Print

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
Servings 20 cupcakes

Ingredients

  • Chocolate Cupcakes:
  • 1 cup of unsweetened cocoa powder
  • 1 1/2 cups of hot water
  • 1/4 cup of bourbon
  • 2 1/2 cups of flour
  • 1 1/4 cup of sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs room temperature
  • 3/4 cups of vegetable oil
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • Chocolate Buttercream Frosting:
  • 16 oz butter room temperature
  • 2-3 cups of powder sugar
  • 3 egg yolks
  • 5 oz dark semi-sweet chocolate melted and cooled a little
  • Bourbon Glaze:
  • 3/4 c bourbon
  • 1/2 cup brown sugar

Instructions

  1. Cupcakes:
  2. Preheat the over to 350. Lightly spray cupcake pan with cooking spray and line it with cupcake liners.
  3. In a small sauce pot, mix water with unsweetened cocoa powder. Bring to a low boil and stir in bourbon. Cook for about a minute and set aside to cool.
  4. In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
  5. Separately, whisk together the vegetable oil, vanilla extract, eggs and sour cream.
  6. 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.
  7. Lower the speed to low again and slowly pour in the hot cocoa. Mix until just combined. Turn off the mixer.
  8. Using the spatula, scrape the sides and the bottom of the bowl, continue mixing with the spatula until the batter is smooth.
  9. Pour patter into the cupcake liners, filling them about 3/4 of the way, and bake for 18-20 minutes. So a toothpick test at 18 minutes to check for doneness.
  10. Cool completely before frosting.
  11. Bourbon glaze:
  12. Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes.
  13. 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.
  14. Frosting:
  15. Warm the chocolate in a double boiler or in the microwave until melted and allow to cool slightly.
  16. 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.
  17. The mixture should be very fluffy.
  18. With the mixer on medium low, gradually drizzle in melted chocolate.
  19. Transfer the frosting to the pastry bag and frost the cooled cupcakes.
  20. 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

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.