Monday, July 2, 2012

Chocolate Whiskey Cupcakes

Apparantly the latest theme for my summer cupcakes has been chocolate and alcohol.  Honestly, is there anything wrong with that??  These cupcakes I made for a birthday party and were a HUGE hit.  I've had many people that were at the party tell me that they were the best cupcakes of mine that they have eaten.  I will admit that the icing was probably some of the best icing I've ever made.   It was light but yet super rich, and perfect for a sorching hot 100 degree day!

Now these cupcakes called for Jack Daniels, but I will admit I used "bottom shelf"  whiskey.    I just couldn't justify the cost for a cupcake!   But they still ended up great.  And for those of you baking for kids, they did hardly have any taste of whiskey.   I think if I were to make them again, I would make more of the dark chocolate whiskey ganache and inject it as a filling to the cupcakes.  That would make them not only super rich in flavor, but also add to the amazing taste.  Plus make them more boozy :)

The one major thing I did learn was that I should not try to bake on the same day my fiance is trying to clean (or shortly there after).   At one point there was a bottle of amonia on the counter that I absentmindly added to the measuring cup that had whiskey in it. Luckally I noticed before I added it to the batter.... and promptly washed out the measuring cup beforing putting it in the dishwasher. 

Definitely calling these cupcakes a sucess and will definitely be adding them to my cupcake menu in the future!


Chocolate Whiskey Cupcake
Makes about 30
  • 2 Cups all purpose flour
  • 3/4 cup coco powder
  • 2 cups granulated sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp.salt
  • 2 eggs
  • 1/2 cup super strong coffee
  • 3/4 cup whiskey
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In separate bowl (I used a measuring cup) combine the eggs, coffee, whiskey, buttermilk and oil.
  4. Pour the egg mixture into the flour mixture and whisk until smooth.
  5. Spoon the mixture into prepared cupcake cups until about half full.
  6. Bake in preheated oven about 18-20 minutes until the tops spring back when lightly pressed.
  7. Cool completely.
  8.  
Dark Chocolate Whiskey Ganache
  • 16 ounces good quality dark chocolate 65-72 %, chopped into small pieces 1/4 inch or less.
  • 3/4 cup heavy cream
  • 2 Tbsp. unsalted butter, softened
  • 1/4 cup Jack Daniels Whiskey
  1. place the chocolate in a heat proof bowland set aside.
  2. heat heavy cream until just boiling.  Make sure it does not boil over or you will lose liquid.  Pour over chocolate.
  3. Cover chocolate and cream for 2 minutes to allow chocolate to soften.  Uncover and stir with whisk until smooth and silky.
  4. Stir in butter a tablespoon at a time until fully incorporated.
  5. Stir in whiskey until fully incorporated, cool completely.
  6. Use for the buttercream and use excess to drizzle on... or make more and inject in the cupcake
Dark Chocolate Whiskey Buttercream
  • 1 lb. unsalted butter, softened
  • 1- 3 ounce package white chocolate, vanilla or cheesecake instant pudding mix
  • 2 cups Dark Chocolate Whiskey ganache
  • 1/2 cup  dark cocoa powder
  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • more whiskey to taste
  1. In stand mixer beat the butter and pudding mix together on medium high speed for 5 minutes or so.
  2. Turn off, add the ganache, cocoa powder and heavy cream.  Beat for another 5 minutes.
  3. Add powdered sugar a little bit at a time, tasting as you go until it is sweet enough for you then beat on medium high for at least 5 more minutes.
  4. You can add more whiskey if you'd like :)
Recipe adapted from Fields of Cake

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