Bourbon. Chocolate. Cherries. Win.

Yes, I know I’ve introduced to the world my love of chocolate and cherries in my individual chocolate cherry cake.

But, bourbon.  It’s a game changer, folks.

Plus, this makes cupcakes-plural.  So, you can actually share them with others.

And while they are baking, you can drink shots with your favorite taste-testers:

Recognize this Oreo inspired boozy float?

So, what I am trying to say here is these cupcakes need a place in your belly.  And in other people’s bellies, because they are totally rad.  Boozy chocolate covered cherries take the cake (or cupcake).  You see what I did there?  The bourbon gives the chocolate a sort of salted taste, perfectly balanced with the sweet, cherry frosting.

Bourbon & Chocolate Covered Cherry Cupcakes

Makes 1 dozen cupcakes

Cherry Component

1 jar maraschino cherries (or at least 24 cherries)

Enough bourbon to fill said jar

Dark chocolate chips for melting

Instructions below.


Cupcake Batter

1 stick butter (or ½ cup)

1 cup flour

½ cup cocoa

1 cup sugar

½ tsp salt

¾ tsp baking soda

½ cup bourbon

1 egg

1/3 cup sour cream (I used reduced fat)

Combine batter ingredients in a medium-large bowl and whisk(by hand or with an electric mixer) until smooth.


Cherry Frosting

1/2 cup butter

2 tbsp milk

pinch salt

1/4 cup cherry juice from the jar

1 lb confectioners’ sugar

Combine all frosting ingredients, adding more sugar if it needs to be thicker or more liquid if it needs to be thinner.


First things first, at least 24 hours before you start making these, you should pour the juice out of a jar of cherries into a cup (to reserve for frosting) and fill the jar with bourbon.  Soak the cherries (at least) overnight.

Pat those alcoholic gems dry and then dip them in melted dark chocolate (or whatever kind of chocolate you prefer) and let them harden.  You can melt your chocolate using the microwave or using a double boiler.  Here’s a video in case you are not familiar with this technique.

While those are setting up, make your cake batter by combining the ingredients above (dry and wet ingredients separately, then mix it all together).

Line a cupcake tin with wrappers and place 1 chocolate covered boozy cherry in the center of each wrapper, then fill 2/3 of the way with cupcake batter.  Bake at 350 degrees for 22 minutes.

Once the cupcakes have cooled, make your cherry-licious frosting & ice them.  Top with another chocolate dipped cherry, just for kicks.  I used stemless cherries for the middle of the cupcake and some with stems for the top.

Bonus Fact: sometimes if your taste-testers eat and drink enough bourbon, they encourage you to punch them in the face (in a nice way), so you can start your very own fight club…one where you don’t actually get punched in the face.  Win!

Oops, did I just break the first rule of fight club??!

“Hungry monster” is Renee from, a cooking and (occasional) crafting site.  She’s a self-taught home chef who likes to put her own spin on classic recipes.  Go visit her blog and say hi.  Or follow her brand spanking new twitter page @athungrymonster.

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  • Jessica August 22, 2012  

    This sounds great! I made a yummy cherry bourbon compote with caramel cake last month:

    Happy Boozy Cupcaking!


  • Gena@BakeAllTheThings! August 22, 2012  

    Ohhhhhhhhhhh yum. Must make these!

  • Ali Macaluso August 22, 2012  

    Whooo-ho-hoa!!!!! these look insane!! PS – expression on guy on the right’s face = awesome…

  • Ruby Riot August 22, 2012  

    These sound amazing.. the icing looks a little funny though.. 😡 The super easy confectioner’s sugar icing can be a little tricky but i’ve found that if you make sure to cream the butter first instead of just dumping everything in at once, then adding VERY slowly the sugar and liquid, alternating, much like you’d do when mixing a batter, that it comes out super fluffy and will form stiff peaks and just in general looks and works like a dream!

  • Ari Mason August 25, 2012  

    Hi there!

    I love your blog, especially the recipes with chocolate!

    I’m a student at Oberlin College, and I have recently done a lot of research into Fair Trade/fairly traded chocolate. After learning that the majority of the chocolate in production comes from slavery, including child slavery and trafficking, I became very committed to this cause. I love baking, especially with chocolate, and I have collection of food blogs that I love. I’m beginning to contact my favorite bloggers, one by one, and recommend Fair Trade, Rainforest Alliance, or other fairly traded chocolates, if you don’t know about or use them already.

    Some of the “Big Chocolate” companies that use slavery in the production of its cocoa products include Hershey, Nestle, Godiva, Lindt, and many, many more. This documentary has absolutely changed my life. If you’re interested in knowing more about the horrible abuse and slavery happening right now on Africa’s Ivory Coast, please check it out!

    Thank you so much for your time, and for your beautiful blog. If you would like any resources about where you can buy slave-free chocolate, please let me know!


    Ari Mason

  • Frank September 15, 2012  

    You did just break the first rule of fight club

  • Chef John March 13, 2014  

    Quote >>>>”Some of the “Big Chocolate” companies that use slavery in the production of its cocoa products include Hershey, Nestle, Godiva, Lindt, and many, many more. ”

    How about McDonalds, et al? WalMart? At least the master will feed and house their slaves. Can you make it on minimum wage? Clear $200 per week?

    Sorry ES. My bad. Great recipes on your blog. Gonna use this one for Kentucky Derby Day.

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