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7 Boozy Cupcake Recipes

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Boozy cupcakes are a fantastic treat to bring to any event, combining the delight of a sweet dessert with a hint of your favorite cocktail. These recipes are perfect for celebrations or just to spice up an ordinary week. Each recipe is designed to be simple yet delicious, ensuring you impress your guests with your baking skills. Here are some mouth-watering boozy cupcake recipes to try out.

Mudslide Cupcakes

Cupcakes:

  • 1 box Betty Crocker® SuperMoist® triple chocolate fudge cake mix
  • 3 eggs
  • ¾ cup coffee-flavored liqueur
  • ½ cup vegetable oil
  • ½ cup cold brewed coffee

Buttercream Frosting:

  • ½ cup butter, softened
  • ¼ cup melted milk chocolate chips
  • ¼ cup coffee-flavored liqueur
  • 4 cups powdered sugar

Whipped Cream:

  • 1 cup whipping cream
  • 1 cup powdered sugar
  • 2 tablespoons Irish cream liqueur
  • Chocolate shavings for garnish
  1. Preheat oven to 350°F. Line 24 muffin cups with paper liners.
  2. In a large bowl, combine cupcake ingredients and beat on low for 30 seconds, then on medium for 2 minutes.
  3. Divide batter among muffin cups and bake for 20 minutes or until a toothpick comes out clean. Cool completely.
  4. For the frosting, beat butter, melted chocolate, and liqueur until blended. Gradually add powdered sugar until smooth. Refrigerate until ready to use.
  5. For whipped cream, beat cream, powdered sugar, and liqueur until stiff peaks form. Refrigerate until ready to use.
  6. Pipe frosting and whipped cream onto cupcakes, garnish with chocolate shavings, and store in refrigerator.

Whiskey Cupcakes

Cupcakes:

  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • ½ cup strong coffee
  • ½ cup Jack Daniels Whiskey
  • 1 cup buttermilk
  • ½ cup vegetable oil

Ganache:

  • 16 oz dark chocolate (65-72%), chopped
  • ¾ cup heavy cream
  • 2 tbsp unsalted butter
  • ¼ cup Jack Daniels Whiskey

Buttercream Frosting:

  • 1 lb unsalted butter, softened
  • 1 package white chocolate vanilla instant pudding mix
  • 2 cups dark chocolate whiskey ganache
  • ½ cup sifted dark cocoa powder
  • ½ cup heavy cream
  • ½ cup powdered sugar
  • Whiskey to taste
  1. Preheat oven to 350°F. Line cupcake tins with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In another bowl, mix eggs, coffee, whiskey, buttermilk, and oil. Add to dry ingredients and mix until smooth.
  4. Fill cupcake tins halfway and bake for 18-20 minutes. Cool completely.
  5. For ganache, heat cream and pour over chocolate. Stir in butter and whiskey until smooth. Cool completely.
  6. For frosting, beat butter and pudding mix for 5 minutes. Add ganache, cocoa powder, and cream, beating for another 5 minutes. Gradually add powdered sugar to taste, beating until fluffy. Add whiskey as desired.

Piña Colada Cupcakes

Cupcakes:

  • 2 ¼ cups sifted cake flour
  • 2 ¼ tsp baking powder
  • 1 2/3 cups sugar
  • 1/3 cup oil
  • 2 large eggs
  • ½ cup diced pineapple
  • 1 can (13.5 oz) coconut milk
  • Splash of dark rum (optional)
  • 2 tsp vanilla extract

Whipped Vanilla Frosting:

  • 1 bag shredded coconut
  • Maraschino cherries
  1. Preheat oven to 350°F. Line cupcake pan with baking cups.
  2. Combine flour, baking powder, and salt in a bowl.
  3. Mix sugar and oil in a mixer, add eggs one at a time.
  4. Alternately add flour mixture and coconut milk mixture, then fold in pineapple and rum (if using).
  5. Fill cupcake cups and bake for 18-20 minutes. Cool completely.
  6. Frost with whipped vanilla frosting, roll tops in shredded coconut, and top with a cherry.

Champagne Cupcakes

Cupcakes:

  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ cup Greek yogurt
  • ½ cup champagne

Frosting:

  • 1 cup plus 1 tbsp champagne
  • 1 cup unsalted butter, room temperature
  • 2 ½ cups powdered sugar
  1. Preheat oven to 350°F. Line 16 cupcake wells with liners.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  3. In another bowl, whisk together flour, baking soda, baking powder, and salt. Mix yogurt and champagne in a separate bowl.
  4. Alternate adding flour and champagne mixtures to butter mixture. Divide batter among cupcake tins and bake for 18-20 minutes. Cool completely.
  5. Simmer 1 cup champagne until reduced to 2 tbsp, cool. Beat butter and powdered sugar, add reduced and fresh champagne, mix until fluffy.

Amaretto Cupcakes

Cupcakes:

  • 110g unsalted butter, room temperature
  • 300g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • 120g plain flour
  • 125ml semi-skimmed milk
  • 1 tsp amaretto liqueur
  • Toasted slivered almonds for garnish
  1. Preheat oven to 350°F. Line muffin tray with cupcake cases.
  2. Cream butter and sugar until pale and smooth. Add eggs one at a time.
  3. Combine flours in a bowl. Mix milk and amaretto in a jug.
  4. Alternate adding flour and milk mixtures to butter mixture. Fill cupcake cases and bake for 25 minutes. Cool completely.
  5. Heat sugar and water with remaining amaretto until sugar dissolves. Dip cupcake tops in syrup. Cool completely.

Kahlua Cupcakes

Cupcakes:

  • ¾ cup unsweetened cocoa powder
  • 1 tbsp instant espresso powder
  • 1 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 ½ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract

Frosting:

  • 12 tbsp unsalted butter, room temperature
  • 4 cups confectioners’ sugar, sifted
  • 7-8 tbsp Kahlua liqueur
  • 2 tbsp heavy cream
  1. Preheat oven to 350°F. Line cupcake pans with paper liners.
  2. Combine dry ingredients in a bowl. Add eggs, water, buttermilk, oil, and vanilla. Mix until smooth.
  3. Divide batter among liners and bake for 18-20 minutes. Brush warm cupcakes with Kahlua. Cool completely.
  4. For frosting, beat butter until smooth. Add sugar, then Kahlua, and beat until fluffy. Add cream and beat until light. Frost cooled cupcakes.

Tequila-Lime Cupcakes

Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • Zest and juice of 1 ½ limes
  • 2 tbsp tequila
  • ¼ tsp vanilla extract
  • ½ cup buttermilk

Tequila-Lime Frosting:

  • 1 cup unsalted butter, room temperature
  • 2 ¾ cups powdered sugar
  • 1 tbsp lime juice
  • 2 tbsp tequila
  • Pinch of coarse salt
  1. Preheat oven to 325°F. Line muffin tin with liners.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then lime zest, juice, vanilla, and tequila.
  4. Alternate adding dry ingredients and buttermilk to butter mixture. Fill cupcake cups and bake for 25 minutes. Brush warm cupcakes with tequila. Cool completely.
  5. For frosting, beat butter until fluffy. Gradually add powdered sugar. Add lime juice, tequila, and salt. Mix until fluffy. Frost cooled cupcakes and garnish with lime zest and a lime wedge.

Enjoy these delightful boozy cupcakes at your next gathering!