Monday, May 14, 2012

Bourbon Chocolate Cupcakes

This was supposed to be doughnut week for The Good Life. I've been pinning recipes the last couple of days in order to get my creative juices flowing. I even went shopping today for fun and interesting doughnut ingredients.

What happened? While I was putting away my groceries, I saw leftover chocolate cake batter and chocolate bourbon balls staring at me. I knew what I had to do, bourbon chocolate cupcakes. And boy am I glad I did. The cupcakes baked up very moist and the candy disappeared into the cake leaving only the delicious bourbon flavor and added chocolate. 
Yield Makes 24  

  • Your favorite chocolate boxed cake mix (or you can make yours from scratch, whatever makes you happiest.)
  • 3 eggs
  • 1 1/4 cup cold coffee
  • 1/2 cup veggie oil
  • 2/3 cup of sour cream
  • 12 bourbon ball chocolate candies cut into halves and pecan removed. Buy them or make them.
  • 1 cup dark chocolate chips
  • 1/3 cup of warm milk (put in the microwave for 20 seconds.)
  • 1//4 cup chopped peanuts
My sweet mother in law brought these back from the Kentucky Derby.
Remove the pecan and cut in half.

  • Mix together eggs, coffee, oil, and sour cream. 
  • Add in the chocolate cake mix and stir until thoroughly blended. Or if you're using an electric mixer, mix on medium for two minutes. That should be fine. 
  • Line cupcake pans with those little papers. 
  • Divide batter evenly into cupcake pans.
  • Push one half of a bourbon ball into each cupcake. It'll stick out but that's ok. It's going to bake down.
  • Bake at 325 for 24 minutes but check them at 20. They will look a little wet. They should be firm though.
  • Let cakes cool for 20 minutes.
  • Add the warm milk to the chocolate chips and stir. If the ganache needs warming, put it in the microwave for 10 seconds at a time till it's smooth.
  • Frost the cooled cupcakes with the ganache.
  • Sprinkle with peanuts.
I brought my cupcake outside for its portrait because the natural light in my house is awful.

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