Preheat oven to 350°.
Prepare cake batter as directed on the back of the box.
Mix in the 2 Tbsp of the spiced bourbon whiskey.
Scoop batter into cupcake liners and bake for 21 minutes.
Once cupcakes have been baked and cooled, peel bake the cupcake liners.
Doing only a few cupcakes at a time, Crumble the cupcakes using your hand into a large mixing bowl.
Crumble only about 10 cupcakes.
Add in about 3 tablespoons of the chocolate frosting.
Using your hand, or a wooden spoon, mix until combined and you have a dough-like texture.
Using a small ice cream scoop or a tablespoon, scoop some of the mixture into your hands and roll into a ball.
Place balls on the cookie sheet.
Once all of the dough has been rolled into balls place into the fridge for 20 minutes or freezer for 10 minutes.
Using a double boiler, melt the chocolate until smooth.
Once your cake balls have hardened, using a fork and butter knife, dip a cake ball into the melted chocolate and fully coat it.
Use the fork to scoop up the cake ball and lightly tap the edge of the pot.
Place cake ball onto the cookie sheet.
Repeat previous steps until all cake balls have been rolled and dipped.
Set aside for the chocolate to completely cool.
Wash out your double boiler and dry very well. If you've worked with chocolate before, you know water will change how it reacts.
Pour about 1/4 of the red candy melt into the double boiler.
Wait a few minutes and then mix with a spatula until smooth.
Pour melted candy melts into the piping bag.
Cut the tip off of the piping bag and drizzle the candy melt over the cake balls.
Place a pink confetti sprinkle heart onto the middle of the cake ball.
Let sit for 15 minutes before enjoying!