Bourbon Chocolate Cupcakes with Bourbon Buttercream
14 Cupcakes (394 kcal)
3/4 cup all purpose flour (90 grams)
1/2 cup sugar (96 grams)
1 scoop Dymatize Elite Chocolate Casein Protein Powder (33 grams)
1/2 scoop Cellucor Molten Chocolate Whey Protein Powder (17 grams)
1/2 cup dutch cocoa powder (46 grams)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup plain non-fat Greek yogurt (6 fl oz)
1/4 cup Rabbit Hole Dareringer Sherry Cask Bourbon (2 fl oz)
1/4 cup strong brewed coffee or espresso, cooled (2 fl oz)
1/4 cup vegetable oil or melted coconut oil
1 egg, room temperature
1 tsp vanilla extract
1 cup unsalted sweet cream butter, room temperature (8 oz)
4 cups powdered sugar (480 grams)
1 1/2 tbsp heavy cream (0.75 fl oz)
1 1/2 tbsp Rabbit Hole Dareringer Sherry Cask Bourbon (0.75 fl oz)
1/2 tsp vanilla extract
Pre-heat oven to 350°. Line a muffin tin with non-stick/parchment cupcake liners.
Whisk together all dry cupcake ingredients in a large bowl. Set aside.
Whisk together all wet ingredients, then add to dry ingredients and mix until just combined.
Fill cupcake liners 1/2 to 3/4 full with batter. Bake at 350° for 18-21 minutes or until a toothpick inserted into the center comes out clean. Remove to cool.
Using a hand held mixer or stand mixer with paddle attachment, beat the butter on medium until creamy, about 2 minutes. Add powdered sugar, heavy cream, bourbon, and vanilla extract.
Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Scoop into a piping bag and pipe onto cooled cupcakes.