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Tipsy Chocolate Delight Cupcakes


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Serves 12 cupcakes | Prep Time 20 | Cook Time 20

Why I Love This Recipe

Bourbon, a uniquely American spirit, adds a rich and warm flavor to the frosting, complementing the deep chocolatey goodness of the cupcakes.


Ingredients You'll Need

1 1/4 cups gluten-free all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup homemade buttermilk (see recipe notes)
1/4 cup bourbon
1/2 cup unsalted butter, softened
3 cups confectioners' sugar, sifted
2-3 tablespoons bourbon
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles for garnish


Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.


In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.


In another bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.


Gradually add the dry ingredients to the wet ingredients, alternating with the homemade buttermilk and bourbon, until just combined.


Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.


Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.


To make the bourbon frosting, beat the softened butter until creamy. Gradually add the sifted confectioners' sugar, bourbon, vanilla extract, and salt, beating until smooth and fluffy.


Frost the cooled cupcakes using a piping bag or offset spatula. Sprinkle with chocolate shavings or sprinkles for garnish.


Serve and enjoy!


Pairs Well With

These Tipsy Chocolate Delight Cupcakes pair wonderfully with a glass of full-bodied red wine, such as Zinfandel, to enhance the indulgent flavors.


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