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Boozy Bourbon Chocolate Cupcakes
Boozy Bourbon Chocolate Cupcakes
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Prep Time:
40 minutes
Total Time:
1 hour 45 minutes
Indulge in decadent bourbon and coffee liqueur chocolate cupcakes with vanilla vodka frosting - the perfect festive treat!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1/4 cup bourbon whiskey
  • 3 eggs
  • 1 teaspoon vanilla
  • 3/4 cup whipping cream
  • 6 oz semisweet baking chocolate, finely chopped
  • 1/3 cup butter, softened
  • 3 tablespoons coffee liqueur
  • 1 jar (7 oz) marshmallow creme (1 3/4 cups)
  • 1 cup butter, softened
  • 2 tablespoons vanilla-flavored vodka
  • 3 cups powdered sugar
  • 1/4 cup coffee liqueur
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Prepare the cake batter according to the package instructions using cake mix, water, oil, bourbon, eggs, and vanilla. Distribute the batter evenly among muffin cups, filling each about two-thirds full.
  • Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pans for 10 minutes, then transfer to a cooling rack. Allow it to cool completely for about 30 minutes.
  • In a medium microwave-safe bowl, heat whipping cream in the microwave on High for 1 minute and 30 seconds until boiling. Stir in the rest of the filling ingredients until the chocolate is melted and the mixture is smooth. Microwave for an additional 15 to 30 seconds if needed. Cover and refrigerate for about 60 minutes until it reaches a spreadable consistency.
  • In a large bowl, combine marshmallow creme, 1 cup of butter, and vodka. Use an electric mixer on medium speed until well blended. Gradually add powdered sugar and continue beating until fluffy. Adjust consistency by adding more powdered sugar if needed for piping.
  • Cut the tops off the cupcakes horizontally. Spread 1 tablespoon of filling on the bottom of each cupcake and place the top back on. Pipe frosting on top of the cupcakes and drizzle each with 1/2 teaspoon of coffee liqueur right before serving.

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