These cupcakes represent me and my life as a Texas Cattle Rancher: Start with a little coffee, finish with a little Bourbon...they're "a little sweet, a little spicy, and easy on the eyes"!
1 ¾ Flour
2 C Sugar
¾ C Cocoa
2 t Baking Soda
1 t Baking Powder
1 t Kosher Salt
1 t Chipotle Powder
1 C Buttermilk
1/3 C + 1 T Vegetable Oil, or any flavorless oil
1 t Vanilla
8 oz brewed hot Coffee
Bourbon Chocolate Frosting
1 C Butter, at room temperature
6 C Powdered Sugar, sifted
11/3 C Cocoa
1 T Vanilla
2/3 C, less 2 T Milk
2 T Bourbon of your choice (can adjust ratio of milk/bourbon according to taste to equal 2/3 C)
Spicy Candied Pecans
4 T Butter
4 T Brown Sugar
1 oz Bourbon (not the cheap stuff)
½-1 t Chipotle Powder (depending upon your preferred level of heat)
2 C Pecan Halves
Mini Semi-sweet Chocolate Chips
Maldon Sea Salt Flakes
Preheat oven to 345°F. Line cupcake pans with paper cupcake liners.
In large mixing bowl, sift together Flour, Sugar, Cocoa, Baking Soda, Baking Powder and Salt. Whisk ingredients together by hand.
In medium mixing bowl, combine Buttermilk, Oil, Eggs, Vanilla and Coffee.
Add wet ingredients to dry ingredients, and GENTLY mix batter until combined. Do not overmix or beat, as this will cause cupcakes to be tough.
Fill cupcake liners about ½ - 2/3 full and bake for 13 minutes or until cake tester comes out clean.
Cool on cooling racks.
In large mixing bowl or bowl of stand mixer, beat room temperature Butter until lightly fluffy.
Add sifted Powdered Sugar 1 spoonful at a time and mix well.
Slowly add Cocoa, Vanilla, Milk, and Bourbon, scraping sides of bowl as you mix, until combined.