Chocolate Eggnog Cupcakes

Libations used: 1 1/2 tsp bourbon...
Libations left over: Add some bourbon to a warm cup of eggnog...
I have been on a baking spree this month.  Thank goodness I have tons of amazing people in my life to give all these sweet treats too.  My co-workers were the lucky recipients of these Chocolate Eggnog Cupcakes adapted from Completely Delicious.  The cake includes coffee to really bring out the chocolate flavor.  I brewed up a small pot of some French Roast coffee, and actually used a little less in this recipe so the batter wouldn't be too runny.  For the buttercream, I added some of my homemade eggnog, which was already spiced with vanilla bean, nutmeg and cinnamon.  If you can use homemade eggnog, as opposed to store-bought, your buttercream will just have this richer, more complex flavor.  I added in my favorite Bulleit bourbon for a boozy kick, but feel free to use cognac, dark rum or brandy.  To give these cupcakes an added holiday flair, sprinkle a little nutmeg and white sanding sugar on top for spice and sparkle.

Chocolate Eggnog Cupcakes - makes 16-18
Ingredients for the cake:

• 1/2 cup hot coffee
• 1/2 cup cocoa powder
• 1 1/4 cup flour
• 1/2 tsp salt
• 1 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 cup sugar 
• 1 large egg
• 1 large egg yolk
• 1/2 cup and 2 Tbs sour cream
• 1/2 cup vegetable oil

Ingredients for the buttercream:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups sifted powdered sugar
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 1/2 tsp bourbon (I used Bulleit)
• 2-4 Tbs eggnog (I used 2)

To make the cupcakes:
- Preheat oven to 350 and line your muffin pan with cupcake liners.
- In a small bowl, whisk together the coffee and cocoa powder until it's smooth.
- In a medium bowl, sift together the flour, salt, baking soda, cinnamon and cloves.
- In the bowl of a stand mixer, add the egg, egg yolk and sugar and mix on medium-high speed with the paddle attachment until the mixture is a pale yellow.
- Add the sour cream and mix until well combined.
- Add the vegetable oil and combine well.
- Add all of the flour mixture and mix until well combined.
- Add the coffee and chocolate mixture and combine well, scraping down the sides of the bowl if needed.
- Fill your cupcake liners about 2/3 full with batter and bake for 12-15 minutes.
- Let the cupcakes cool completely before frosting.

To make the buttercream:
- In the bowl of a stand mixer with the paddle attachment, cream the butter.
- Add the powdered sugar, salt, nutmeg, vanilla and bourbon.
- Add the eggnog 1 Tbs at a time on medium-high speed, until desired consistency.
- Increase the speed to high and beat for a couple of minutes until it's smooth.
- Frost the cupcakes and garnish with more nutmeg, white or silver sanding sugar, chocolate or snowflake sprinkles (get creative)!