Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting and Bourbon Glaze

You will want to make these Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting topped with sweet Bourbon Glaze. 

Please note: recipe contains alcohol and raw eggs.

Course Dessert
Cuisine American
Keyword bourbon, chocolate, chocolate buttercream, cupcakes
Prep Time 25 minutes
Cook Time 25 minutes
Cool Down Time 1 hour
Total Time 1 hour 50 minutes
Servings 20 cupcakes
Calories 515 kcal


Chocolate Cupcakes

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups hot water
  • 1/4 cup bourbon
  • 2 1/2 cups all purpose flour
  • 1 1/4 cup white granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs room temperature
  • 3/4 cups vegetable oil
  • 1/2 cup sour cream
  • 2 tsp vanilla extract

Chocolate Buttercream Frosting

  • 16 oz unsalted butter room temperature
  • 2-3 cups powdered sugar
  • 3 egg yolks
  • 5 oz dark semi-sweet chocolate melted and cooled a little

Bourbon Glaze

  • 3/4 cup bourbon
  • 1/2 cup brown sugar


Chocolate Cupcakes

  1. Preheat the oven to 350° and lightly spray cupcake pan with cooking spray. Line each cup with cupcake liners.

  2. In a small sauce pot, mix water with unsweetened cocoa powder. Bring to simmer and stir in bourbon. Simmer for about a minute and set aside to cool.

  3. In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
  4. Separately, whisk together the vegetable oil, vanilla extract, eggs and sour cream.
  5. On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
  6. Lower the speed to low again and slowly pour in the hot cocoa mixture. Mix until just combined. Turn off the mixer.

  7. Using the spatula, scrape the sides and the bottom of the bowl, continue mixing with the spatula until the batter is smooth.
  8. Pour patter into the cupcake liners, filling them about 3/4 of the way. I use an ice cream scoop to get even amount of batter each time. Bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.

  9. Cool completely before frosting.

Bourbon Glaze

  1. Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes.
  2. In a small sauce pot, over medium heat, whisk sugar and bourbon together and bring it to simmer. Cook for about 10-15 minutes, until the mixture is reduced in half. Cool completely.

Chocolate Buttercream Frosting

  1. Warm the chocolate in a double boiler or in the microwave until melted and allow to cool slightly.
  2. Beat butter until it is fluffy (about 3-5 minutes) high speed, lower the speed to low and add in icing sugar and the egg yolk alternately, beating after each addition.
  3. The mixture should be very fluffy.
  4. With the mixer on medium low, gradually drizzle in melted chocolate.
  5. Transfer the frosting to the pastry bag and frost the cooled cupcakes.
  6. After the cupcakes are frosted, slowly drizzle with the glaze from the top, letting it pour down, and have some of it run off into the liner, that way it gets to the cupcake under the cupcake liner.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting and Bourbon Glaze
Amount Per Serving
Calories 515 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 21g131%
Cholesterol 106mg35%
Sodium 115mg5%
Potassium 193mg6%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
Vitamin A 680IU14%
Vitamin C 0.1mg0%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.