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Vegan Chocolate Bourbon Cupcakes

Chelsea Peachtree
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!).
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 397 kcal

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
  • 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).

Notes

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! 

Nutrition

Calories: 397kcalCarbohydrates: 86gProtein: 5gFat: 19gSaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 386mgPotassium: 169mgFiber: 2gSugar: 28gVitamin A: 960IUVitamin C: 1mgCalcium: 42mgIron: 2mg
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