Boozy Bourbon Chocolate Cupcakes

boozy bourbon chocolate cupcakes Dessert
Boozy Bourbon Chocolate Cupcakes
  • Prep 40 min
  • Total 1 hr 45 min
  • 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."


  • 1 box Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • 1 cup (250 mL) water
  • 1/3 cup (75 mL) vegetable oil
  • 1/4 cup (50 mL) bourbon whiskey
  • 3 eggs
  • 1 tsp (5 mL) vanilla

  • 3/4 cup (175 mL) whipping cream
  • 6 oz (6 squares) semisweet baking chocolate, finely chopped (or 1 cup/250 mL semisweet chocolate chips)
  • 1/3 cup (75 mL) butter, softened
  • 3 tbsp (45 mL) coffee liqueur

  • 1 jar (7 oz) marshmallow creme (1 3/4 cups/425 mL)
  • 1 cup (250 mL) butter, softened
  • 2 tbsp (25 mL) vanilla-flavoured vodka
  • 3 cups (750 mL) icing sugar

  • 1/4 cup (50 mL) coffee liqueur


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  • 1
    Heat oven to 350ºF (325ºF 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 centre 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 icing 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.

  • Tipsy Effect: Place the cupcake top at a slight angle.

No nutrition information available for this recipe

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