Betty Crocker’s Boozy Bourbon Chocolate Cupcakes Recipe

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I love baking. I love sipping a cocktail while I am baking. And then I like to eat what I baked while I a finish that cocktail.

That’s the perfect night at home for me, right there!

Betty Crocker recently sent me a few recipes for the upcoming holidays and the one that I am really excited to try is the Boozy Bourbon Chocolate Cupcakes! I think that these are perfect for a quiet evening at home with my husband, or to bring to a dinner party with my girlfriends!

This recipe takes about 1 hour and 45 minutes, including prep and bake time, and makes 24 cupcakes!

Ingredients

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

Directions

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).
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.
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.
Hello, yum?! I can’t wait to try this recipe! 
*I was alerted to this recipe from BettyCrocker.com through MyBlogSpark.
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