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The buttercream frosting on these cupcakes is sweet and bourbon-heavy, while the cake recipe consistently produces the best chocolate cake I’ve ever had.
My parents came to Durham last weekend for a visit, and since my dad’s birthday is later this month, we decided to celebrate while they were in town.
We both have a strong affinity for bourbon, so I felt like it was only natural to include it somehow. And I had a suspicion that bourbon buttercream would play well with dark chocolate cupcakes. As luck would have it, I was very right.
Not that I received any complaints, but I was possibly a little heavy-handed with the bourbon. So add a couple of tablespoons and taste before going for the full 1/4 cup (or more!).
You’ve seen the dark chocolate cupcakes on this blog before. Seriously, the best chocolate cake recipe I’ve ever made or had. The bourbon buttercream recipe is listed below.
You’ll need (makes enough to frost 3-4 dozen cupcakes):
- 4 sticks unsalted sweet cream butter, softened
- 5-6 cups powdered sugar
- 1/4 tsp salt
- 3 tsp vanilla extract
- 1/4 cup bourbon (give or take a splash)
To make the frosting, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium for about 1 minute.
Add 2 cups of the powdered sugar, the salt, and vanilla extract. Beat on low speed until the powdered sugar is incorporated.
Add another 2 cups of the powdered sugar, along with the bourbon. Beat on low speed, and add the additional 2 cups of sugar as needed to thicken the frosting.
Once the frosting is as stiff as you’d like it to be, beat it on medium speed for about 4 minutes, or until the frosting is fluffy and smooth.
Frost the cupcakes, and go to town.
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