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Preheat oven per package directions. {I have nonstick pans so it was 325 degrees. Regular pans are 350 degrees usually} Line muffin tins with paper liners.
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Mix cake mix, eggs, coffee, 2 Tbsp whiskey and butter or oil in a large bowl. Mix on low for 30 seconds. Mix on medium speed for 2 minutes.
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Divide batter equally among cupcake cups. Bake according to package directions. Let cool completely.
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While cupcakes cook, prepare the coffee syrup. In a small pan, combine 1 cup coffee, 1/3 cup water, 2 Tbsp whiskey, 1/2 cup brown sugar and 1/2 white sugar. Stir well and then bring to a boil over medium heat. Simmer for about 15 minutes or until the syrup coats the back of a spoon. Remove from heat and let cool for about 5 minutes. Brush the tops of the cupcakes with the coffee syrup.
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In a mixer bowl, beat cream cheese, using the whisk attachment, on medium speed until smooth. Add in sugar and beat well. Add in vanilla and coffee and beat for 2 minutes on medium. With the mixer on low, whisk in the heavy cream. {Note: the frosting will not be very thick at this point.}
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Add frosting to frosting bag and refrigerate for 30 minutes. Frost cupcakes and serve.