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.