These Dairy Free Boozy Chocolate Bourbon Cupcakes are made with bourbon in the batter and in the vanilla buttercream then stuffed with a peanut butter ganache. They are an easy cupcake recipe for Father's Day or for anytime you want a little chocolate fix (with a hint of bourbon!).
WHY YOU'LL LOVE THIS RECIPE
Easy to make - While these vegan chocolate bourbon cupcakes may seem extra fancy, they are not hard to make. They take under one hour total to make and bake.
Great for events - The perfect cupcakes for any event, these bourbon cupcakes sure do impress a crowd due to their unique flavor and fun taste! If boozy cupcakes are your thing, try my prosecco cupcakes (perfect for Mother's day!). LINK.
Extra indulgent - Due to the peanut butter ganache, these bourbon chocolate cupcakes are extra rich and super tasty! If you enjoy super indulgent recipes, you will love my biscoff brownies! LINK
INGREDIENTS
Bourbon- Use a high quality bourbon for the best results! I like to use Elijah Craig or bourbon form a local distillery. If you use a vanilla flavored bourbon, you may want to use less or no vanilla extract.
All purpose flour - Either all purpose flour or gluten-free all purpose flour will work. Avoid using single gluten-free flours such as almond flour, coconut flour, or oat flour. These flours absorb liquid very differently and will not yield good results.
Cocoa Powder - The secret to rich, fudgy cupcakes is the cocoa powder. Cocoa powder is naturally dairy free so feel free to use your favorite!
Plant based milk - I like to use unsweetened almond milk or oat milk in my vegan baking, but soy milk or any other plant based milk will work.
Corn Starch- A great thickening agent in both cooking and baking. Cornstarch is going to help improve the texture of these Prosecco cupcakes by keeping them light and fluffy without impacting the flavor.
Lemon juice - Fresh lemon juice is necessary to make the homemade vegan butter milk. If needed, you can substitute the lemon juice with apple cider vinegar.
Vegan Butter- Vegan block butter is best for this recipe, but in a pinch, any vegan butter will work. Do not worry about taking it out ahead of time so it is room temperature - the butter will be melted!
STEP BY STEP INSTRUCTIONS
Step 1. Add the plant based milk and lemon into a small bowl, mix then let it sit for 5 minutes. This will allow the milk to curdle, making vegan buttermilk (the best way to get fluffy cupcakes!).
Step 2.Place all of the dry ingredients into a large mixing bowl (or the bowl of a stand mixer) and mix using a stand or electric hand mixer on a very low speed. The paddle attachment works best.
Step 3. Once the buttermilk is made, add it into the flour mixture, as well as all of the other wet ingredients. Mix on medium speed, scraping the sides of the bowl often with a rubber spatula. Mix until a soft cupcake batter will form.
Step 5. Line a cupcake tray or muffin pan with cupcake liners. I also like to use a cooking spray on them so they do not stick. Scoop the cake mix evenly throughout the liners, approximately 2 ½ tbsp.
Step 6. Add the tray in the oven and cook for 20-22 minutes. Once done, allow to cool for 10 minutes before removing tray ( no need to put them on a wire cooling rack).
Step 7. While the cupcakes are baking, make the filling ingredients! Combine all of the ingredients for the peanut butter ganache in a medium bowl and mix using an electric mixer on medium to high speed.
Step 8. Using a knife, cut a small hole or cavity in the cooled cupcakes. You can use a piping bag to add the peanut butter ganache into the cavity of the center of the cupcake but a spoon will work just as well!
Step 9. While the cupcakes are baking, also make the frosting. Add all of the ingredients in a large bowl and mix it, but be careful - the powdered sugar can easily fly out over the bowl, so I like to start at a very, very low speed.
Step 10. Once the peanut butter ganache is adding to the center of the cupcake, grab a pastry bag or piping bag and pip the frosting on top of the cupcake top. Continue to do so on all of the cupcakes. You can sprinkle sea salt to the top of the cupcakes too!
STORAGE AND REHEATING
These chocolate bourbon cupcakes will store well in an airtight container in a cool, dry place. If you enjoy a warmer cupcake, pop it in the microwave for 10 seconds bursts until it is warmed.
The baked cupcake will also store well in the freezer for up to 2 months. If you do plan on freezing them, do not add the peanut butter ganache or the frosting. I have not tried freezing the batter itself yet.
TIME SAVING HACKS
If you are short on time, I recommend making the peanut butter ganache and frosting the day before. Place both in separate bowls with plastic wrap or a lid and place in the fridge. When ready to use, remove it from the fridge and allow it to warm up on the counter for an hour. You can also skip the peanut butter ganache completely, which will save you 5 minutes!
RECIPE FAQ
Yes, I do a lot of gluten free baking and these are one of the recipes which will work perfectly fine with gluten free flour. Use Bobs Red Mill 1-1 flour. I have not tried with a flour alternative, like almond or cassava.
Absolutely! Swap it out and use the same amount you would for bourbon.
Yes, but make sure it is one that also pairs well with peanut butter and vanilla, such as maple.
EXPERT TIPS
- Use High Quality Bourbon. High quality bourbon works best for this recipe and allows the taste to be as pure + boozy! While high quality bourbon is needed, that does not mean you need to spend a ton on it! Elijah Craig small batch bourbon is usually under 30 dollars and works perfectly!
- Spray the cupcake liners. To make sure these moist cupcakes do not stick, spray the cupcake liners!
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
- 1 tsp lemon juice
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).
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