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Crown Royal Reserve Cupcakes
Betsy Eves
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!
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Servings
2
dozen cupcakes
Calories
477
kcal
Ingredients
Crown Royal Cupcakes
3/4
cup
Crown Royal
1
cup
unsalted butter
3/4
cup
dark chocolate cocoa powder
2
cups
flour
2
cups
sugar
1 1/2
tsp
baking soda
1/2
tsp
salt
2/3
cup
sour cream
2
eggs
1/4
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
1/4
tsp
salt
1/4
cup
+ 1 Tbsp Crown Royal
more if you want a thinner frosting
Instructions
Crown Royal Cupcakes
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 3/4 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.
Dark Chocolate Cream
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.
Crown Royal Frosting
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.