Boozy bourbon chocolate cupcakes

Ingredients:

Cupcakes:

• 1 box Cake Mix
• 1 cup (250 mL) water
• 1/3 cup (75 mL) vegetable oil
• 1/4 cup (50 mL) bourbon whiskey
• 3 eggs
• 1 tsp (5 mL) vanilla

Filling:

• 3/4 cup (175 mL) whipping cream
• 6 oz (6 squares) semisweet baking chocolate, finely chopped (or 1 cup/250 mL semisweet chocolate chips)
• 1/3 cup (75 mL) butter, softened
• 3 tbsp (45 mL) coffee liqueur

Frosting: 

• 1 jar (7 oz) marshmallow creme (1 3/4 cups/425 mL)
• 1 cup (250 mL) butter, softened
• 2 tbsp (25 mL) vanilla-flavoured vodka
• 3 cups (750 mL) icing sugar

Garnish: 

• 1/4 cup (50 mL) coffee liqueur

Preparation:

              Heat oven to 350ºF (325ºF for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
             Bake 20 to 22 minutes or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
            Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted. Cover; refrigerate about 60 minutes or until spreading consistency.
For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in icing sugar until fluffy.
           To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.