Saturday, December 31, 2011

Boozy Bourbon Chocolate Cupcakes Recipe

My First Bite For 2012! Today I've picked "Boozy Bourbon Chocolate Cupcakes" to bring in the New Year. This Betty Crocker recipe is made with bourbon whiskey and will be perfect for my first bite for 2012! I just love the marshmallow cream frosting and it even has vanilla flavored vodka in it. In fact it has coffee liquer in the filling too! Let me tell you it is fantastic! Happy New Year Everyone! A toast to 2012, bourbon & chocolate! Wishing you and yours a happy, healthy New Year packed full of mouth watering foods. - Clink Clink!

Boozy Bourbon Chocolate Cupcakes Recipe 
Originally uploaded by Betty Crocker Recipes

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

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

1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar

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.


~~louise~~ said...

Clink, Clink!!! Perfect Pam. You know, the more I visit your new look on your blog, the more I LOVE it!!! It's going to be a GREAT blogging new year. I can feel it it in these ol' bones!!!

Happy New Year to You and Yours, Pam. May it be Safe, Healthy and Prosperous!!!

P.S. Don't forget to eat some black-eyed peas for good luck!!!

Charles said...

Best New Years recipe! I want to make this. Why didn't you post this yesterday so I could shop for ingredients today and bake it for tomorrow. lol

Glad I found your blog.

Wedding Supplier said...

delicious look and yummy recipes.

June said...

Oh Pam, best recipe in the world. I'm so happy you posted it.

Baking John said...

What! All I can say is WOW for this recipe. I'm marking this a favorite.

Carla said...

I love going to different countries trying their cupcakes. Recently I have been in Argentina and went to this great bar that Argentineans call "confitería" located in Palermo: Nucha. It was located near the apartments in Buenos Aires I rented during my stay. They make really exquisit things. Besides, they put Dulce de Leche to all of the bakery stuff, which makes it even sweeter!

voyance said...

I think that this is very educational.


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