Having an holiday get together -&- want to serve an over the top, out of this world desert to your guest...well, look no further - I've got just the desert you've been looking for right here:
Boozy Bourbon Chocolate Cupcakes
Cupcakes
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
Filling
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur
Frosting
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar
Garnish
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.
Cover; refrigerate about 60 minutes or until spreading consistency.
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.
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.
Today I am thankful that I am on the road -&- don't have to fret about throwing an spectacular holiday shindigs!?!
Boozy Bourbon Chocolate Cupcakes
Cupcakes
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
Filling
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur
Frosting
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar
Garnish
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.
Cover; refrigerate about 60 minutes or until spreading consistency.
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.
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.
Today I am thankful that I am on the road -&- don't have to fret about throwing an spectacular holiday shindigs!?!
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