This is just a delicious boozy cupcake recipe. I chose to use a box cake mix, you can certainly use a homemade recipe, you’ll just have to figure out the liquor to other liquid ratio.
As always, be sure to read through the entire recipe, instructions and notes prior to starting.
Kick your celebration up a notch with these rich boozy cupcakes. In a medium mixing bowl, add: Using a hand mixer, mix ingredients for 2 minutes. Fill each liner 3/4 of the way full. Place in 350° oven, then immediately reduce temperature to 325° and bake for approximately 23 minutes or until the top of a cupcake springs back when lightly pressed. Let cupcakes cool completely before adding the frosting. In the bowl of a stand mixer (with a paddle), add the room temperature butter and beat for about one minute. Scrap down bowl and paddle and slowly begin to add the powdered sugar-you will do this in batches, scraping down bowl occassionally. Once all powdered sugar has been incorporated and mixed well, add salt. With mixer on low speed, add vanilla, heavy cream, and hennessy. Scrape down bowl once more, then mix on medium high speed for about 5-7 minutes. You can frost these cupcakes with a frosting spatula, butter knife or you can fill a piping bag with or without your favorite tip and get creative. Chocolate Hennessy Cupcakes
Ingredients
Instructions
LINE A CUPCAKE PAN WITH CUPCAKE LINERS AND PREHEAT OVEN TO 350°
FOR THE CUPCAKES:
FOR THE BUTTERCREAM:
FROSTING CUPCAKES:
Notes
For this recipe, I used Kroger's store brand Devil's Food Cake mix. I followed the instructions on the box EXCEPT instead of 1 cup of water, I used 1/2 water, 1/2 Hennessy. Your ingredients could vary, depending on the brand of cake mix you use. I think most brands do call for 1 cup of liquid, it's the other ingredients that vary. Just be sure to read the box and follow the directions, using 1/2 cup Hennessy for liquid, with water making up the rest.
While I chose to use 1/2 cup Hennessy, you can make this as boozy or not as you want. Just be sure to use a combination of Hennessy/water to equal liquid listed on the box. So, if you want to use 1 full cup of Hennessy and omit the water. . .go for it. On the other hand, you can use just 1/4 cup of Hennessy and make up the rest of the liquid in water. Using 1/2 cup Hennessy, I was able to taste the liquor in the cupcake, but only in the most delicious way.
While the alcohol cooks out of the cupcake (the strength of flavor depends on how much Hennessy you've added), there is alcohol in the frosting. If you want to make the frosting without the Hennessy, just use three tablespoons of heavy cream, instead of one.
You can certainly use a hand mixer when making the frosting. It will take a bit of time to get the same result a stand mixer produces.
If you don't have heavy cream for the frosting, you can use milk (or even water if you have to). Heavy cream just makes your buttercream a bit more rich and silky.
I recommend you use unsalted butter for the frosting, but if you prefer the salted version that's okay, just omit the salt.
Personally, I don't like sifting powdered sugar. However, it is a necessary step if you're wanting a silky smooth end result.
I use the red #24 scoop when adding the batter into the liners. One scoop typically fills the liner 3/4 full.
Cracking your eggs into a ramekin before you add them to your batter can save you from having to dig eggshells out of your bowl or mouth.
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