Preheat the oven to 350°F/180°C/Gas 4. Line cupcake pans with 18 cupcake liners and set them aside.

Place the cake mix, eggs, water, and oil into a mixing bowl and beat till combined and smooth.

Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ⅔ full.

Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.

Remove from the oven and leave to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before decorating.

To make the pecan topping, place the sugar, brown sugar, cornstarch, corn syrup, butter, salt, eggs, and whiskey.

Bring to the boil, then remove from the heat and stir in the pecans and vanilla. Pour into a bowl and leave to cool at room temperature for 10 minutes before placing in the refrigerator for 1 hour.

To make the whiskey frosting, use an electric handheld or standing mixer to beat the butter, powdered sugar, vanilla, whiskey, and cream until combined, smooth, and holds a stiff peak.

Transfer the frosting to a large piping bag fitted with a star tip. Set it aside.

To assemble the cupcakes, scoop a mound of pecan topping onto each cooked and cooled cupcake using a medium ice cream scoop.

Pipe a swirl of whiskey frosting on top of each pecan-topped cupcake.

Insert a whiskey-filled pipette into each cupcake. Enjoy!