For the cake
1 package (18.25 oz) plain yellow cake
5 TBS Bourbon
4 oz reduced fat cream cheese
1 cup water
1/2 cup vegetable oil
2 tsp Bourbon Madagascar Vanilla Extract
4 large eggs
1 cup + 2 TBS heavy whipping cream
12 oz semi sweet mini chocolate chips
Preheat oven to 325 and fill cups with liners. Place the cake mix, cream cheese, bourbon, water, oil, Bourbon Vanilla Extract, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is smooth, 2 minutes. Divide the cake batter evenly between the pans.
Bake the cupcakes until they are golden brown and the tops spring back, 17-20 minutes. Let the cupcakes cool for 10 minutes. Cut out a hole in the top of each cupcake.
Meanwhile, prepare your ganache filling. In a medium sauce pan, heat heavy cream, bourbon, and chips until everything is well combined. Continue to stir on low for 3 minutes.
Fill each cupcake with ganache filling and let sit.
Prepare whipped cream. With an electric mixer, blend together cream, powdered sugar, and vanilla. Fill a piping bag or sandwich bag with your whipped cream and pipe whipped cream onto each cupcake. Top each cupcake with chocolate toffee and Bourbon sugar. Enjoy!