7 Boozy Cupcake Recipes ...


I absolutely love discovering new cupcake recipes, especially boozy cupcake recipes! I’m not a big drinker, but infusing liquor inside cupcakes is an interesting and easy way to add more flavor to these infamous baked goods. These seven boozy cupcake recipes won’t get you tipsy, but they will definitely excite your taste buds!

1. Mudslide Cupcakes

Mudslide Cupcakes

Yes, ladies, there is such a thing as a mudslide cupcake! As one of my favorite boozy cupcake recipes, this recipe is purely mouth-watering. With Irish cream and coffee flavored liquor, chocolate fudge cake mix and milk chocolate chips, how can you go wrong?

**Note: this recipe makes 24 cupcakes and takes approximately an hour and a half



1 box Betty Crocker® SuperMoist® triple chocolate fudge cake mix


¾ cup coffee-flavored liqueur

½ cup vegetable oil

½ cup cold brewed coffee

Buttercream Frosting

½ cup butter, softened

¼ cup milk chocolate chips, melted

¼ cup coffee-flavored liqueur

4 cups powdered sugar

Whipped Cream

1 cup whipping cream

1 cup powdered sugar

2 tablespoons Irish cream liqueur

Garnish, if desired

1/4 cup chocolate shavings


Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.

Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.

In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.

Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.

Source: bettycrocker.com

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