Boozy Bourbon Chocolate Cupcakes

Prep Time: 40 Minutes
Cook Time:
Total Time: 1 Hour 45 Minutes
Servings: 24

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.


Ingredient List

Cupcakes
  • Small check mark in a circle icon 1 box Betty Crocker™ Super Moist™ Chocolate Fudge cake mix
  • Small check mark in a circle icon 1 cup water
  • Small check mark in a circle icon ⅓ cup vegetable oil
  • Small check mark in a circle icon ¼ cup bourbon whiskey
  • Small check mark in a circle icon 3 eggs
  • Small check mark in a circle icon 1 teaspoon vanilla
Filling
  • Small check mark in a circle icon ¾ cup whipping cream
  • Small check mark in a circle icon 6oz semisweet baking chocolate, finely chopped
  • Small check mark in a circle icon ⅓ cup butter, softened
  • Small check mark in a circle icon 3 tablespoons coffee liqueur
Frosting
  • Small check mark in a circle icon 1jar (7 oz) marshmallow creme (1 3/4 cups)
  • Small check mark in a circle icon 1 cup butter, softened
  • Small check mark in a circle icon 2 tablespoons vanilla-flavored vodka
  • Small check mark in a circle icon 3 cups powdered sugar
Garnish
  • Small check mark in a circle icon ¼ cup coffee liqueur

Preparation

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. 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).
  2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. 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.
  4. 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.
  5. 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