Introduction

These Bourbon Chocolate Cupcakes are rich, moist, and packed with deep chocolate flavor enhanced by a hint of bourbon. Topped with a smooth chocolate buttercream frosting and finished with a glossy bourbon glaze, they make an irresistible treat for any special occasion.

A close-up of a single chocolate cupcake with a rich, dark brown base wrapped in a white ridged paper liner, topped with two thick swirls of light tan frosting that are smooth and creamy with a few small air bubbles. The frosting is drizzled lightly with a golden caramel sauce, adding a shiny texture. The background features a textured white marbled surface with a slightly blurred second cupcake in the background, softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened cocoa powder
1 1/2 cups hot water
1/4 cup bourbon
2 1/2 cups all purpose flour
1 1/4 cup white granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 eggs (room temperature)
3/4 cup vegetable oil
1/2 cup sour cream
2 tsp vanilla extract
16 oz unsalted butter (room temperature)
2-3 cups powdered sugar
3 egg yolks
5 oz dark semi-sweet chocolate (melted and cooled slightly)
3/4 cup bourbon (for glaze)
1/2 cup brown sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly spray a cupcake pan with cooking spray. Line each cup with cupcake liners.
Step 2: In a small saucepan, mix the hot water with unsweetened cocoa powder. Bring to a simmer, then stir in 1/4 cup bourbon. Simmer for about one minute, then set aside to cool.
Step 3: In the bowl of an electric mixer, combine flour, granulated sugar, baking powder, baking soda, and salt. Mix until combined.
Step 4: In a separate bowl, whisk together vegetable oil, vanilla extract, eggs, and sour cream.
Step 5: On low speed, slowly pour the egg mixture into the dry ingredients. Once combined, increase the speed to medium and beat for about two minutes.
Step 6: Lower the mixer speed to low and slowly pour in the cooled cocoa and bourbon mixture. Mix until just combined, then turn off the mixer.
Step 7: Scrape the sides and bottom of the bowl with a spatula and continue mixing gently until the batter is smooth.
Step 8: Fill the cupcake liners about three-quarters full with batter, using an ice cream scoop for even portions. Bake for 18–20 minutes. Check doneness with a toothpick at 18 minutes.
Step 9: Allow cupcakes to cool completely before frosting.
Step 10: To make the bourbon glaze ahead of time, whisk together brown sugar and 3/4 cup bourbon in a small saucepan over medium heat. Bring to a simmer and cook until the mixture reduces by half, about 10–15 minutes. Cool completely.
Step 11: For the chocolate buttercream frosting, melt the dark semi-sweet chocolate gently in a double boiler or microwave and let cool slightly.
Step 12: Beat the butter on high speed until fluffy, about 3–5 minutes. Lower speed to low and alternately add powdered sugar and egg yolks, beating well after each addition. The mixture should become very fluffy.
Step 13: With the mixer on medium-low, gradually drizzle in the melted chocolate until fully incorporated.
Step 14: Transfer the frosting to a pastry bag and frost the cooled cupcakes evenly.
Step 15: After frosting, drizzle the bourbon glaze slowly over each cupcake, allowing it to drip down the sides and collect at the bottom for extra flavor.

Tips & Variations

Use room temperature eggs and butter to ensure ingredients combine smoothly and create a tender crumb.
If you prefer less bourbon flavor, reduce the amount slightly or substitute with vanilla extract in the glaze.
For a stronger chocolate taste, add a teaspoon of instant espresso powder to the cocoa mixture.
Try garnishing cupcakes with a sprinkle of flaky sea salt to enhance the bourbon and chocolate flavors.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let cupcakes come to room temperature before serving. The bourbon glaze may firm up when chilled; gently warm cupcakes to restore softness. These cupcakes also freeze well for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a chocolate cupcake with two visible layers: the bottom layer is dark, moist chocolate cake with a soft texture, and the top layer is a swirled, light brown creamy frosting with a smooth texture, sitting generously on top in a spiral shape. One cupcake has a bite taken out of it, showing the cake inside, and a small piece of the cupcake with some frosting is placed in front on a silver fork. The cupcake liner is light blue with a slightly crinkled edge. In the background, multiple cupcakes with the same frosting swirl are arranged on a metal cooling rack. To the left, there is a clear glass jug filled with milk, all resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the bourbon in the recipe?

Yes, you can substitute bourbon with an equal amount of milk or water in the cupcake batter and glaze, but the distinctive flavor will be milder.

Is it safe to use raw egg yolks in the frosting?

The recipe uses raw egg yolks in the buttercream, which is common in traditional recipes. To reduce risk, use pasteurized eggs or opt for an egg-free frosting alternative.