The Devil’s in the Beam Cupcakes
Time to bring out the Kentucky Bourbon again! For this round of tailgating with Jim Beam, I went the sweet route…because there is always room for dessert! It seems that people flock to the tailgates where the cookies, brownies, and cakes are lined up (well, at least I do) – so try incorporating this recipe into your next game day! 
What I like about this recipe is it’s ease. You can certainly make the devils food from scratch, and that’s fantastic of you have the time. However, I find that time is short when it comes to preparing a lot of different things for the weekend games, so if I’m running behind, I’ll grab a cake mix for this recipe. It’s ALL about the filling, anyway!
The premise is pretty simple – Bake the cupcakes, and let them cool a bit. While they are baking, make your homemade Jim Beam Vanilla Caramel and buttercream. Once the cupcakes are cool, you just cut out a cone in the center with a sharp knife (save the cone, you’ll need it!), pour in a spoonful of the caramel, a dollop of the buttercream, and replace the cone top. Smoosh it on a bit, then pipe a mound of the delicious buttercream on top. Need more? Swirl a bunch of that caramel right over the top. The Devil’s in the details!!
Jim Beam Vanilla Caramel
- 1 cup Sugar
- 1/2 cup Corn Syrup
- 5 Tbsp. Water
- 3/4 cup Salted Butter, in pieces
- 1/3 cup Whipping Cream
- 1/3 cup Sour Cream
- 1 Tbsp. Vanilla
- 2 Tbsps. Jim Beam Kentucky Bourbon
Mix sugar, corn syrup and water until dissolved over low heat. Increase temperature to high, cover, and boil two minutes, to roughly 300 degrees, or until a warm amber color. Drop in butter pieces and whisk. Then add in cream, whisk again, and then sour cream, whisking to incorporate. Finally, add in vanilla and Jim Beam and whisk until combined. Allow to cool before using. Store leftovers in refrigerator until needed. Rewarm for 10 seconds in microwave if desired.
You’ll want to top these cupcakes with a good dose of Buttercream. Here is a super easy recipe!!
Jim Beam Buttercream
makes enough for 24 cupcakes
- 2 sticks Unsalted Butter, Room Temp
- 1 Stick Salted Butter, Room Temp
- 1/2 box Instant Vanilla Pudding (or, cheesecake flavor is great, too)
- 1 Tbsp Jim Beam Kentucky Bourbon
- 1/4 cup Heavy Whipping Cream
- 1 cup Confectioners Sugar
Place room temperature butter in bowl of stand mixer and beat it until smooth, then add half a box of instant Vanilla Pudding and Jim Beam. Beat again until smooth, then add 1/4 cup of heavy cream and beat it again, about 4 minutes or so. Now add in powdered sugar – 1 cup should do the trick. Beat it again for 5 minutes. If it isn’t sweet enough for you, just add a little more sugar and beat it again, but it should be good to go at that point! I pipe mine on using a giant star tip, which makes it a little dressier (and actually easier, in my opinion.)
Now, go show these babies off at the big game! (Or, sit at home on the couch and eat them all yourself…I won’t judge!)
