Under 21 need not inquire. These cupcakes are for the bourbon lovers! Or, use rum if you'd prefer!
Tools you'll need:
All tools as described for the decadent chocolate cake
Cupcake papers
Preheated oven to 350 degrees
Mixing bowl
Whisk
Microwave safe bowl (not necessary if the butter is already soft)
Knife or frosting spatula
Frosting injector (if injecting the cupcakes)
Cooling racks
Electric beater
Ingredients:
All ingredients as listed for the decadent chocolate cake
4-4.5 Cups powdered sugar
1 Cup softened unsalted butter (2 sticks)
1/4 Cup Bourbon (or rum) of your choice (I used Jim Beam)
Instructions:
Preheat the oven to 350 degrees. Make the cupcake batter as instructed in my decadent chocolate cake recipe. Line two 12-cupcake sheets and fill each paper 3/4 of the way full with batter. Bake for about 22 minutes or until the toothpick test comes out clean. Be careful not to over cook them as they will then be dry. Remove the cupcakes to the cooling racks.
In a separate bowl, cream together the butter and booze. Slowly add the powdered sugar until you get your desired consistency. If you want more of a glaze like in these photos, use a little less powdered sugar, or add a little more booze. When the cupcakes are completely cool, either frost the tops with a knife/spatula, or use the injector to inject a small amount of the frosting in the center of the cupcake through the top (then frost the top) Mangia!
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