Southern Comfort Cupcakes
These are moist, chocolate Devil's Food cupcakes made with instant chocolate pudding for extra fudgy texture and topped with a boozy Southern Comfort buttercream, melted chocolate drizzle, and crunchy caramel corn. They are party-ready and well suited for adult gatherings or special occasions.
Equipment
- Stand mixer
- paddle attachment
- hand mixer
- 12-cup muffin tin
- paper liners
- nonstick cooking spray
- wire rack
- piping bag
Ingredients
- 1 package Devil’s Food Cake mix (18.25 ounce); 1 (5.9 ounce) package instant chocolate pudding mix; 1 cup sour cream; 1 cup vegetable oil; 4 eggs, lightly beaten; 1/2 cup warm water; 1 teaspoon of vanilla
- 4 sticks unsalted butter room temperature; 1 tablespoon clear vanilla extract; ¼ teaspoon fine sea salt; 2 pounds confectioners’ sugar; 4 tablespoons Southern Comfort
- 1/2 cup semisweet chocolate chips melted and cooled; Southern Comfort Caramel Corn
Instructions
- Preheat oven to 350 degrees F.
- Line two 12-cup muffin tins with paper liners or spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the Devil's Food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, lightly beaten eggs, warm water, and vanilla until well combined and smooth.
- Evenly divide the batter among the prepared pans (a large cookie scoop that holds 3 tablespoons works well).
- Bake for 20-25 minutes, or until the top is springy to the touch; a small divot may appear in the center of the cupcake.
- Cool the cupcakes thoroughly on a wire rack.
- Cream the butter in the bowl of an electric or stand mixer, then add the clear vanilla extract and fine sea salt.
- Gradually add the confectioners' sugar, mixing thoroughly after each addition. After all the sugar is incorporated, add the Southern Comfort and beat until light and fluffy. If the frosting is too thick, add more Southern Comfort 1 teaspoon at a time until you reach the desired consistency. Pipe the frosting onto the cooled cupcakes.
- Place the melted semisweet chocolate into a piping bag or plastic storage bag and snip off the tip, drizzle the buttercream with the melted chocolate, and top each cupcake with Southern Comfort Caramel Corn.
Notes
A small divot may appear in the center of the cupcakes after baking; the frosting will cover it. Use a large cookie scoop (about 3 tablespoons) to portion batter for even cupcakes. If the frosting is too thick, thin it 1 teaspoon Southern Comfort at a time until pipeable; the buttercream contains alcohol and is intended for adult consumption.