Boozy Bourbon Chocolate Cupcakes

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 Time

40

Minutes

Total Time

1:45

Hr:Mins

Makes

24

cupcakes

Cupcakes
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
Filling
3/4
cup whipping cream
6
oz semisweet baking chocolate, finely chopped
1/3
cup butter, softened
3
tablespoons coffee liqueur
Frosting
1
jar (7 oz) 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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For the full tipsy effect, place the cupcake top at a slight angle.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 340
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 230mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 1g,
    • Sugars 27g),
  • Protein 3g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.