These Vegan Chocolate Bourbon Cupcakes are filled with a bourbon peanut butter ganache and topped with a bourbon infused vanilla buttercream! These cupcakes are unbelievably delicious with a ton of chocolate and a hint of bourbon.
These vegan bourbon chocolate cupcakes are so delicious! If you are chocolate lover, you will want these cupcakes in your life! The fudgy vegan chocolate pairs well with the warm bourbon and the creamy peanut butter adding a nice nutty twist! The warm smooth vanilla buttercream frosting ties it altogether!
These vegan chocolate bourbon cupcakes are the perfect for any occasional, but I truly think they take the cake for New Year's Eve and Father's Day (unless your mother loves Bourbon, then Mother's Day too!).
They are seriously the most moist and fudgy chocolate cupcakes I have ever had! Loaded with chocolate flavor and warm bourbon, you will adore them!
I am always looking for a way to add some booze to my baked goods! I don't know what it is, but I truly enjoy baking with booze. Check out my drunken apple hand pies!
While I do enjoy my prosecco, I sometimes like to branch out and drink bourbon. Bourbon is one of my favorite hard liquors. In fact, Gabe and I will drive hours to go to some of our favorite bourbon distilleries.
Therefore, the thought of pairing warm bourbon with a rich chocolatey cupcake sounded like a dream I knew I needed to fulfill. I am so happy to share this recipe with you!
Ingredients for Vegan Chocolate Bourbon Cupcake
To make these vegan chocolate bourbon cupcake, you will need: bourbon; flour; sugar; cocoa powder; baking soda; salt; corn starch; plant based milk; vanilla; melted vegan butter; apple cider vinegar; and cinnamon.
Bourbon - I made these cupcakes with my favorite distillery, Sono 1420's BBN ! You may use any bourbon you like or you may even use whiskey! I have yet to try these with rye.
Flour- I used all purpose flour. I have not tested this recipe with any other yet.
Sugar- I used sugar in the raw, but note that the sugar does still say somewhat granulated, so therefore, if you want a smoother cupcake, I recommend a sugar with smaller granulation.
Cocoa Powder - Use dark cocoa powder to ensure they are vegan. You may also use milk chocolate cocoa powder if you aren't vegan.
Baking Soda and Baking Powder- Make sure it is not expired!
Salt- This balances it out a bit. I used sea salt. You may omit if you want!
Corn starch- You also may use arrow root starch.
Plant Based Milk- You may use any kind you want! I used vanilla almond milk. I recommend using plain or vanilla. If you are not vegan, you may use regular milk.
Melted Vegan Butter- I used unsalted Earth Balance brand. You may use any brand you like, but I recommend unsalted. You may use regular butter if you are not vegan.
Apple Cider Vinegar- You may also use lemon juice in place or regular vinegar.
Cinnamon- It tastes so good with the bourbon, but you may omit.
Vanilla Extract- Contrast is key, right? You may also use vanilla paste.
Ingredients for Vegan Bourbon Peanut Butter Ganache
The ingredients for the peanut butter ganache include: melted vegan butter; plant based milk; peanut butter; vanilla extract; bourbon (not pictured); and confectionary sugar.
Peanut Butter- Be sure to use smooth! If you use crunchy, it will get stuck in your pipping. If you only have crunchy, do not pip the ganache in, but rather, scoop it. You may use any nut butter you prefer.
Melted Vegan Butter- You may use regular butter if you are not vegan or dairy free.
Plant Based Milk- I used vanilla almond milk, but you may use any type of plant based milk, vanilla or plain. You may also use milk if you are not plant based.
Vanilla Extract- You may use vanilla paste as well.
Bourbon- You may omit. You may also sub for whiskey.
Confectionary Sugar- Sorry, no sub for this.
Ingredients for Vegan Vanilla Bourbon Buttercream
Ingredients for the vanilla bourbon buttercream frosting include: vegan butter; vanilla extract; confectionary sugar; and bourbon.
Vegan Butter- You may use any plant based butter you'd like or you may use regular butter if you are not dairy free.
Vanilla Extract- You may also use vanilla bean paste.
Confectionary Sugar- Sorry, no sub for this.
Bourbon- You may use whiskey or omit this. If you do omit, sub 1-1 plant based milk.
Tips on Making These Chocolate Bourbon Cupcakes
Making the Bourbon Chocolate Cupcakes
These cupcakes are relatively simple to make. Follow these few simple steps and your cupcakes will be done in no time!
First, place all dry ingredients in a large bowl. Next, place lemon and milk into a small bowl and let sit for 5 minutes. This allows the milk to curdle some. Then, mix all wet ingredients then mix the dry.
Slowly combine the wet ingredients into the dry, mixing, until a soft dough forms.
Line a cupcake tray with liners and grease them well. Scoop an even amount into each cupcake liner and bake for approx 20-23 minutes.
Remove from oven and allow to cool for 10 minutes. Then, using a knife, cut a small hole in the top of each. Be careful not to to make it too pick or they will break.
Pipe or scoop the peanut butter ganache (instructions below) into the holes until it is full to the top.
Then, pipe the frosting (directions below) onto the cupcakes.
Making the Bourbon Peanut Butter Ganache.
This is extremely simple! Simply, place all ingredients into a bowl and mix using a hand mixer (you may also whisk by hand, but it is tough). It will be thick. Place into a piping bag. If you do not have one, or if you are using crunchy peanut butter, no problem. You may simply spoon the ganache into the cupcakes.
Making the Vanilla Bourbon Buttercream
Another simple one. Place butter and vanilla into a bowl and cream together. Use a hand mixer or standard mixer for best results. Once creamed together, add in bourbon and mix again. Slowly add in confectionary sugar until a soft, yet shapeable, frosting forms.
Place in a piping bag to and frost cupcakes. If you do not have a piping bag, cut the corner of a ziplock bag and use that, or simply spoon it on.
FAQ concerning Vegan Chocolate Bourbon Cupcakes
Storing- Store these cupcakes in an air tight container in an area that is not in direct sunlight or too warm (this will cause the buttercream to melt). You may store these cupcakes up to 5 days.
Half Batch- These vegan bourbon cupcakes can easily be made into a half batch. Simple half all the ingredients.
Cupcake Liners- You do not need to use cupcake liners. I think, however, re-useable silicone liners are the best. If you do not wish to use them, generously grease your cupcake tray with melted began butter.
Do I need to include the ganache? No, you can leave it out!
Can I store in the fridge- You certainly can, but allow them to sit out for 30+ minutes prior to eating, as they will harden up.
Other Delicious Vegan Treats
Peanut Butter and Jelly Donuts
Under 5 Minute Sugar Cookie Dip
Vegan Chocolate Bourbon Cupcakes
Ingredients
Vegan Chocolate Bourbon Cupcakes
- 2 cups all purpose flour
- 1 ½ cup sugar
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp corn starch
- ½ tsp cinnamon
- ½ cup plant based milk
- 1 tsp vanilla extract
- ½ cup bourbon
- ⅔ cup butter melted
- 1 tsp apple cider vinegar
Peanut Butter Bourbon Ganache
- ¼ cup vegan butter melted
- ¼ cup smooth peanut butter slightly melted
- ¼ tsp vanilla extract
- ½ tsp bourbon
- ½ tsp vanilla milk
- ¾ cup confectionary sugar
Vanilla Bourbon Buttercream Frosting
- 3 cups confectionary sugar
- 1 cup vegan butter
- 1 tsp vanilla
- 2 tbsp bourbon
Instructions
Chocolate Bourbon Cupcakes
- Preheat the oven to 350 degrees F and line a cupcake tray with cupcake liners (or generously grease the cupcake trays).
- In a large mixing bowl, combine all dry ingredients.
- In a small bowl, combine lemon and plant based milk. Let sit for 5 minutes until it slightly curdles.
- Next, combine all wet ingredients, including the milk and the lemon.
- Slowly mix the wet into the dry until a thick dough forms.
- Scoop dough evenly into each cupcake tray liner.
- Bake for 20-22 minutes or until you are able to insert a toothpick and remove it cleanly.
- Let cool for 15 minutes.
- Once cooled, cut a small hole in the center of the cupcake (see pictures above).
- Insert the peanut butter bourbon ganache into the hole (directions below) until it is filled to the the top. You may do this via piping, as I did, or you may spoon the ganache into cupcake hole.
- Pipe the buttercream vanilla frosting bourbon frosting on top of the cupcake. If you do not have a piping bag, you may cut a small hole in the corner of a zip lock bag and pip the frosting on it that way. In the alterative, you may spoon the frosting on top.
- Store in an air tight container on the counter for up to 5 days.
Peanut Butter Bourbon Ganache
- Place all ingredients into a bowl and mix until a soft paste forms.
Vanilla Bourbon Buttercream Frosting
- Place butter and vanilla into a bowl and cream with hand mixer or standard mixer.
- Add in bourbon and continue.
- Slowly add in confectionary sugar while mixing until fully combined. A soft, yet shapeable, frosting should form (see picture above).
Notes
Flour– I used all purpose flour. I have not tested this recipe with any other yet.
Sugar- I used sugar in the raw, but note that the sugar does still say somewhat granulated, so therefore, if you want a smoother cupcake, I recommend granulated sugar.
Cocoa Powder – Use dark cocoa powder to ensure they are vegan. You may also use milk chocolate cocoa powder if you aren’t vegan.
Baking Soda and Baking Powder– Make sure it is not expired!
Salt– This balances it out a bit. I used sea salt. You may omit if you want!
Corn starch– You also may use arrow root starch.
Plant Based Milk– You may use any kind you want! I used vanilla almond milk. I recommend using plain or vanilla. If you are not vegan, you may use regular milk.
Melted Vegan Butter– I used unsalted Earth Balance brand. You may use any brand you like, but I recommend unsalted.
Apple Cider Vinegar- You may also use lemon juice in place or regular vinegar.
Cinnamon– It tastes so good with the bourbon, but you may omit.
Vanilla Extract- Contrast is key, right? You may also use vanilla paste.
Peanut Butter- Be sure to use smooth! If you use crunchy, it will get stuck in your pipping. You may use any nut butter you prefer.
Omg THESE CUPCAKES!
I made them for my friends birthday and he was so so happy! They were easy with pantry ingredients I already had, just the right amount of boozy, and the texture was PERFECT.
I used cake flour because I found an ant in my all purpose flour YIKES and they came out so good. Also left out the PB filling because I’m lazy but they didn’t feel like they were missing anything! Highly recommend!
Thank you so much, Marley! I hope your friend's birthday was fun!