Last week I brought you three things: a meditation on equal-opportunity cupcakes, Delirium Tremens beer batter cupcakes with maple buttercream and cayenne praline bacon, and the promise of another variation of dudecake delectability. This week –and in honor of the Kentucky Derby– I bring you their whiskey-soaked brethren.
A fresh twist on Kentucky Derby pie, these cupcakes blend that same Delirium Tremens beer batter cake with a spunky cocoa and Jack Daniel’s buttercream, caramelized pecans, and a drizzle of chocolate syrup.
Please eat responsibly; I can’t guarantee you won’t trip a breathalyzer post-consumption.
Kentucky Derby Beer Batter Cupcakes
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Delirium Tremens beer, room temperature (this is important– melted butter will curdle if it’s mixed with cold beer)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 Tablespoons vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces (half brick) cream cheese, softened
- 6 cups confectioner’s sugar
- 1 Tablespoon vanilla extract
- 3 Tablespoons cocoa
- 1 shot (1.5 fluid ounces) Jack Daniel's (I used Tennessee Honey)
- 2 Tablespoons light brown sugar
- 1/2 Tablespoon light corn syrup
- 1/2 Tablespoon butter
- 1/2 cup pecan halves
- 1/8 teaspoon cinnamon
- ...and finally, a drizzle of Hershey's chocolate syrup on top of each cupcake
- Preheat oven to 350 degrees F and place cupcake liners in muffin tin
- In a medium mixing bowl, whisk together the sugar, flour, baking soda, and salt.
- In a separate large mixing bowl, combine Delirium Tremens, melted butter, and vanilla. Beat in eggs one at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture, whisking well as you go.
- Fill muffin tin until each is 3/4 full. Bake for about 19-21 minutes, until the tops are golden brown.
- Remove cupcakes from tin and allow to cool completely.
- While cupcakes are cooling, combine cream cheese and butter in a medium mixing bowl and beat until light and fluffy
- Add powdered sugar two cups at a time, beating well between each
- Add vanilla extract, cocoa, and Jack Daniel's and beat until fully blended
- Spoon buttercream into a piping bag and pipe onto cupcakes
- Place brown sugar, corn syrup, butter, and cinnamon in a non-stick skillet over medium heat
- Stir the mixture until it blends and begins to bubble
- Add pecan halves and continue to cook over heat for 5-7 minutes, stirring occasionally, until pecans turn golden brown and release a toasted scent
- Pour pecans out onto a sheet of parchment paper and allow to cool
- Place pecans on top of frosted cupcakes (sprinkle with a dash of sea salt, if desired)
- Drizzle chocolate syrup lightly over cupcakes and serve
NOTE: Miss Part 1 of this two-part recipe? Click here to read up and eat up!