Now, I suppose that technically, if you’re frosting them, these are cupcakes. That said, muffins you can eat for breakfast, and cupcakes you can’t, so I’m hereby declaring them muffins for all morning eating purposes.
There’s really not much more to say, now is there.
Double chocolate muffins with salted whiskey caramel frosting
For the muffins:
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 dutch process cocoa powder (you can also use unsweetened cocoa powder, but splurge for the dutch process if you can)
1 3/4 cups sugar
1/2 cup salted butter, very very soft
1/3 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup milk
1/4 cup heavy cream
1/2 cup coffee
1 1/2 cups mini chocolate chips
For the frosting:
5 tablespoons butter (salted)
1 cup heavy whipping cream
¼ cup whiskey (I used Knob Creek, but Jack Daniels and Makers also work well)
1 ½ tsp vanilla
¼ teaspoon sea salt
1 ½ cups white sugar
¼ cup light corn syrup
¼ cup water
1 tsp sea salt
2-4 tablespoons milk
2 lbs powdered sugar
First, make the cupcakes.
1) Preheat the oven to 350, and prepare the muffin tins (I used cupcake baking cups, but you can also just grease).
2) Mix flour, baking powder, baking soda, sugar, and cocoa in a large bowl — I recommend using a stand mixer.
3) Add butter, and mix at low speed for 30 seconds. Then, add vegetable oil, and mix at low speed until the batter is a sand-like texture.
4) In a separate bowl, combine coffee, milk, heavy cream, and vanilla. Slowly add to the flour mixture.
5) Add eggs while mixing on low speed, and mix until fully combined. Don’t forget to scrape down the edges of the bowl.
6) Add mini chocolate chips, and mix for another minute or so, then pour into cupcake pan. Bake for 21-23 minutes, or until a knife inserted in the center of a cupcake comes out clean. Let cool completely before frosting.
For the frosting:
1) Heat the heavy cream, butter, whiskey, and vanilla over medium heat until it comes to a boil. Remove immediately from heat, and set aside.
2) In a large saucepan, mix the sugar, water, and corn syrup. Heat over medium-high heat, but DO NOT STIR. Bring to a boil, and continue to cook until it is golden brown.
3) Once the sugar mixture is golden brown, stir in the heavy cream/butter mix. Careful: it will bubble up violently. Stir occasionally over medium-high heat until the mixture reaches 235 degrees. This usually takes 5-10 minutes, but will depend on temperature/humidity/etc. Once it reaches that temperature, remove from heat and let sit for five minutes.
4) In a stand mixer, mix the slightly cooled salted caramel sauce with 1.5 lbs of powdered sugar (no need to be exact) and one teaspoon sea salt. Add powdered sugar or milk until the frosting reaches the desired consistency. Wait for cupcakes to cool before frosting them. Once frosted, sprinkle a bit of additional sea salt on each cupcake.