Bourbon Chocolate Cupcakes with Caramel Frosting
Love cupcakes with a grown-up twist? These bourbon-infused cupcakes are rich, moist, and topped with dreamy caramel frosting—perfect for when you want a dessert that’s just a little extra.
A Decadent Dessert with a Boozy Twist
This Bourbon Chocolate Cupcakes with Caramel Frosting recipe is my go-to when I’m craving something decadent, indulgent, and just a little bit grown-up. It’s like dessert and a cocktail had a delicious little baby—one that happens to be topped with silky caramel frosting and sprinkled with chocolate chips.
I love how the deep, velvety chocolate pairs beautifully with the warm kick of bourbon, and the homemade caramel frosting takes it totally over the top. Perfect for parties, celebrations, or when you’re just feeling fancy.
Plus, it’s ridiculously easy to make—just doctor up a cake mix, whip up a quick frosting, and you’re good to go!
Want to make the best bourbon cupcakes? I’ve got all the tips to help you get that moist crumb, flavorful finish, and cloud-like frosting. And let’s not forget the toppings—mini chocolate chips or a drizzle of caramel sauce take these to the next level.
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Why You Should Make This Recipe
Ingredient Guide
Here’s what you’ll need to make these crowd-pleasing cupcakes:
- Chocolate Cake Mix – A boxed Devil’s Food Cake mix brings intense chocolate flavor with less effort.
- Bourbon – Adds warmth and complexity to the cupcakes.
- Eggs, Oil & Water – Standard cake mix additions that bring moisture and structure.
- Butter & Brown Sugar – The base of your rich, homemade caramel frosting.
- Milk – To help smooth out the caramel before adding powdered sugar.
- Powdered Sugar – For that creamy, pipeable frosting finish.
- Mini Chocolate Chips – Optional, but highly recommended for topping.
✱ Tip: Use a high-quality bourbon for the best flavor—something you’d enjoy sipping!
Substitutions & Additions
Substitutions
- Bourbon → Swap with strong brewed coffee or more water for an alcohol-free version.
Frosting → Try chocolate or vanilla buttercream if caramel’s not your thing.
Additions
- Crunch: Sprinkle chopped nuts or toffee bits on top.
Sauce: Drizzle with extra caramel for an indulgent touch.
Flair: Add a pinch of flaky sea salt on the frosting to balance the sweetness.
Step-by-Step Recipe Guide
NOTE: This is an overview of the instructions. If you’re looking for the full recipe measurements and instructions, click the “jump” button.
Step 1: Preheat your oven to 350°F and line a muffin tin with cupcake liners.
Step 2: In a large mixing bowl, whisk together cake mix, eggs, oil, water, and bourbon until well combined.
Step 3: Divide the batter evenly into liners, filling each a little over ⅔ full.
Step 4: Bake for 16–19 minutes, or until a toothpick comes out clean.
Step 5: Cool completely on a wire rack.
Step 6: Meanwhile, make the frosting. In a saucepan, melt butter over medium heat.
Step 7: Stir in brown sugar and bring to a gentle boil, stirring often.
Step 8: Lower the heat and simmer for 6–7 minutes.
Step 9: Remove from the heat and stir in the milk. Let cool completely.
Step 10: Once cooled, beat the caramel mixture with powdered sugar until frosting forms. Adjust thickness with more sugar or a splash of milk.
Step 11: Transfer frosting to a piping bag fitted with a 1M star tip and frost the cupcakes.
Step 12: Top with mini chocolate chips or your favorite garnish.
Tips for Success
- Don’t Overbake: Keep a close eye on the baking time to ensure your cupcakes are soft and moist.
- Cool Completely: Let the caramel mixture cool completely before beating with powdered sugar to get the perfect frosting consistency.
- Frosting Too Thin? Add powdered sugar a little at a time until it thickens.
- Frosting Too Thick? Add milk one teaspoon at a time to loosen it up.
Serving Suggestions
These cupcakes are rich and indulgent on their own, but here are a few ways to take them to the next level:
- Coffee or Espresso: A strong cup of coffee or a creamy latte balances the sweetness, highlighting the chocolate and bourbon flavors.
- Vanilla Ice Cream: Serve cupcakes slightly warm with a scoop of vanilla bean ice cream for a decadent dessert.
- Bourbon Pairing: Hosting an adult gathering? Offer a small glass of bourbon alongside each cupcake for a fun and flavorful pairing.
- Mini Dessert Boards: Add these cupcakes to a dessert charcuterie board with chocolate truffles, fruit, and mini cookies for a party-ready presentation.
- Drizzle of Caramel Sauce: Just before serving, drizzle a little extra caramel over the top for added visual appeal and gooey goodness.
✱ Hosting Tip: For parties, you can pipe frosting in advance and garnish just before serving to keep everything looking picture-perfect.
Storage
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight and frost before serving.
Recipe FAQs
Can I make these ahead of time? Yes! Bake them a day in advance and store unfrosted. Frost right before serving.
What if I don’t have a piping bag? Use a sandwich bag with the corner cut off, or just spread the frosting with a knife.
Can I use a different cake mix? Absolutely. Any chocolate cake mix will work, but Devil’s Food gives the richest flavor.
And that’s it! These Bourbon Chocolate Cupcakes with Caramel Frosting are the no-stress treat that looks impressive but comes together so easily. Whether you’re making them for a party, a holiday dessert table, or just to treat yourself, they’re sure to be a hit!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also, don’t forget to follow Lovely Munchies on Facebook, Instagram, and Pinterest!
Bourbon Chocolate Cupcakes
Ingredients
- 1 (15.25 oz.) box of Chocolate Devil’s Food Cake Mix
- 1 cup water
- ⅓ cup vegetable oil
- ¼ cup bourbon
- 3 eggs
- 1 cup brown sugar
- ½ cup salted butter
- ¼ cup milk
- 2 ½ cups powdered sugar
- ¼ cup miniature chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together cake mix, water, oil, bourbon, and eggs until well combined.
- Pour the cupcake batter into the liners, filling a little over ⅔ full. If you don’t have two muffin tins, place the batter in the refrigerator and repeat for the remaining cupcakes after the first batch bakes.
- Bake according to the cake mix box directions, about 16-19 minutes.
- Allow the cupcakes to cool. Meanwhile, prepare the frosting.
- In a medium saucepan, melt butter over medium heat.
- Stir in sugar, and heat, stirring frequently over medium-high heat, until the mixture comes to a boil.
- Reduce heat slightly, and simmer, stirring frequently, for 6-7 minutes.
- Remove from the heat, and stir in milk.
- Allow the caramel mixture to cool completely.
- Once cooled, beat the caramel mixture and powdered sugar together until your frosting forms. If the frosting is too thin to hold its shape, add powdered sugar 1-2 tbsp. at a time, until you reach your desired consistency, or, if it gets too thick, you can add a tbsp. of milk to thin it back out if needed. You want it to be stiff enough to hold its shape, but not too stiff as it will be harder to pipe onto the cakes, and it will harden more after the cupcakes are frosted.
- Prepare a piping bag with a 1M star tip, and pipe the frosting onto the cupcakes.
- Sprinkle mini chocolate chips over top of the cupcakes.
- Enjoy, and refrigerate any leftovers.
