Whatever you had planned as a Father’s Day dessert, cancel it! You will want to make these Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting topped with sweet Bourbon Glaze. These cupcakes are unbelievably delicious, soft, and sweet with lots of chocolate flavors and a hint of bourbon.
CHOCOLATE CUPCAKES
What an amazing treat these cupcakes would make for any dad this Father’s day! I think these cupcakes even trump my Root Beer Cupcakes with Cream Soda Frosting from last year. Those were fantastic cupcakes, don’t get me wrong, but these are on a whole new level.
Of course, you would have to love chocolate to enjoy these little pieces of chocolate heaven because this is recipe is for chocolate lovers for sure. The cupcakes and the frosting is rich in chocolate.
Chocolate cupcakes themselves are made with addition of bourbon. Chocolate and bourbon makes a delicious flavor combination and wonderful in sweet desserts. Bourbon is not just for savory dishes, it enhances the flavor of chocolate and aroma that will fill your house is intoxicating!
Of course, what else could I pair these delightful cupcakes with but my chocolate buttercream frosting. It’s so creamy and smooth, with just the right amount of chocolate so it is not overbearing.
It’s perfect frosting for cupcakes, any cake, and great for dipping fruit. Try a banana or a strawberry with some of this chocolate buttercream, it will change your world.
I also made an easy bourbon glaze to drizzle on top. This addition is optional for those who don’t like to cook with alcohol but HIGHLY recommended. It brings everything together and adds a great flavor pop. (This bourbon glaze is slow simmered for quite a while, so the alcohol does cook out.) Some of the drizzle also seeps into the cupcake, between the cupcake liner and the cake, and it’s so delicious!
HOW TO MAKE CHOCOLATE CUPCAKES
Chocolate cupcakes are my favorite because they taste rich, soft, and moist. Another reason it because it’s very hard to mess them up.
Preheat the oven to 350° and lightly spray cupcake pan with cooking spray. Line each cup with cupcake liners.
In a small saucepot, mix water with unsweetened cocoa powder and bring it to a simmer. Stir in bourbon and cook for about a minute and set the moisture aside to cool.
In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda, and salt. Mix until combined.
Separately, whisk together the vegetable oil, vanilla extract, eggs, and sour cream.
Slowly pour in the egg mixture into the dry ingredients while mixing on low speed. Once it’s combined, bring the speed up to medium and beat for about two minutes.
Lower the speed to low again and slowly pour in the hot cocoa mixture. Mix until just combined and turn off the mixer.
Using a rubber spatula, scrape the sides and the bottom of the bowl, continue mixing with the spatula until the batter is smooth.
Scoop batter into the cupcake liners, filling them about 3/4 of the way. I like to use an ice cream scoop that way I get an even amount of batter each time. Bake for 18-20 minutes. To check if the cupcakes are done, do a toothpick test at 18 minutes.
Cool cupcakes completely before frosting.
HOW TO MAKE CHOCOLATE BUTTERCREAM FROSTING
I highly recommend using a double boiler for melting chocolate. If you don’t have a double boiler, set a glass mixing bowl over a pot of water. Use a bowl that fits into the pot about half way. Warm the chocolate in a double boiler until melted and allow to cool slightly.
NOTE: if you are not able to use a double boiler, you can use microwave but be careful or the chocolate might seize. Heat chocolate in a microwave in 30-45 second intervals at half the power.
Beat softened butter until it is fluffy on high speed (3-5 minutes), lower the speed to low and add in icing sugar and the egg yolk alternately, beating after each addition.
The mixture should be very fluffy. Set the mixer speed to medium low and gradually drizzle in melted chocolate.
Transfer the frosting into a pastry bag and frost the cooled cupcakes.
HOW TO STORE CUPCAKES
Make sure to store cupcakes in the refrigerator.
It’s best to store cupcakes in an air-tight container with a lid. Many cupcake bake pans come with a plastic lid that can be latched onto the pan to make it air-tight. I highly recommend using that kind of baking pan with a lid to store the cupcakes. Cupcakes will be kept safe in the pan and away from contact with the air.
Frosted cupcakes should last 2-3 days stored in an air-tight container, in the refrigerator.
SOME MORE RECIPES TO TRY
Salted Caramel Chocolate Cupcakes
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Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting and Bourbon Glaze
Ingredients
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 cooled a little
Bourbon Glaze
- 3/4 cup bourbon
- 1/2 cup brown sugar
Instructions
Chocolate Cupcakes
- Preheat the oven to 350° and lightly spray cupcake pan with cooking spray. Line each cup with cupcake liners.
- In a small sauce pot, mix water with unsweetened cocoa powder. Bring to simmer and stir in bourbon. Simmer for about a minute and set aside to cool.
- In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
- Separately, whisk together the vegetable oil, vanilla extract, eggs and sour cream.
- On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
- Lower the speed to low again and slowly pour in the hot cocoa mixture. Mix until just combined. Turn off the mixer.
- Using the spatula, scrape the sides and the bottom of the bowl, continue mixing with the spatula until the batter is smooth.
- Pour patter into the cupcake liners, filling them about 3/4 of the way. I use an ice cream scoop to get even amount of batter each time. Bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.
- Cool completely before frosting.
Bourbon Glaze
- Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes.
- In a small sauce pot, over medium heat, whisk sugar and bourbon together and bring it to simmer. Cook for about 10-15 minutes, until the mixture is reduced in half. Cool completely.
Chocolate Buttercream Frosting
- Warm the chocolate in a double boiler or in the microwave until melted and allow to cool slightly.
- Beat butter until it is fluffy (about 3-5 minutes) high speed, lower the speed to low and add in icing sugar and the egg yolk alternately, beating after each addition.
- The mixture should be very fluffy.
- With the mixer on medium low, gradually drizzle in melted chocolate.
- Transfer the frosting to the pastry bag and frost the cooled cupcakes.
- After the cupcakes are frosted, slowly drizzle with the glaze from the top, letting it pour down, and have some of it run off into the liner, that way it gets to the cupcake under the cupcake liner.
Notes
Nutrition
Originally published on Will Cook For Smiles on June 8, 2014. Updated June 10, 2019.
Andrea says
Hello there! quick question!
How long would the bourbon glaze last if I refrigerate it? I fell in love with the recipe and more so the glaze for other desserts!
LyubaB says
Hi, it should last around 5-7 days in an airtight container in the fridge.
KayKay says
Could pasteurized egg product be used in place of the raw yolks?
LyubaB says
You want just yolks, not whites so if you use a product with just yolks that will be fine.
Jennifer Rouskey says
Oh yeah..what a great cupcake. I got a wild hair and added just a little bit of espresso chocolate chips to the buttercream frosting muxture. So so yummy!
LyubaB says
Good idea with the espresso chocolate chips! I am glad you liked it! 🙂
Jean says
Wow! looks delicious. I would try making these for sure 🙂 Thank you so much for sharing this recipe 🙂
LyubaB says
I hope you will try them!
Randee says
Made these today and they’re just amazing! I made a few small tweaks: I used almond flour and Truvia (adjusting the amount according to the Truvia packaging). It makes them gluten-free and less sweet (though of course the frosting still has the confectioner’s sugar in it). The cakes came out moist and brownie cake-like and delicious!
The glaze turned out a little more liquid than I’d hoped (I think I had imagined it would be more like a gel consistency) but no complaints there.
And this frosting! It’s total crack. Love it. Great recipe!
lyuba says
I’m SO happy you liked it!! Thank you, Randee 🙂
Elissa says
Do you really mean 16 ounces of butter or did you mean 16 tablespoons ? I feel like that might be too much butter….
Also can the buttercream still be made with out the eggs?
Dana says
What is the best way to store this frosting for next day use? Should I refrigerate it or keep it at room temperature?
lyuba says
Hi Dana,
Since this is a buttercream frosting, if you will refrigerate it, it will turn solid and you will not be able to pipe it. I also don’t recommend just keeping it at the room temperature for more than a few hours. What you can do is make it ahead of time, cover it and refrigerate. Pull it out about an hour or two before you need to frost the cupcakes and let it reach room temperature. Pop it in a mixer and whip it for a few seconds to fluff it up. It still does take some work the next day but not as much.
I hope you enjoy it!
Dana says
How many times should I multiply this recipe to get 3 9 inch cakes?
lyuba says
Hi Dana,
This recipe will make one 3 layer 8-inch cake. If you will use 9-inch pans, the layers will just be thinner. So you would need to make three of this recipe to get 3 cakes.
I hope you enjoy it!