The Pioneer Woman Tasty Kitchen
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Fireball Cupcakes

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Level: Intermediate

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Description

Boozy chocolate cinnamon cupcakes topped with a fluffy Fireball buttercream. If you like Fireball, you’ve got to try these cupcakes!

Ingredients

  • FOR THE CUPCAKES:
  • 1 box (15 Oz. Size) Triple Chocolate Cake Mix
  • ½ cups Unsalted Butter
  • ¼ cups Fireball Cinnamon Whisky
  • 1 teaspoon Ground Cinnamon
  • 3 whole Eggs
  • 1-¼ cup Whole Milk
  • FOR THE CINNAMON FROSTING:
  • 1 cup Unsalted Butter
  • 3 cups Powdered Sugar
  • 3 Tablespoons Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Ground Cinnamon
  • 1 Tablespoon Fireball Whisky
  • Cinnamon Candies, For Topping (optional)

Preparation

For the cupcakes:
Preheat oven to 350ºF and line cupcake pan with paper liners.

In a large bowl, combine cake mix, butter, whisky, ground cinnamon, eggs and milk until smooth. Using an ice cream scoop, scoop batter into cupcake liners. Fill them about 3/4 full.

Bake in the oven for about 21 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the cinnamon frosting:
In a large bowl, cream butter, powdered sugar, heavy whipping cream, vanilla, ground cinnamon, and whisky until smooth. Scrape down the sides as needed.

Pipe or spread onto cooled cupcakes. Top with a cinnamon candy if desired.

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