I was originally going to share a recipe for these little dark chocolate cupcakes, but when I realized that they weren’t the star of the show I shifted gears. The frosting is the true star here!
And no, this isn’t a sponsored post. It’s just about me being adventurous in my kitchen.
Love making homemade buttercream frosting? Then I have a new trick for you. Try substituting Black Velvet Toasted Caramel Whisky in place of vanilla extract.
As I’ve mentioned before, I am not a huge frosting fan. For me it’s more about the cake. But I have to tell you that I COULD NOT STOP TASTING THIS FROSTING the entire time I was taking the photo’s for this post. Seriously, it is that good! And don’t you love how the alcohol didn’t tint the frosting? It stayed bright white.
I used about 1 tablespoon of Black Velvet Toasted Caramel in place of the 1 teaspoon of vanilla extract my recipe calls for and I didn’t think it tasted boozy. However, there is no reason that you couldn’t start out by adding one teaspoon of the BV at a time until you reach the desired flavor you’re looking for.