Southern Comfort Cupcakes
These Southern Comfort Cupcakes are rich, moist, and topped with a boozy buttercream and crunchy caramel corn. Perfect for celebrations or a sweet indulgence!
Equipment
- Muffin Tin
- Paper liners
- Mixing Bowls
- Electric Mixer
- Spoon or spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
Cupcakes
- 1 package Devils Food Cake mix 18.25 ounce
- 1 package instant chocolate pudding mix 5.9 ounce
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs lightly beaten
- 1/2 cup warm water
- 1 teaspoon vanilla extract
Buttercream Frosting
- 4 sticks unsalted butter room temperature
- 1 tablespoon clear vanilla extract
- 1/2 teaspoon fine sea salt
- 2 pounds confectioners sugar
- 4 tablespoons Southern Comfort
Topping
- 1/2 cup semisweet chocolate chips melted and cooled
- to taste Southern Comfort Caramel Corn for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, ensuring they are snugly fitted.
Make Cake Batter
- In a large mixing bowl, combine the Devils Food Cake mix and the instant chocolate pudding mix. Add the sour cream, vegetable oil, beaten eggs, warm water, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
Bake Cupcakes
- Evenly distribute the batter into the prepared muffin tin, filling each liner about two-thirds full. This will give the cupcakes room to rise without overflowing.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as overbaking can lead to dry cupcakes.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.
Make Buttercream Frosting
- In a separate bowl, beat the room-temperature butter until creamy. Gradually add the confectioners sugar, mixing on low speed to prevent a sugar cloud. Once incorporated, add the clear vanilla extract, fine sea salt, and Southern Comfort. Beat on medium speed until the frosting is light and fluffy.
Assemble Cupcakes
- Once the cupcakes have cooled completely, use a piping bag or a spatula to frost each cupcake with the Southern Comfort buttercream frosting.
- Drizzle the cooled melted semisweet chocolate over the frosted cupcakes. Top each cupcake with a generous handful of Southern Comfort caramel corn for that perfect crunch.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Freeze unfrosted cupcakes for up to 3 months and thaw before frosting.
- Use Greek yogurt instead of sour cream for a protein boost.
- Substitute applesauce for half the oil to reduce fat content.
- Make gluten-free by using a gluten-free chocolate cake mix and ingredients.