*** Follow the directions on the cake mix box, except substitute Fireball Whisky for water.*** Use 1 cup of Fireball Whisky instead of the 1 cup of water that the box calls for.
Mix and bake as directed by the box.
Let the cupcakes cool completely.
Poking with Caramel
With a straw, poke holes in the cupcakes. If you want more caramel flavor, add more holes. If you want less, poke less holes. I usually poke 2-3 holes in each cupcake.
Pour caramel in each hole. This is WAAAYYY easier with the squeezable bottle, which is why I listed it in the ingredients. You can aim directly in the hole. Add a little caramel to each hole and wait. If you rush or add a lot, it will overflow. I like to put a little caramel in each cupcake then circle back around. Once the caramel flows down, you will see if you need more. If the hole isn’t completely full, add a little more.
For the Fireball Buttercream:
In a large bowl, beat room temperature butter.
Add Fireball Whisky and Vanilla Extract. Continue to mix.
Gradually add the powdered sugar. Mix on low until combined.
Once combined, increase the speed to medium-high and beat until thick and creamy (about 1-2 minutes).