CATEGORIES
INGREDIENTS
- Cooking Time: 20-25 minutes
- Servings: 24 cupcakes
- Preparation Time: 30 minutes
- For The Cupcakes:
- 1 (18.25 ounce) package Devil’s Food Cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs; lightly beaten
- 1/2 cup warm water
- 1 teaspoon of vanilla
- For The Southern Comfort Buttercream:
- 4 sticks unsalted butter; room temperature
- 1 tablespoon clear vanilla extract
- ¼ teaspoon fine sea salt
- 2 pounds confectioners’ sugar
- 4 tablespoons Southern Comfort
- For The Garnish:
- 1/2 cup semisweet chocolate chips melted and cooled
- Southern Comfort Caramel Corn
DIRECTIONS
- For The Cupcakes:
- 1) Preheat oven to 350 degrees F.
- 2) Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
- 3) In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
- 4) Evenly divide the batter amongst the prepared pans.
- 5) Bake for 20-25 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.
- 6) Cool cupcakes thoroughly on a wire rack.
- For The Frosting:
- 1) Cream the butter in the bowl of an electric or stand mixer.
- 2) Add the vanilla extract and salt.
- 3) Begin adding in the sugar and mixing thoroughly after each addition.
- 4) After all of the sugar has been added and mixed thoroughly, add in the Southern Comfort and mix until light and fluffy. If frosting is too thick, slowly add in a little more Southern Comfort (1 teaspoon at a time) until you reach the desired consistency.
- 5) Pipe frosting onto cupcakes.
- For The Garnish:
- 1) Place melted chocolate into piping bag or plastic storage bag and snip off the tip.
- 2) Drizzle buttercream with the melted chocolate and top with Southern Comfort Caramel Corn.
