1 c Butter,Room Temperature
3 lg Eggs,Room Temperature
2 c Flour
1 t Baking Soda
1/2 t 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 t Vanilla
----- Frosting =========================
6 oz Bittersweet Chocolate-Chopped
2 T Butter
1/2 c Sour Cream
2 1/2 c Powdered Sugar
----- Salted Caramel ===================
2 T Whipping Cream
1 T Bourbon
1/4 t Sea Salt
Heat oven to 325 degrees. Prepare 32 to 34 2 1/2 inch muffin cups, set pans aside.
In a medium bowl, stir together flour, baking soda and salt. In a 2 cup measuring cup, measure water and bourbon. Set aside.
In a small bowl, microwave chocolates (uncovered) on 100% power for 1 minutes. Stir. Microwave, uncovered, for 30 seconds more. Stir until smooth. Cool slightly.
In a large mixing bowl, beat butter for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until combined, scraping occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and bourbon mixture to chocolate mixture, beating on low after each addition just until combined.
Spoon batter into prepared muffin cups, filling each about 3/4 full. Bake 18 minutes or until toothpick inserted in centers comes out clean. Cool in pans for 5 minutes, remove from muffin cups and cool completely.
When cool, in a large saucepan, melt 6 ounces chopped bittersweet chocolate and 2 tbl butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer on medium speed until combined. Using a pastry bag, pipe frosting as a border around edge of cupcake.
Make caramel: In a small saucepan, combine whipping cream and bourbon. Heat over medium low heat until steaming but not boiling. Stir in 24 unwrapped vanilla caramels and 1/4 tsp sea salt. Heat until melted, stirring constantly. Spoon about 1 tsp salted caramel into center of each cupcake.