Bourbon Chocolate Cupcakes with Caramel Frosting
Rich, moist chocolate cupcakes with a splash of bourbon, topped with homemade caramel frosting and mini chocolate chips. Perfect for parties, holidays, or anytime you want a bakery-worthy treat with minimal effort.
Servings: 24 Cupcakes
Ingredients
For the Cupcakes:
- 1 box Devil’s Food Cake mix or other chocolate cake mix
- 1 cup water
- ½ cup vegetable oil
- ½ cup bourbon
- 3 large eggs
For the Caramel Frosting:
- ½ cup butter
- 1 cup brown sugar
- ¼ cup milk
- 3 cups powdered sugar
For Garnish:
- Mini chocolate chips optional
Instructions
- Prep the oven – Preheat to 350°F and line a muffin tin with 24 cupcake liners.
- Make the batter – In a large mixing bowl, whisk together cake mix, water, oil, bourbon, and eggs until smooth.
- Bake the cupcakes – Fill liners about ⅔ full. Bake 16–19 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- Start the frosting – In a saucepan, melt butter over medium heat. Stir in brown sugar and bring to a boil. Reduce heat slightly and simmer 6–7 minutes, stirring often.
- Cool the caramel – Remove from heat, stir in milk, and allow the mixture to cool completely.
- Finish the frosting – Beat the cooled caramel with powdered sugar until fluffy and smooth. Adjust consistency with more sugar (to thicken) or milk (to thin).
- Decorate – Pipe or spread frosting on cooled cupcakes. Sprinkle with mini chocolate chips, if desired.
Notes
- Let the caramel mixture cool fully before adding powdered sugar, or the frosting may separate.
- Substitute bourbon with strong coffee or water for a non-alcoholic version.
- Store frosted cupcakes in the refrigerator for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.