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)