Egg Nog Cupcakes with Bourbon Caramel

Instructions

To make the Cupcakes:

1. Preheat the oven to 350? F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended. Add in the dry ingredients and mix on low speed just until incorporated.
2. Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

For Caramel:

1. Whisk together the sugar and water in a medium saucepan and whisk over high heat until sugar is dissolved. Don't stir the mixture but gently swirl the pan until it has reached a dark brown amber color. At that point whisk in the butter. (Careful- it will bubble up- don't burn yourself.) Remove from the heat and whisk in the cream and bourbon. Allow caramel to cool in the fridge before filling/drizzling.

For Frosting:

1. Using an electric mixer, beat the softened butter until it is creamy and pale. Gradually add the powdered sugar until thick and creamy. Add the egg nog one tablespoon at a time until the texture seems right. Add the nutmeg and salt and beat for another minute or so.

To Assemble:

1. Once the cupcakes have cooled, scoop a tablespoon-size amount out of each one with a small spoon or paring knife. Fill with caramel, pipe on frosting and drizzle with remaining caramel. Sprinkle with a dash of nutmeg and enjoy!