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Bourbon Chocolate Cupcakes with Caramel Frosting

By: Vickie

Updated on: July 6, 2024

This post may contain affiliate links.


If you’re a fan of rich chocolate flavors with a hint of bourbon, these Bourbon Chocolate Cupcakes are sure to delight. Perfect for any celebration or a simple indulgence, these cupcakes are moist, flavorful, and topped with a luscious caramel frosting that complements the chocolate beautifully.

Why You’ll Love This Recipe

Unique Flavor: The combination of bourbon and chocolate creates a deep, rich, sophisticated, and satisfying flavor.

Easy to Make: Using a boxed cake mix simplifies the process, making it accessible for bakers of all levels.

Crowd-Pleaser: With 24 cupcakes per batch, this recipe is perfect for parties, gatherings, or simply sharing with loved ones.

Delicious Frosting: The homemade caramel frosting adds an extra layer of indulgence that pairs perfectly with the chocolate cupcakes.

Key Ingredients

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions, and special notes.

bourbon chocolate cupcakes ingredients

Substitutions & Variations

  • Alcohol-Free: Replace bourbon with an equal amount of strong coffee or more water.
  • Different Toppings: Try topping with chopped nuts, toffee bits, or a drizzle of caramel sauce.
  • Different Frosting: Swap the caramel frosting for a classic chocolate or vanilla buttercream.

How to Make Bourbon Chocolate Cupcakes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Step 1: Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2.

Step 2: In a large mixing bowl, whisk together the cake mix, water, oil, bourbon, and eggs until well combined.

3.

Step 3: Pour the batter into the liners, filling each a little over ⅔ full. If needed, refrigerate the remaining batter for a second batch.

Step 4: Bake according to the cake mix box directions, about 16-19 minutes.

Step 5: Allow the cupcakes to cool completely.

For the frosting:

Step 6: In a medium saucepan, melt butter over medium heat.

7.

Step 7: Stir in the brown sugar and heat, stirring frequently until the mixture comes to a boil.

Step 8: Reduce the heat slightly and simmer, stirring frequently for 6-7 minutes.

Step 9: Remove from heat and stir in the milk. Allow the mixture to cool completely.

10.

Step 10: Once cooled, beat the caramel mixture and powdered sugar together until the frosting forms. Adjust consistency if needed.

Step 11: Prepare a piping bag with a 1M star tip and pipe the frosting onto the cooled cupcakes.

12.

Step 12: Sprinkle mini chocolate chips over the top of each cupcake. Enjoy and refrigerate any leftovers.

What to Serve with These Cupcakes

  • Coffee or Espresso: The rich flavors pair wonderfully with a robust cup of coffee.
  • Vanilla Ice Cream: A scoop of ice cream adds a creamy contrast to the dense cupcakes.
  • Bourbon: For an adult gathering, serve these cupcakes with a glass of bourbon to complement the flavors.

Storage

  • Refrigerate: Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
  • Freeze: You can freeze unfrosted cupcakes for up to 3 months. Thaw in the refrigerator and frost before serving.

Recipe Pro Tips

  • Check Your Oven Temperature: Ensure your oven is at the correct temperature to avoid over or underbaking.
  • Cool Completely: Let the caramel mixture cool completely before beating with powdered sugar to get the perfect frosting consistency.
  • Consistent Frosting: Add powdered sugar gradually if the frosting is too thin. If it is too thick, add milk a little at a time.

Recipe FAQs

Can I use a different type of cake mix? Yes, you can use any chocolate cake mix, but the Devil’s Food Cake mix offers a richer flavor.

What if I don’t have a piping bag? You can use a plastic sandwich bag with a corner cut off or simply spread the frosting with a knife.

Can I make these cupcakes ahead of time? Absolutely! You can bake the cupcakes a day ahead and frost them before serving. Store them in the refrigerator to keep them fresh.

Other Recipes to Try

  • If you love sweet treats, you might also be interested in making one of these tasty poke cakes!
  • Your springtime baking list might include this colorful Spring Poke Cake.

Enjoy these Bourbon Chocolate Cupcakes as a delightful treat for any occasion! They’re easy to make and keep for several days. They also freeze well, so you might even want to whip up a spare batch!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back and browse all of my easy recipes!

Yield: 24 Cupcakes

Bourbon Chocolate Cupcakes

Bourbon Chocolate Cupcakes

Indulge in these Decadent Bourbon Chocolate Cupcakes with Caramel Frosting. Perfect for any occasion, these rich and flavorful cupcakes are easy to make and sure to impress!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 (15.25 oz.) box of Chocolate Devil’s Food Cake Mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • ¼ cup bourbon
  • 3 eggs
  • 1 cup brown sugar
  • ½ cup salted butter
  • ¼ cup milk
  • 2 ½ cups powdered sugar
  • ¼ cup miniature chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit, and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together cake mix, water, oil, bourbon, and eggs until well combined.
  3. Pour the cupcake batter into the liners, filling a little over ⅔ full. If you don’t have two muffin tins, place the batter in the refrigerator and repeat for the remaining cupcakes after the first batch bakes.
  4. Bake according to the cake mix box directions, about 16-19 minutes.
  5. Allow the cupcakes to cool. Meanwhile, prepare the frosting.
  6. In a medium saucepan, melt butter over medium heat.
  7. Stir in sugar, and heat, stirring frequently over medium-high heat, until the mixture comes to a boil.
  8. Reduce heat slightly, and simmer, stirring frequently, for 6-7 minutes.
  9. Remove from the heat, and stir in milk.
  10. Allow the caramel mixture to cool completely.
  11. Once cooled, beat the caramel mixture and powdered sugar together until your frosting forms. If the frosting is too thin to hold its shape, add powdered sugar 1-2 tbsp. at a time, until you reach your desired consistency, or, if it gets too thick, you can add a tbsp. of milk to thin it back out if needed. You want it to be stiff enough to hold its shape, but not too stiff as it will be harder to pipe onto the cakes, and it will harden more after the cupcakes are frosted.
  12. Prepare a piping bag with a 1M star tip, and pipe the frosting onto the cupcakes.
  13. Sprinkle mini chocolate chips over top of the cupcakes.
  14. Enjoy, and refrigerate any leftovers.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 236Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 203mgCarbohydrates: 38gFiber: 0gSugar: 29gProtein: 2g

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