Drunken Chocolate Cupcakes

Instructions

Drunken Chocolate Cupcakes

1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
2. In a medium sauce pan, melt the butter. Add the liquor, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
4. 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.
5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Drunken Chocolate Buttercream

1. In the bowl of your stand mixer, whip the butter until smooth.
2. Add the dark chocolate cocoa powder and mix on medium-high until combined.
3. Pour in the melted, cool chocolate and mix until combined.
4. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
5. 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.
6. Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.

Assembly

1. Using a large round piping tip on a piping bag, pipe a large dollop/mound of frosting onto the top of the cupcake.
2. 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.