For the whiskey lover in your life, these Crown Royal Cupcakes are infused with the bold flavor of Crown Royal and filled with chocolate! Decadent and delicious!
I am in love with my chocolate cake recipe. It is so versatile. I mean seriously. I’ve made this chocolate cake so may different ways now… It’s gone mocha/coffee, dark chocolate, Guinness, cream, and now Crown Royal Reserve. I love the fact that just replacing this one ingredient, substituting just this one aspect of the cake can change the flavor so drastically. It’s amazing!
The cupcakes I made today are full of Crown Royal Reserve flavor. The aroma of the batter was extremely intense and tasted so incredibly delicious. The whiskey flavor was strong, but not over powering. It was perfection.
Inside these cupcakes is a spiced chocolate cream I had left over from the pumpkin spice cupcakes I made last week. I just whipped it up until it was smooth, added a tablespoon of Crown Royal to it and it was silky, smooth and perfect to fill these cupcakes with.
Topping these cupcakes is a cream cheese frosting with nothing but Crown Royal Reserve as the flavoring garnished with a dollop of the same chocolate cream as in the middle of the cake.
My neighbor got to sample one of the “rejects” as I call them and she said it was delish! (I usually don’t even eat a whole cupcake when I make them for clients. lol I’ve made these types of cupcakes so many times that I know what it all tastes like already! I’d be 325lbs again if I ate a cupcake everytime I made them haha)
- ¾ cup Crown Royal
- 1 cup unsalted butter
- ¾ cup dark chocolate cocoa powder
- 2 cups flour
- 2 cups sugar
- 1½ tsp baking soda
- ½ tsp salt
- ⅔ cup sour cream
- 2 eggs
- ¼ cup milk
- Recipe can be found here!
- NOTE: You’ll only need about half of what the recipe makes, so save the rest for later or only make half
- 1 Tbsp heavy cream
- 1 cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 2 lbs powdered sugar
- ¼ tsp salt
- ¼ cup + 1 Tbsp Crown Royal (more if you want a thinner frosting)
- Preheat oven to 350 F degrees. Line cupcake pans with liners.
- In a medium sauce pan, melt the butter over medium heat.
- Once melted, add the Crown Royal and cocoa powder and whisk until smooth. Bring just to a boil then remove from the heat to cool slightly.
- While cooling, whisk together the eggs, sour cream and milk in a medium bowl.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Slowly pour 2-3 Tbsp of the chocolate mixture into the egg mixture and whisk until smooth. Pour the rest in and whisk until combined.
- Make a well in the flour and pour in the wet mix. Whisk until smooth.
- Fill cupcake liners ¾ full. Bake for about 18 minutes or until a toothpick comes out clean.
- Allow to cool in pan for 5 minutes before removing to wire rack to cool completely.
- Using about half of the frosting from the this recipe, add 1 Tbsp of heavy cream.
- Using the whisk attachment on your stand mixer, whip frosting until light and fluffy.
- Core each cupcake and fill with the chocolate cream.
- In the bowl of your stand mixer, cream together the butter and cream cheese.
- Add the powdered sugar and beat on high until smooth. If it becomes too thick to mix, add the Crown Royal to loosen up.
- Mix in the salt and beat on high for 3-4 minutes.
- Pipe frosting onto cupcakes and top with a dollop of the dark chocolate cream to garnish.