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
- Preheat oven to 350 degrees F.
- In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In separate bowl (I used a measuring cup) combine the eggs, coffee, whiskey, buttermilk and oil.
- Pour the egg mixture into the flour mixture and whisk until smooth.
- Spoon the mixture into prepared cupcake cups until about half full.
- Bake in preheated oven about 18-20 minutes until the tops spring back when lightly pressed.
- Cool completely.
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
- place the chocolate in a heat proof bowland set aside.
- heat heavy cream until just boiling. Make sure it does not boil over or you will lose liquid. Pour over chocolate.
- Cover chocolate and cream for 2 minutes to allow chocolate to soften. Uncover and stir with whisk until smooth and silky.
- Stir in butter a tablespoon at a time until fully incorporated.
- Stir in whiskey until fully incorporated, cool completely.
- 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
- In stand mixer beat the butter and pudding mix together on medium high speed for 5 minutes or so.
- Turn off, add the ganache, cocoa powder and heavy cream. Beat for another 5 minutes.
- 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.
- You can add more whiskey if you'd like :)