Chocolate: Check. Fudgy Frosting: Check. Boozy Filling: Check, check and CHECK. These super moist, Chocolate Cupcakes with Whiskey Caramel Filling are the easy breezy solution to your next cakey, chocolatey, cocktail-y craving.
I worked in a cupcake bakery for a short time, many moons ago… (this was NOT one of the bakery’s recipes…just throwing that out there).
Even after thousands of cupcake orders, many of them last minute or on the fly, I still enjoy making the little frosted bites of joy. They cool faster than a cake, they’re easier to decorate, easier to transport, easier to eat (no utensils required!)…
And a few years ago a friend of mine requested a booze-filled chocolate cupcake for her boyfriend. I decided on this idea: Chocolate Cupcakes with Whiskey Caramel Filling.
Only…at that time, I made my own caramel…at least, I tried to.
(Homemade caramel = my Achilles Heel)
I came up with something better, faster, stronger. I used the technology of canned cajeta to bring you a shortcut that puts less time between you and boozy, fudgy, chocolatey goodness, without sacrificing richness or flavor.
You’re welcome.
Key Ingredients
- Mayo – Yup. This is a “mayo cake”. Think about it, mayo is essentially just oil and eggs, two elements of a nice, moist chocolate cake. So, you’re really just saving time by measure one ingredient instead of two. This is NOT the place for Miracle Whip.
- Cajeta – For my caramel fillings, I typically use a can of La Lechera Cajeta, or a similar, thick, pre-made caramel. You’re going to add whiskey to this, so you want to start with something thicker than the typical runny ice cream topping. Alternatively, you could cook a can of condensed milk and get the same effect.
- Whiskey – I call for 2 Tbsp to ¼ cup of whiskey in this recipe because everyone’s pallet is a little different, particularly when it comes to booze. It also depends on the type/brand of booze. I strongly suggest starting with 2Tbsp, and tasting things to see how you like it. You can always add more…
The Process
The name sounds like a lot of work: “Chocolate Cupcakes with Whiskey Caramel Filling”. But trust me, they’re not as bas as they sound!
The cake comes together in one bowl – blend the dry ingredients, add the wet ingredients and mix until smooth.
The whiskey caramel filling comes together in another bowl – I found a hand mixer works well for this, but it is easy enough to mix by hand. The mixture will look a little chunky and gross for a bit, just keep mixing and it will come together into silky, smooth deliciousness.
The frosting goes in a third bowl and with a hand mixer, you’re ready to frost in no time.
Be sure to let the cupcakes cool completely before filling and frosting.
Chocolate Cupcakes with Whiskey Caramel Filling
Equipment
- 1-2 Jumbo Muffin Tins
- Jumbo Muffin Liners
- Electric Mixer
- Small Knife
- Piping Bags (Optional)
- Frosting Tip (Optional) I used Ateco tip #827
Ingredients
For the Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 6 Tablespoons cocoa powder I used Hershey's
- 1 cup "real" mayonnaise I used Hellmann's with Olive Oil – DO NOT use Miracle Whip
- 1 cup hot water
- 1 teaspoon vanilla extract
For the Whiskey Caramel Filling
- 1 13.4oz can La Lechera Cajeta See Notes
- 2 Tbsp – ¼ cup Whiskey (or Bourbon) of your choice Start with 1-2 Tablespoons and give it a taste. You can always add more.
For the Frosting
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ⅔ cup cocoa powder
- ⅓ cup milk
- 1 pinch salt
- 1 teaspoon vanilla extract
For Decoration
- Chocolate Jimmies (Sprinkles) optional
Instructions
For the Cupcakes
- Preheat your oven to 350°F.
- Line 1-2 jumbo muffin tins with baking wrappers. Set aside.
- In a large mixing bowl, combine all dry ingredients (flour, baking soda, sugar, salt and cocoa).
- Add mayonnaise, hot water, and vanilla and mix with a wooden spoon or electric mixer until thoroughly combined. Do not overmix.
- Evenly fill each muffin tin about ⅔ of the way full, or use a #10 disher (3.25oz).
- Bake cupcakes for 28-30min, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool for about 5min in the muffin tin before removing to a wire rack to cool completely (about 30min).
For the Whiskey Caramel Filling
- Empty the entire can of cajeta into a medium mixing bowl. Add 2 Tablespoons of whiskey (or bourbon). Mix with an electric mixer until smooth (about 2min).
- Taste. If more whiskey is desired, add more by the Tablespoon and mix until smooth.
- Set aside until ready to use.
For the Frosting
- In a large mixing bowl, combine softened butter, powdered sugar, cocoa powder, milk, vanilla and salt.
- Beat with an electric mixer on low speed until well combined (about 2min).
- Once all ingredients are combined, mix on high speed for 1-2 minutes until the frosting is smooth a slightly fluffy.
- Set aside until ready to use.
For Assembly
- Using a small paring knife, remove a small cone-shaped piece of cake from the center of each cupcake. Do NOT fully core the cupcake and remove all the way down to the wrapper – aim for the bottom of the hole you cut to be about halfway through the cupcake. Reserve the bits you cut out – you'll need these later.
- Using a spoon or a piping bag, fill each cupcake with caramel mixture. Do NOT completely fill each cupcake or the caramel may run/ooze when you add frosting. This could lead to the frosting sliding off the top.
- After filling each cupcake, pick up the piece of cake you cut out, squish it down a little to flatten it, and place it on top of the caramel filling.
- Frost cupcakes as desired.I used a piping bag and Ateco tip #287. Feel free to use whatever piping tip/technique you prefer, or use a palate knife and swirl the frosting on.
- Top cupcakes with chocolate jimmies (sprinkles), if desired.
Notes
