Not only has this been my favorite alcoholic drink, but this has become one of my favorite cupcakes. Just a regular bourbon vanilla cupcake with a filling that pulls the whole cupcake together. Never hurts to put a little extra bourbon in the cupcake!
Yield: 12 cupcakes
Time: 45 minutes
INGREDIENTS
Cupcake:
1 cup sugar
¼ cup vegetable oil
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
1 ½ tsp baking powder
½ tsp salt
1 ¼ cup flour
1/3 cup bourbon
1/3 cup milk
Filling:
12 oz blackberries
2 Tbsp sugar
1 Tbsp flour
6 large mint leaves, chopped
1 Tbsp lemon juice
1 tsp bourbon
Frosting:
1 cup butter
4 cups powdered sugar
2 Tbsp heavy whipping cream
1 tsp vanilla extract
1 tsp bourbon
INSTRUCTIONS
Cupcake:
Preheat the oven to 350°F, and line a standard cupcake pan with paper liners.
In a small bowl, combine dry ingredients. Set aside.
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat together until the butter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Mix in the sour cream and beat until well combined.
Add half the dry ingredients and beat on low speed while pouring in the bourbon and mix just until the flour starts to incorporate.
Add the remaining flour, mixing at low speed while pouring in the milk and beating until all of the ingredients are well combined.
Fill the cupcake liners about ¾ full. Bake for 14-16 minutes. or until a toothpick inserted comes out clean.
Filling:
In a medium-sized saucepan, combine the blackberries with the sugar and flour, stir well.
Add the lemon juice, bourbon, and mint leaves. Cook over medium-high heat until mixture starts to break down, boil and bubble, stirring frequently to break down the blackberries.
Reduce heat and simmer for another 5 minutes, stirring occasionally until the blackberry sauce starts to thicken.
Remove from heat and allow the sauce to cool completely. (You can place it in the fridge to help speed up the process).
Frosting:
Add the butter to a large mixer bowl, mix until smooth and light in color. About 5 minutes.
Add about half of the powdered sugar, combine.
Alternate adding remaining powdered sugar with heavy whipping cream, vanilla, and bourbon until incorporated. Then increase the speed until the frosting is light and fluffy.
To Assemble:
Once cupcakes are cooled, use a corer or a knife to cut out a hole in the middle of the cupcake.
Fill centers with the filling, leaving some to put on top of the cupcakes as garnish.
Pipe frosting onto cupcakes. Garnish with leftover sauce, whole blackberries, and mint leaves… Enjoy!
