Description
Whip up these fun Fireball Jello Shot Cupcakes for your next gathering! A spicy, sweet, and spirited twist on a classic dessert, perfect for parties.
Ingredients
- The Cupcake Base:
- Yellow Cake Mix (plus ingredients on box: eggs, oil, water)
- Water
- Eggs
- Fiery Jello Infusion:
- Cherry Jell-O (3 oz box)
- Boiling water
- Fireball Cinnamon Whisky
- Creamy Topping & Garnish:
- Whipped Topping (like Cool Whip), thawed
- Cinnamon sugar for dusting
- Red Hots Candy or Cinnamon Sticks for Garnish
Instructions
- Baking Your Fireball Jello Shot Cupcakes Base:: First things first, get your oven preheating to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Now, mix up your yellow cake batter according to the package directions. Don’t overmix, or your cupcakes will be tough, and nobody wants a tough cupcake! Honestly, I always forget to set my timer and end up hovering over the oven, sniffing for that sweet, cakey smell. Pour the batter evenly into your liners, about two-thirds full. Pop them in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The smell of baking cake just fills the kitchen, right?
- Prepping for Fireball Jello Shot Cupcakes:: Once your cupcakes are baked, take them out of the oven and let them cool completely on a wire rack. This step is crucial, because if they’re warm, the Jell-O will just melt them into a mess, and we don’t want that! While they’re cooling, grab a small bowl and a fork. Gently poke holes all over the tops of your cooled cupcakes. I usually use the tines of a fork, making about 5-6 holes per cupcake. Don’t go all the way to the bottom, just enough for the Jell-O to seep in. This is where the magic happens for our Fireball Jello Shot Cupcakes!
- Mixing the Fireball Jell-O Infusion:: Now for the fun part! In a medium heat-proof bowl, combine the cherry Jell-O powder with 1 cup of boiling water. Stir, stir, stir until the Jell-O is completely dissolved. Make sure there are no grainy bits left, or your Jell-O won’t set properly. This is where I often get impatient, but trust me, a good dissolve makes all the difference. Once it’s all clear, stir in 1 cup of Fireball Cinnamon Whisky. The aroma of cinnamon and cherry together is honestly fantastic, a preview of the delicious Fireball Jello Shot Cupcakes to come!
- Infusing Your Fireball Jello Shot Cupcakes:: With a spoon or a small ladle, carefully pour the Fireball Jell-O mixture over each poked cupcake, aiming for the holes. You want to saturate them, but not drown them. I usually pour about 2-3 tablespoons per cupcake, letting it soak in before adding a little more. You’ll see the liquid disappear into the cake, transforming it into these amazing Fireball Jello Shot Cupcakes. It’s a bit messy, but so worth it! Sometimes I make a little puddle on the liner, but it usually just gets absorbed.
- Chilling Your Fireball Jello Shot Cupcakes:: Once all your cupcakes are infused, carefully transfer the entire muffin tin to the refrigerator. Let them chill for at least 2-3 hours, or even better, overnight. This gives the Jell-O plenty of time to set up inside the cupcakes, creating that perfect jiggly, boozy texture. I’ve definitely tried to rush this step before, and ended up with runny centers. Nope, not good! Patience is a virtue here for the best Fireball Jello Shot Cupcakes.
- Serving Your Fireball Jello Shot Cupcakes:: When you’re ready to serve these fantastic Fireball Jello Shot Cupcakes, take them out of the fridge. Top each cupcake with a generous dollop of thawed whipped topping. Sprinkle a little cinnamon sugar over the whipped topping for that extra sparkle and flavor. And if you’re feeling fancy, add a red hot candy or a small cinnamon stick for garnish. Honestly, they look so inviting with that creamy topping and fiery hint. Just try not to eat them all before your guests arrive!