Crown Royal Cupcakes

 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)

Enjoy!

Crown Royal Reserve Cupcakes
 
Crown Royal infused dark chocolate cake filled with spiced dark chocolate cream topped with Crown Royal frosting. Perfect for the CR lover in your life!
Serves: 2 dozen cupcakes
Ingredients
Crown Royal Cupcakes
  • 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
Dark Chocolate Cream for the filling
  • 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
Crown Royal Frosting
  • 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)
Instructions
Crown Royal Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium heat.
  3. 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.
  4. While cooling, whisk together the eggs, sour cream and milk in a medium bowl.
  5. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  6. 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.
  7. Make a well in the flour and pour in the wet mix. Whisk until smooth.
  8. Fill cupcake liners ¾ full. Bake for about 18 minutes or until a toothpick comes out clean.
  9. Allow to cool in pan for 5 minutes before removing to wire rack to cool completely.
Dark Chocolate Cream
  1. Using about half of the frosting from the this recipe, add 1 Tbsp of heavy cream.
  2. Using the whisk attachment on your stand mixer, whip frosting until light and fluffy.
  3. Core each cupcake and fill with the chocolate cream.
Crown Royal Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Add the powdered sugar and beat on high until smooth. If it becomes too thick to mix, add the Crown Royal to loosen up.
  3. Mix in the salt and beat on high for 3-4 minutes.
  4. Pipe frosting onto cupcakes and top with a dollop of the dark chocolate cream to garnish.

 

Comments

  1. 1

    Judy R says

    Guess I will be going to the liquor store today so that I can make these. They look delicious. Thanks so much for sharing the recipe. You are awesome!

  2. 6

    Jessica E says

    I came back from a cruise with 2 L of Crown Royal (my favorite) and I was beginning to wonder if you could bake with it! I am making these this weekend! You are amazing!

  3. 12

    Karyn says

    These cupcakes are delicious ! I recently made a batch for a family function and there wasn’t a crumb left. Absolutely awesome recipe !

  4. 20

    Holly says

    For the filling did you use the frosting recipe from the other site or the cupcake recipe for that ark choclate?

    • 21

      says

      The filling recipe for these cupcakes is the dark chocolate frosting from the Owl Cupcakes recipe. The links are provided in the recipe list! Happy Baking!

  5. 24

    Shal says

    Hi Betsy! These look amazing! I want to make these for a birthday but only need to make a dozen..would halving the ingredients give me the same result?

    Thanks for your help!

    • 25

      says

      Hi Shal! :) You should easily be able to cut the recipe in half. But, to be honest… you should just make all 2 dozen and share with your friends!! hehe :) Happy Baking!

    • 27

      says

      Hello! To make a well, simply move the flour to the side until you’ve created a small opening in the flour. Basically, you’re making a space to put the wet ingredients in so you can have more control over mixing them into the flour. Does this help?

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