Happy Birthday Kimmie! Today I’m helping celebrate the birthday of my sweet blog friend Kimmie of Bake Love Give with these Drunken Chocolate Cupcakes!
What better way to celebrate the birthday of a friend than with cupcakes… and alcohol. These Drunken Chocolate Cupcakes are made with a chocolate liquor that adds a rich flavor to the cupcake and the chocolate buttercream. The ultimate party cupcake!
I’ve been online friends with Kimmie since almost the beginning of my blogging days. To be honest, I can’t even remember what brought us together but I do know that she has been super supportive of my blogging career and has become a great friend. It’s been fun to watch her grow in her blog over the last years. I’m so thrilled to be helping celebrate her birthday today!
Make sure to check out these other posts celebrating Kimmie’s birthday!
Happy Birthday to Me by Bake Love Give
Big’ n’ Soft Baked Dark Chocolate Donuts by Cupcake Rehab
Drunken Chocolate Cupcakes by JavaCupcake
Peanut Butter Oreo Truffles by Sarah’s Bake Studio
Raspberries & Cream Pie by Stetted
Brown Butter Crispy Rice Treats by A Less Processed Life
No Bake S’mores Cheesecake by The Seaside Baker
- ½ cup unsalted butter
- ¾ cup chocolate liquor
- 1 tsp vanilla
- ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
- ⅓ cup sour cream
- 1 egg
- 1 cup sugar
- 1 cup flour
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1lb powdered sugar
- ¼ cup dark chocolate cocoa powder
- 100g dark chocolate, melted & slightly cooled
- ¼+ cup chocolate liquor
- sprinkles, jimmies, anything you want for garnish!
- pinch of salt
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium sauce pan, melt the butter. Add the liquor, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
- In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
- In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
- Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
- Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack to cool completely.
- In the bowl of your stand mixer, whip the butter until smooth.
- Add the dark chocolate cocoa powder and mix on medium-high until combined.
- Pour in the melted, cool chocolate and mix until combined.
- Add the sugar and salt and mix until incorporated. The frosting will be very thick.
- Mix in the vanilla extract and chocolate liquor and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds. Add more liquor if you want a thinner, softer, loser frosting.
- Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.
- Using a large round piping tip on a piping bag, pipe a large dollop/mound of frosting onto the top of the cupcake.
- Press the cupcake and frosting upside down into a bowl of sprinkles until all of the frosting is covered. Use your hands to shape a dome.