Salted Caramel Sauce

1. Melt the butter in a medium-sized saucepan over medium heat. Once melted, add 1 tbsp of bourbon, the cream, sugar, and salt. Whisk until the sugar has fully dissolved, then allow the mixture to bubble for 2-3 minutes, stirring every 30 seconds.
2. Remove the caramel from the burner and let it stand for 4 minutes. Then stir in the remaining 1 tbsp of bourbon. Allow the caramle to cool for 30 minutes before using.

Salted Caramel Cupcakes

1. Preheat oven to 375 degrees and line a muffin tray with paper liners.
2. Combine the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir in the chocolate chips and set aside.
3. Gently whisk together the milk, vegetable oil, and eggs in a small bowl. Add the egg mixture to the flour mixture and stir until just combined.
4. Fill each muffin well 2/3 full and bake until the edges of the cupcakes have just set (about 8 – 10 minutes). Quickly remove the tray from the oven and place 1 tbsp of the prepared salted cramel sauce in the center of each muffin. Return the tray to the oven and bake until the cupcakes are cooked through or until a toothpick comes out clean (about 10 – 15) minutes.
5. Allow the cupcakes to cool in the muffin tray for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.

Salted Caramel Frosting

1. Place the salted caramel sauce in a large bowl or the base of a stand mixer and beat in 2 cups of icing sugar. Add 3 tbsp of cream and beat until fully incorporated. Add the remaining icing sugar in small batches until the frosting is the correct consistency. Add the remaining cream if the icing gets too thick. Pipe the icing onto the cupcakes using a large piping tip or ice with a knife.