Saturday, August 17, 2013
Chocolate Bourbon Cupcakes
Chocolate Bourban Cupcakes
adapted from Betty Crocker's Boozy Bourbon Cupcakes and My Baking Addiction's Doctored Strawberry Cupcakes (my go to doctored cupcake recipe)
1 box Devil's Food cake mix
1/2 package chocolate pudding mix (the 3.4 ox box)
1 cup greek yogurt (I used nonfat b/c I have it)
3/4 cup vegetable oil
1/4 cup bourbon
1/4 cup water
4 eggs lightly beaten
2 tsp vanilla
Preheat over to 350. Line muffin tin with paper liners.
Dump all ingredients, in order, in mixing bowl. Beat on medium speed for 2 minutes. Spoon batter into muffin tin. I use a scoop and it is the perfect portion. Bake for 15-22 minutes. Check at 15 with a toothpick. If it comes out clean, they are ready!
from How Sweet It Is
makes exactly enough for 24 cupcakes
2 stick unsalted butter at room temp
4 cups powdered sugar
1 tsp vanilla
2-3 tbsp bourbon
Cream butter in a mixer on medium speed until smooth and creamy. On low speed, slowly add powdered sugar one heaping spoonful at a time, until it is all combined with butter. Add vanilla and 2 tbsp of bourbon. Beat on medium-high speed for 3-4 minutes until frosting is light and fluffy. If frosting is too thick add the last teaspoon of bourbon and beat again for a few seconds. I did not need the last tbsp. Using a rubber spatula, scoop buttercream into a ziploc bag. Cut off one corner of bag and pipe frosting onto cupcakes.
Garnish with toffee bits.