of these beautiful cupcakes.








The filling itself, I could eat by the spoonful.  Sweet and thick, with notes of brown sugar, vanilla, butter and bourbon, it pairs perfectly with the dark chocolate cake.  And if you don't mind making two buttercreams, it's nice to have the choice between salted vanilla and chocolate.

All together, though, the cupcakes are mouthfuls of bliss.












German Chocolate Bourbon Cupcakes
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Filling.
  • 1/2 cup heavy whipping cream
  • 1/2 cup dark brown sugar
  • 2 egg yolks
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon
  • 3/4 cup chopped pecans
  • 3/4 cup sweetened coconut
  • 1/4 teaspoon salt
In a saucepan, whisk together the cream, brown sugar and egg yolks until smooth.  Cook over medium low heat, whisking constantly, until thick and bubbly, about 5 minutes.  Remove from the heat and stir in the butter, vanilla, bourbon, pecans, coconut and salt.  Cover and let cool at room temperature for several hours.

Cupcakes.
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened, special dark cocoa powder
  • 1 tablespoon espresso powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 3/4 cup cream
  • 1/4 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
Preheat the oven to 350 and line a muffin pan with 20 paper liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, salt and baking soda.  Add the remaining wet ingredients and whisk until smooth.  Divide between the paper liners, and bake the cupcakes until risen and a toothpick comes out clean, about 15-18 minutes.

Vanilla Buttercream.
  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 2 cups powdered sugar
  • 1 tablespoon meringue powder
  • pinch salt
  • 1 teaspoon vanilla
  • 2 tablespoons milk
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and shortening together until smooth.  With the mixer on low, add the powdered sugar and meringue powder until combined.  Add the salt, vanilla and milk, and whip on medium high until light and fluffy, about 4-5 minutes.

Chocolate Buttercream.
  • 1 cup unsalted butter, softened
  • 1 1/3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon meringue powder
  • pinch salt
  • 1 teaspoon vanilla
  • 2 tablespoons milk
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth.  With the mixer on low, add the powdered sugar, cocoa powder and meringue powder until combined.  Add the salt, vanilla and milk, and whip on medium high until light and fluffy, about 4-5 minutes.

Assembly.
To assemble, use a cupcake corer to remove the centers of each cupcake.  Fit piping bags with large star tips and fill with the two buttercreams.  Pipe a swirl of buttercream around the edge of the cupcakes.  Spoon the filling into the center.  I also sprinkled each with a few toffee bits.

Yields about 20 cupcakes.

Recipe from Curly Girl Kitchen

    2 comments :

    1. They look so scrumptious! I will need to make these for my friends. :)

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