Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting and Bourbon Glaze

Absolutely! Here's a full, detailed recipe for **Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting and Bourbon Glaze**, spanning over 600 words. This indulgent dessert is perfect for adult gatherings, celebrations, or anytime you want a treat with deep flavor and a sophisticated twist.

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# Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting and Bourbon Glaze

**Rich, Boozy Cupcakes with Deep Chocolate Flavor, Topped with Silky Buttercream and a Decadent Bourbon Drizzle**

If you’re looking to elevate your standard chocolate cupcake into something extraordinary, these **Bourbon Chocolate Cupcakes** are the answer. The combination of rich cocoa, the warmth of bourbon, and a luxurious buttercream frosting creates a decadent treat that’s indulgent and unforgettable. A bourbon glaze drizzled on top seals the deal with a sophisticated flair.

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## Why You'll Love This Recipe

- Deep chocolate flavor with hints of vanilla and oak from the bourbon

- Moist, tender cupcakes with a soft crumb

- Silky, creamy chocolate buttercream frosting

- An irresistible bourbon glaze that adds depth and sweetness

- Perfect for dinner parties, holidays, or just because

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## Ingredients

### For the Cupcakes:

- 1 cup (240 ml) whole milk

- 1 tablespoon white vinegar or lemon juice (for homemade buttermilk)

- 1 cup (200 g) granulated sugar

- ¾ cup (180 ml) vegetable oil

- 2 large eggs

- 1 ½ teaspoons vanilla extract

- ¼ cup (60 ml) bourbon (e.g., Maker’s Mark, Woodford Reserve)

- 1 cup (125 g) all-purpose flour

- ½ cup (60 g) unsweetened cocoa powder

- 1 ½ teaspoons baking soda

- ½ teaspoon salt

- ½ cup (120 ml) hot brewed coffee (enhances the chocolate flavor)

### For the Chocolate Buttercream Frosting:

- 1 cup (226 g) unsalted butter, softened

- 2 ½ cups (300 g) powdered sugar, sifted

- ¾ cup (65 g) unsweetened cocoa powder

- ¼ cup (60 ml) heavy cream or milk

- 1 teaspoon vanilla extract

- 1–2 tablespoons bourbon (to taste)

- Pinch of salt

### For the Bourbon Glaze:

- ¼ cup (60 ml) bourbon

- 2 tablespoons unsalted butter

- ⅓ cup (65 g) brown sugar

- ½ teaspoon vanilla extract

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## Instructions

### Step 1: Make the Cupcakes

1. **Preheat your oven** to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

2. **Prepare the buttermilk substitute** by combining milk and vinegar in a small bowl. Let sit for 5–10 minutes.

3. In a large mixing bowl, whisk together sugar, oil, eggs, vanilla, and bourbon until smooth.

4. Add the buttermilk to the wet mixture and mix until combined.

5. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. Finally, stir in the hot coffee. The batter will be thin—this is normal.

8. Fill cupcake liners ⅔ full and bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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### Step 2: Make the Chocolate Bourbon Buttercream

1. In a large mixing bowl, beat the softened butter until smooth and fluffy, about 2–3 minutes.

2. Gradually add powdered sugar and cocoa powder, beating on low speed to avoid a dust cloud.

3. Add heavy cream, vanilla, bourbon, and a pinch of salt. Beat on high until frosting is creamy and smooth. Adjust thickness with more sugar or cream as needed.

4. Transfer to a piping bag fitted with your desired tip.

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### Step 3: Make the Bourbon Glaze

1. In a small saucepan over medium heat, combine bourbon, butter, and brown sugar.

2. Stir constantly until the sugar dissolves and the glaze thickens slightly, about 3–5 minutes.

3. Remove from heat and stir in vanilla extract. Let cool slightly.

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### Step 4: Assemble the Cupcakes

1. Once cupcakes are completely cool, pipe a generous swirl of frosting on each one.

2. Drizzle the bourbon glaze over the top. You can use a spoon or a squeeze bottle for precision.

3. Optional: Garnish with chocolate shavings, a pinch of sea salt, or a bourbon-soaked cherry for flair.

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## Tips for Best Results

- **Use quality bourbon** for the best flavor—cheap bourbon can taste harsh and ruin the balance.

- **Let the glaze cool** before drizzling to avoid melting the frosting.

- **Use freshly brewed hot coffee** to deepen the chocolate notes—it won’t taste like coffee but will enhance richness.

- **Don't overmix the batter** to keep cupcakes light and fluffy.

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## Variations

- **Make it a layer cake**: Double the recipe and bake in two 9-inch cake pans.

- **Add chocolate chips** to the batter for extra indulgence.

- **Non-alcoholic version**: Replace bourbon with vanilla extract and use coffee or cream in the glaze.

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## Final Thoughts

These **Bourbon Chocolate Cupcakes** are not your everyday dessert. They’re rich, mature, and utterly indulgent—everything a chocolate-lover could want with a grown-up twist. From the moist chocolate cake to the dreamy buttercream and glossy glaze, every bite is layered with flavor and elegance. Serve them at your next gathering and watch them disappear.

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