Festive Whiskey Cupcakes Recipe Hides a Creamy, Boozy Surprise Inside
These cupcakes can be the life of your next party! Filled with whiskey-infused cream cheese and rich chocolate chips
No one can resist a boozy dessert. And in bite-sized form? You’ll have to make more. Watch guests “ooh” and “ahh” as they bite into this festive whiskey cupcakes recipe that hold a sweet surprise inside. That’s right, a creamy, whiskey-infused center piped into each cake! Furthermore, rich chocolate chips get folded into the batter and a fluffy, sugary frosting on top. So, serve these at your next party, and everyone will be asking for this recipe.
Whiskey, a distilled alcohol, comes from fermented grain mash. The grains used in whiskey production can vary and may include barley, corn, rye and wheat. Whiskey can be aged for varying lengths of time, ranging from a few years to several decades, depending on the desired characteristics. Some popular types of whiskey include Scotch whiskey, Irish whiskey and Bourbon. Tell us your favorite type of whiskey in the comments! Want more boozy cupcakes? Check out our recipes for Cocktail Cupcakes and Mojito Cupcakes.
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Ingredients
- 1 (8 oz.) pkg. cream cheese, at room temp.
- 1 egg, beaten
- 1⅓ cups granulated sugar
- ½ tsp. salt
- 1¼ cups mini semisweet chocolate chips
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- ¼ cup whiskey
- ⅓ cup oil
- 1 Tbs. white vinegar
- 1 Tbs. vanilla extract
- 2 cups butter, at room temp.
- 4 cups confectioners’ sugar
- Silver sugar pearls, red decorating sugar and fondant stars
Instructions
Heat oven to 350°F. Line 18 muffin cups with cupcake liners. On medium speed, beat cream cheese, egg,⅓ cup sugar and ¼ tsp. salt until combined. Fold in chocolate chips; reserve. In large bowl, combine flour, remaining 1 cup sugar, cocoa, cinnamon, baking soda, and remaining ¼ tsp. salt. In separate bowl, combine whiskey, ¾ cup water, oil, vinegar and 2 tsp. vanilla; combine with flour mixture.
Fill each muffin cup ¾ way full with batter; place 1 Tbs. cream cheese mixture in center of each cupcake. Bake until toothpick inserted near center comes out clean, 30–35 min. Let cool 10 min. Transfer from pans to rack; let cool.
On medium speed, beat butter until fluffy, about 2 min. On low, gradually add in confectioners’ sugar then remaining 1 tsp. vanilla; on medium-high, beat until fluffy, 2–3 min.
Transfer to pastry bag fitted with star tip. Pipe on cupcakes. Garnish with sugar pearls, red sugar and fondant stars.
To make fondant stars, line baking sheet with wax paper. Roll out 1/4 cup white rolled fondant to 1/8" thick. Using 1" star shaped cutter, cut out 18 stars. Transfer to pan; spray with gold color mist shimmering food spray. Let dry before placing on cupcakes.
