I saw a blog listing the 10 most expensive desserts in the world, and despite my rational side telling my sweet tooth that they were ridiculous, I still wanted them. Check out the post yourself here and you’ll to see what I mean. In order to not spend thousands of dollars, I decided to make my own. So I give you my version of the $750 Decadence D’Or Cupcake. 

Chocolate Whiskey Cupcake with Vanilla Icing & Caramel Drizzle

Ingredients

Cupcake

• 1 cup butter
• 3 eggs
• 2 cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups water
• ⅓ cup whiskey (I used Crown Royal)
• 3 ounces unsweetened chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 2 cups sugar
• 1½ teaspoons vanilla

Icing

• 1 cup butter, room temperature
• ½ cup milk
• 2 lbs. confectioners sugar
• ¼ teaspoon salt
• 2 teaspoons vanilla
• Your favourite caramel sauce (I used this and was delightfully surprised)

Directions

Preheat oven to to 325^oF.

In a medium bowl mix flour, baking soda, and salt. In a small bowl combine water and whiskey. Set both aside.

In a small bowl microwave chocolates on high for 1 minute, and stir. Microwave for 30 more seconds and stir until smooth.

In a large mixing bowl, beat butter on medium-high for 30 seconds. Gradually add sugar, beating on medium speed until combined. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and whiskey mixture to chocolate mixture, beating on low speed.

Spoon batter into lined muffin cups, filling each only ¾ full (DO NOT OVERFILL! Trust me, lesson learned).  Bake 18 to 25 minutes, until a toothpick inserted comes out clean. Cool cupcakes in tin on wire rack for 5 minutes before removing to cool completely on wire racks.

While cooling, combine icing ingredients on medium until fluffy. Spread on cooled cupcakes (warning: tops sink slightly) and drizzle with caramel. Enjoy!

Inspiration: Decadence D’Or cupcake, 10 Most Expensive Desserts In The World

Cupcake source: BHG

Note: the cupcake itself was salty for reasons I do not understand, but do not fear because it tastes great with the icing and caramel!