Chocolate Bourbon Cupcake Recipe

Chocolate Bourbon Biscuit Cupcake Recipe

What makes a bourbon cupcake different to any other cupcake? Well, after a few attempts at some recipes I ended up starting from scratch and making my own. And the result was a lot better than expected (woo!). Paul even said these were the best by far.

These are slightly different from my other chocolate cupcakes. They are more chocolatey and a bit firmer with a creamy topping  – kinda like the bourbon cream biscuit itself (except the creamy bit is inside)!

Chocolate Bourbon Cupcake Recipe

WHAT YOU NEED

SPONGE

  • 100g unsalted butter (softened)
  • 100g caster sugar
  • 50g cocoa powder
  • 100g self-raising flour
  • x2 medium free-range eggs
  • 1 tablespoon of vanilla extract
  • x2 tablespoons milk
  • A pinch of salt

Chocolate Bourbon Cupcake Recipe

ICING AND DECORATION

  • 100g salted butter (softened)
  • 100g unsalted butter (softened)
  • 270g icing sugar
  • 30g cocoa powder
  • 2 tablespoons of milk
  • 12 Bourbon biscuits
  • Chocolate sprinkles

METHOD

SPONGE

  1. Mix the butter and the caster sugar together until pale and fluffy.
  2. Beat in the eggs, milk and the vanilla extract.
  3. Sift the flour and cocoa powder and mix until the batter is lump-free and smooth.
  4. Divide the mixture equally among 12 cupcake cases.
  5. Bake for 18-22 minutes at 180 degrees celsius.
  6. Leave to cool before adding buttercream.

Chocolate Bourbon Cupcake Recipe

BUTTERCREAM

  1. Mix both the salted and unsalted butter with the sifted icing sugar until soft.
  2. Add in sifted cocoa powder and milk until smooth and lump free.
  3. Pipe/spread the icing onto the cupcakes, add sprinkles and pop a bourbon biscuit on top!

 

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