Cupcakes
1
box devil's food cake mix
1
cup water
1/3
cup vegetable oil
1/4
cup bourbon whiskey
3
eggs
1
teaspoon vanilla
Filling
3/4
cup whipping cream
6
oz semisweet baking chocolate, finely chopped
1/3
cup butter, softened
3
tablespoons coffee liqueur
Frosting
1
jar (7 oz) marshmallow creme (1 3/4 cups)
1
cup butter, softened
2
tablespoons vanilla-flavored vodka
3
cups powdered sugar
Garnish
1/4
cup coffee liqueur
DIRECTIONS:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted. Cover; refrigerate about 60 minutes or until spreading consistency.
- For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy.
- To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.
Makes 24 cupcakes
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