Recently I have had the opportunity frequent some new establishments in the area. At every stop it seemed that FIREBALL whiskey was all the rage. So what do I do? Put it in a cupcake of course! The spicy cinnamon combined with the double chocolate decadent frosting is a real winner. Enjoy!
1 box white cake mix
1 tsp vanilla extract
1 tsp cinnamon
1 cup Fireball whiskey
Red Food Coloring (optional) until color is to your liking
Preheat oven to 325 if using dark pans or 350 if using glass. I suggest using paper liners in your cupcake tins. Prepare and bake white cake mix as directed on box except substitute the 1 cup of Fireball listed above for the water asked for on the box. Mix in remaining ingredients listed above..
3 sticks butter at room temperature
5 cups powdered sugar
1 cup cocoa
1 tsp vanilla
1 tsp Fireball whiskey
1 tsp chocolate extract
Add milk to desired consistency (about 1/3 cup)
Depending on how sweet or chocolaty you like it, adjust the powdered sugar and cocoa amounts accordingly. Cream butter. Add vanilla and chocolate extracts. Slowly mix in powdered sugar and cocoa. Add milk to desired consistency.
One cup of milk or dark chocolate chips, 1/4 cup of milk or heavy cream. I microwaved these together in a bowl and mixed every 20 seconds until smooth and silky.
After cupcakes have cooled, frost and drizzle with ganache.