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.”

Prep: 40 min | Total: 1 hr 45 min | Yield: 24 servings

Ingredients

Cupcakes

• 1 (18.25 ounce) 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

• 3/4 cup whipping cream
• 6 ounces semisweet baking chocolate, finely chopped
• 1/3 cup butter, softened
• 3 tablespoons coffee liqueur

Frosting

• 1 (7 ounce) jar Marshmallow Creme (1 3/4 cups)
• 1 cup butter, softened
• 2 tablespoons vanilla-flavored vodka
• 3 cups powdered sugar

Garnish

• 1/4 cup coffee liqueur

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray.

Cupcakes

1. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla extract.
2. Divide batter evenly among muffin cups (about two-thirds full).
3. Bake for 20 to 22 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pans for 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
5. Meanwhile, make the filling.

Filling

1. In medium microwavable bowl, microwave whipping cream uncovered on HIGH 1 minute 30 seconds or until boiling.
2. 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.
3. Cover; refrigerate about 60 minutes or until spreading consistency.

Frosting

1. In large bowl, beat Marshmallow Creme, 1 cup butter and the vodka with electric mixer on medium speed until blended.
2. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until piping consistency.

Assembly

1. Cut tops off each cupcake horizontally.
2. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top.
3. Pipe frosting on cupcake tops.

Garnish

1. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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

Nutrition

Per 1 cupcake: Calories 340 (Calories from Fat 170)

% Daily Value Total Fat 19g 19% (Saturated Fat 10g 10%,Trans Fat 0g 0%) Cholesterol 55mg 55%; Sodium 230mg 230% Total Carbohydrate 38g 38% (Dietary Fiber 1g 1% Sugars 27g 27%), Protein 3g 3%
% Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 10%
Exchanges: 1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat
Carbohydrate Choices: 2 1/2
% Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens