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Boozy Bourbon Chocolate Cupcakes

  • Prep 40 min
  • Total 1 hr 45 min
  • Ingredients 15
  • Servings 24

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
340
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
230mg
9%
Potassium
125mg
4%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
7%
Sugars
27g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

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.”

Directions

  • 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. 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.
  • 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.

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.”

Rate and Comment

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.”