These Hennessy Cupcakes are delightfully moist using yellow cake mix. Topped with salted caramel buttercream frosting infused with cognac and cognac via squeezable pipettes these cupcakes are the ultimate party treat!
Add the cake mix, water, oil, and eggs to a large bowl, or bowl of a stand mixer, and beat on high for 3 minutes, until you have a smooth batter.
Fill 24 cupcake cavities ¾ full with batter, transfer the pan to the oven, and bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
Transfer pan to a cooling rack, and allow cupcakes to cool for 1-2 hours.
Add both cans of frosting to a medium bowl, or stand mixer, along with ½ tablespoon of cognac, and beat on high for 1-2 minutes until light and fluffy.
Add the frosting to a piping bag equipped with the tip, and pipe the frosting onto the cupcakes.
Sprinkle gold sanding sugar onto cupcakes.
Fill the pipettes with cognac, and insert into cupcakes.
Notes
To make without pipettes (and infuse the batter directly with Hennessey)When following the printable recipe, simply use 3 TBSP - 1/4 cup of Hennessey and then water to make up the rest of a cup. (You'll see the original recipe has 1 cup of water, so you'll be using some water and some cognac.)Bake as usual. This way will be less boozy and have a little bit less Hennessey flavor.Take care if adding more in a pipette as it may be way too strong.