drunken eggnog cupcakes

It’s the holiday season… and nothing says holiday more than eggnog (and a little bourbon!)

Drunken Eggnog Cupcake

Use a basic white cupcake recipe. This recipe made about 14.

  Keeping with the name, I added 1 tsp of vanilla but for the other tsp I subbed bourbon.

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Milk Chocolate Bourbon Ganache

Next came the milk chocolate bourbon ganache. I thought it would be cool to use eggnog instead of heavy cream, except I found out that eggnog doesn’t get firm like heavy cream so I ended up with more of a chocolate eggnog sauce to drizzle on top of the iced cupcakes.

  • 1/2 cup eggnog
  • 1/2 cup chocolate chips, I used ghirardelli milk chocolate
  • 1/2 TBSP bourbon

Warm the eggnog over a double boiler until almost boiling. Pour warmed eggnog over chocolate chips and whisk until completely melted. Stir in bourbon. Let cool at room temperature or in the fridge/freezer to make the process faster.

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If you would prefer to go with my original idea which was to hollow out a portion of the cupcake, fill with a thickened ganache and then frost, use:

  • 1 cup heavy cream
  • 1 cup chocolate chips
  • 1 TBSP bourbon

Repeat process above and when cupcakes are cooled, hollow a small circle out of the center, fill with ganache and frost. Garnish with some shaved chocolate or a sprinkle of nutmeg to go with the…

Bourbon Eggnog Frosting

  • 4 1/2 – 5 cups powdered sugar
  • 1/2 cup (1 stick) butter
  • 1 tsp vanilla
  • 1 tsp whiskey
  • 4 – 5 TBSP eggnog

Beat sugar and butter until well combined. Add vanilla and whiskey, and finally eggnog, scraping down the bowl after each addition. Add more sugar if too liquidy and eggnog if too thick.

To frost, put a sandwich size ziploc bag (perfect piping bag in a pinch) inside a glass, folding sides over the edge of the glass. This allows you to add the frosting without making too much of a mess. Close up the bag and cut off a small amount of one bottom corner. Pipe frosting in a swirling motion. Drizzle “ganache” over frosting (or for the original idea, sprinkle the chocolate shavings/nutmeg.)

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I snapped the picture immediately after drizzling the chocolate “ganache” but it was pretty runny and spread out quickly. I would recommend freezing the ganache for an hour or longer to thicken and then refrigerate cupcakes to store. Bottom line they are delicious. I’ll master presentation and figure out consistencies another day.