Description
Boozy chocolate cinnamon cupcakes topped with a fluffy Fireball buttercream. If you like Fireball, you’ve got to try these cupcakes!
Ingredients
- FOR THE CUPCAKES:
- 1 box (15 Oz. Size) Triple Chocolate Cake Mix
- ½ cups Unsalted Butter
- ¼ cups Fireball Cinnamon Whisky
- 1 teaspoon Ground Cinnamon
- 3 whole Eggs
- 1-¼ cup Whole Milk
- FOR THE CINNAMON FROSTING:
- 1 cup Unsalted Butter
- 3 cups Powdered Sugar
- 3 Tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
- 2 teaspoons Ground Cinnamon
- 1 Tablespoon Fireball Whisky
- Cinnamon Candies, For Topping (optional)
Preparation
For the cupcakes:
Preheat oven to 350ºF and line cupcake pan with paper liners.
In a large bowl, combine cake mix, butter, whisky, ground cinnamon, eggs and milk until smooth. Using an ice cream scoop, scoop batter into cupcake liners. Fill them about 3/4 full.
Bake in the oven for about 21 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the cinnamon frosting:
In a large bowl, cream butter, powdered sugar, heavy whipping cream, vanilla, ground cinnamon, and whisky until smooth. Scrape down the sides as needed.
Pipe or spread onto cooled cupcakes. Top with a cinnamon candy if desired.
