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Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting and Bourbon Glaze Recipe

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4.5 from 128 reviews

Indulge in the rich, moist Bourbon Chocolate Cupcakes topped with a luscious chocolate buttercream frosting and a smooth bourbon glaze. These decadent cupcakes combine deep cocoa flavors with the warmth of bourbon, making them a perfect dessert for special occasions or an elegant treat.

Ingredients

Scale

Chocolate Cupcakes

  • 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 cups vegetable oil
  • 1/2 cup sour cream
  • 2 tsp vanilla extract

Chocolate Buttercream Frosting

  • 16 oz unsalted butter (room temperature)
  • 2–3 cups powdered sugar
  • 3 egg yolks
  • 5 oz dark semi-sweet chocolate (melted and slightly cooled)

Bourbon Glaze

  • 3/4 cup bourbon
  • 1/2 cup brown sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a cupcake pan with cooking spray and line each cup with cupcake liners to prevent sticking.
  2. Make Cocoa Mixture: In a small saucepan, mix the unsweetened cocoa powder with hot water. Bring it to a simmer, then stir in bourbon. Let it simmer for about one minute before setting aside to cool.
  3. Combine Dry Ingredients: In the bowl of an electric mixer, sift together the flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, vanilla extract, eggs, and sour cream until smooth and emulsified.
  5. Incorporate Wet and Dry: On low mixer speed, slowly pour the wet mixture into the dry ingredients. Once incorporated, increase speed to medium and beat for about two minutes to develop batter structure.
  6. Add Cocoa Mixture: Lower mixer speed to low and gradually pour in the hot cocoa and bourbon mixture. Mix just until combined to avoid overmixing.
  7. Smooth Batter: Turn off the mixer and use a spatula to scrape down the sides and bottom of the bowl. Continue mixing gently with the spatula until the batter is smooth and uniform.
  8. Fill Cupcake Liners and Bake: Pour batter evenly into cupcake liners, filling about three-quarters full. Use an ice cream scoop for consistency. Bake for 18-20 minutes. Start checking doneness at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool Cupcakes: Remove cupcakes from oven and cool completely on a wire rack before frosting to prevent melting the frosting.
  10. Prepare Bourbon Glaze: In a small saucepan over medium heat, whisk together bourbon and brown sugar. Bring to a simmer and cook until the liquid reduces by half, about 10-15 minutes. Let the glaze cool completely before using.
  11. Melt Chocolate for Frosting: Warm the dark semi-sweet chocolate using a double boiler or microwave until melted. Allow to cool slightly so it doesn’t melt the butter in the next step.
  12. Make Buttercream: Using an electric mixer, beat the unsalted butter at high speed until fluffy, about 3-5 minutes. Lower speed to low and alternate adding powdered sugar and egg yolks, beating well after each addition until fully incorporated.
  13. Add Melted Chocolate: With mixer on medium-low speed, gradually drizzle in the cooled melted chocolate until the frosting is smooth and fluffy.
  14. Frost Cupcakes: Transfer the chocolate buttercream to a pastry bag and frost the cooled cupcakes evenly.
  15. Glaze Cupcakes: Slowly drizzle the cooled bourbon glaze over the frosted cupcakes, allowing it to drip down the sides and collect in the liners, enhancing flavor throughout.

Notes

  • For best results, use room temperature eggs and butter to ensure smooth mixing and texture.
  • The bourbon glaze should be fully cooled before drizzling to prevent melting the frosting.
  • Check cupcakes early during baking to avoid overbaking and dryness.
  • The bourbon adds warmth and depth but can be omitted or substituted with vanilla extract for a non-alcoholic version.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness, bringing to room temperature before serving.

Keywords: bourbon chocolate cupcakes, chocolate buttercream frosting, bourbon glaze, rich chocolate cupcakes, moist cupcakes, bourbon dessert

Find it online: https://ricoloranz.com/bourbon-chocolate-cupcakes-with-chocolate-buttercream-frosting-and-bourbon-glaze-recipe/