(2) 12 count cupcake pans
As the liquor bakes off, it leaves behind scrumptious hints of vanilla, caramel, cinnamon and molasses!
1 cup bourbon
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
3/4 teaspoon salt
1-1/2 teaspoons baking soda
2 large eggs
2/3 cup sour cream
Can of frosting such as Betty Crocker or Pillsbury Strawberry
Preheat oven to 350 degrees. Line 2 standard cupcake pans with 24 paper liners.
In a large saucepan over medium heat, simmer bourbon and butter. Slowly whisk cocoa powder into saucepan until mixture is creamy. Remove from heat and allow to cool.
Meanwhile, whisk sugar, flour, salt and baking soda in a large bowl.
In a separate bowl, beat eggs and sour cream with an electric mixer. Slowly add bourbon and cocoa mixture. Combine on low speed.
Slowly add flour and sugar mixture, combining on low speed until completely incorporated. Fill baking cups 3/4 full. Bake for about 22 minutes or until toothpick inserted in center comes out clean. Cool.
Frost with your choice of canned frosting.