Double Chocolate Bourbon Cupcakes
For Cupcakes:
1/2 cup unsalted butter
3/4 cup sugar
1 cup of all purpose flour
1 tsp of baking powder
1/3 tsp of salt
2 large eggs
1/3 cup of milk
2 tsp of Bourbon
2 oz. melted unsweetened chocolate (cooled)
For the Glaze:
5 oz. of semisweet chocolate
1 tablespoon of shortening
Preheat oven to 375F. Line a 12 cup muffin pan with cupcake liners.
In a medium mixing bowl beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs followed by Bourbon and chocolate until well blended, about another 3 minutes.
Combine and sift flour, baking soda and salt into a separate medium mixing bowl. Blend half of the flour mixture to the sugar mixture add milk followed by the remaining half of flour mixture. Spoon the mixture in the muffin cups filling half full in each.
Bake in preheated oven approximately 20 minutes or muffin tops spring back to touch. Remove muffin pan from oven and place on a wire rack or cool stove top; allow to cool for at least 5 minutes. Remove from pan and allow to continue cooling.
Combine semisweet chocolate and shortening in a small saucepan. Using the low heat stir slowly until smooth. Spoon glaze over tops of cooled muffins.
Food Rec
You don't have to wait until Wednesday night to dine on the Salmon Loaf that Keely's dad makes. We also threw in a recipe with a little chocolate (because chocolate comfort food never hurt anyone who has had a long day).