Boozy Bourbon Chocolate Cupcakes

Taste for yourself what the buzz is all about! A bit of bourbon, a hit of coffee liqueur and some vanilla vodka-spiked frosting make these sophisticated chocolate cupcakes the ultimate "holiday helpers."

Yield

24 servings

Cupcake Ingredients

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla extract

Filling Ingredients

3/4 cup whipping cream
6 ounces semi-sweet baking chocolate, finely chopped
1/3 cup butter, room temperature
3 tablespoons coffee liqueur

Frosting Ingredients

1 (7 ounce) jar marshmallow creme (1 3/4 cups)
1 cup butter, room temperature
2 tablespoons vanilla-flavored vodka
3 cups confectioners' (powdered) sugar

Garnish Ingredients

1/4 cup coffee liqueur

Directions

Preheat oven to 350°F (177°C). Prepare muffin pans generously coating the cavities with Pan Release or baking spray with flour.

Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).

Bake for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to wire cooling rack. Cool completely, about 30 minutes.

Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on HIGH 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on HIGH an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.

For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.

To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Estimated Time

Preparation Time: 40 minutes
Bake Time: 20 minutes
Cool Time: 40 minutes
Chill Time: 1 hour

Additional Information

For the full tipsy effect, place the cupcake top at a slight angle.

Nutritional Information

Amount per serving: Calories 340 (Calories from Fat 170), Total Fat 19 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 55 mg; Sodium 230 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g, Sugars 27 g), Protein 3 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choices: 2 1/2

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