The Grown-Up Chocolate Cupcake

Ah, the cupcake. A perfectly sized single serving dessert usually eaten as a child. Why should kids have all the fun? I have added coffee, a little spice and some brandy to these cupcakes which make them ideal to serve at your next grown-up dinner or holiday. These cupcakes also work well served bite sized. Just use a 24 cup cupcake tin and reduce baking time in half. Sprinkle a little cinnamon on top before serving or some edible gold stars.

Rate this Recipe
5 from 1 vote
Print Recipe

Spiked Pumpkin Spiced Chocolate Cupcake

Chocolate Cupcake with Brandy Vanilla Frosting
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Spiked Cupcakes, boozy desserts
Servings: 12 cupcakes
Calories: 249kcal


  • cupcake pan
  • paper cucake inserts



  • 1 cup sugar
  • 1 cup flour
  • 1/2 cup unsweetened cocoa
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp pumpkin pie spice
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 3/4 cup boiling water
  • 2 tsp Starbucks instant pumpkin latte OR instant coffee


  • 2 cups powdered sugar
  • 1/2 cup butter softened
  • 1 tsp vanilla extract
  • 4 tsp Brandy or B&B



  • preheat oven to 350
  • Mix dry ingredients in medium bowl
  • add eggs, milk, oil and vanilla and beat for 2 minutes
  • mix coffee or latte and boiling water
  • add to batter and mix with spoon for 3 minutes – batter will be watery
  • fill paper lined cupcake tins half way
  • bake for 20-25 minutes
  • let cool before frosting


  • cream butter, vanilla and brandy together
  • add sugar a little at a time
  • if too dry add a tablespoon or two of milk


Serving: 1cupcake | Sodium: 211mg | Calcium: 40mg | Vitamin A: 45IU | Sugar: 37g | Fiber: 1g | Potassium: 97mg | Cholesterol: 15mg | Calories: 249kcal | Saturated Fat: 4g | Fat: 6g | Protein: 3g | Carbohydrates: 48g | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating