It’s Friday!
Let’s celebrate. Let’s bust out the bourbon, and bake it into delicious cupcakes.
Okay, and maybe pour a drink as well. I mean, it is Friday.
I don’t know about you all, but I am pretty sure I need these bourbon cupcakes, particularly because they are doused in chocolate ganache. And chocolate sprinkles. Just because.
So I’m on my way to the kitchen to whip up another batch and stuff my face, because, it’s Friday. Happy weekend everyone! 🙂
Recipe adapted from Betty Crocker 1 box devil’s food cake mix Preheat your oven to 350 degrees fahrenheit / 180 degrees celsius. Prepare cupcake pans with 24 liners. Pour the cake mix into a large bowl. Add the coffee, water, vegetable oil, bourbon, eggs and vanilla extract. Stir until thoroughly combined. Pour the mixture into each cupcake liner, filling them about 2/3 full. Bake in the oven for approximately 18-20 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean. Allow to cool before frosting.Bourbon Chocolate Cupcakes
1/3 cup freshly brewed coffee, room temperature
2/3 cup water
1/3 cup vegetable oil
1/4 cup bourbon
3 eggs
1 teaspoon pure vanilla extract
Original recipe! 1 cup (2 sticks or 225g) unsalted butter In the bowl of a stand mixer, or medium bowl with a hand mixer, beat the butter until creamy. Add the bourbon and vanilla extracts – note! this amount of bourbon will ensure that the frosting tastes like bourbon….if you are not sure how much bourbon flavor you want, then add the bourbon teaspoon by teaspoon, and taste after adding the powdered sugar, cup by cup (so you’ll add 1-2tsp of bourbon, 4 cups of powdered sugar, cup by cup, and then taste, and add more bourbon for your liking). Beat until thoroughly mixed, and then add the powdered sugar cup by cup, mixing thoroughly between each addition until you’ve added 4 cups. Add a pinch of salt, and then either add up to an extra cup of powdered sugar to make it thicker, or some milk if it’s too thick, until you reach the desired consistency.Bourbon Vanilla Frosting
3 tsp bourbon
1 tsp pure vanilla extract (delicious bonus points for bourbon vanilla extract!)
4-5 cups powdered sugar
dash of whole milk, as needed
pinch of salt
Original recipe! I’ve made this same type of ganache before (see this Guinness Chocolate Cake with Bailey’s Buttercream and a Bourbon Chocolate Ganache), but with heavy cream. I usually use heavy cream, but did want to include this recipe for those that might not have heavy cream readily available, as you can also make it with whole milk and butter! 4 ounces bittersweet chocolate In a small saucepan, heat the milk and butter over low heat until the butter is just about melted. Add the chocolate, and stirring constantly, mix until the chocolate is melted. Remove from heat and add the bourbon, one teaspoon at a time, stirring in between each teaspoon. Feel free to add more to taste – it should just flavor the ganache slightly, but if you want more bourbon, go for it!Bourbon Chocolate Ganache
1/4 cup whole milk
2 tablespoons (25 g) unsalted butter
2 tsp bourbon
To assemble the cupcakes:
Pipe the frosting on top of the cooled cupcakes. Once the ganache has cooled slightly (so that it’s warm to the touch, but not hot, and not solidified!), pour into a plastic bag. Cut a small piece of one corner off, and pipe the ganache over the cupcakes. Top with chocolate sprinkles (always a good idea), serve, and enjoy!
adventures of a moveable feast 