About a month ago I had a friend send me a link to a cupcake recipe and asked if I would make those for her upcoming birthday. Those cupcakes were dark chocolate whiskey cupcakes. It just so happens that chocolate and whiskey are two of my favorite things. Why yes, I’ll be happy to make those for you.
I have a serious love for baking with alcohol. I just made Blue Moon cupcakes a couple weeks ago, and my favorite pound cake has Amaretto in it. Most of whatever is put into the cake batter cooks out, but the frosting and/or filling is where you can make the most impact with the alcohol’s flavor.
And I can’t forget to mention how good this cupcake’s chocolate cake is—the chocolate, whiskey and coffee flavors just work so well together. Oh, and it’s incredibly moist. It rivals the cake in the Irish Car Bomb cupcakes I make every year for St. Patrick’s Day, and those are my favorite.
Dark Chocolate Cupcakes
Recipe from Fields of Cake
Make approximately two dozen cupcakes
2 cups all purpose flour
¾ cup coco powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
½ cup super strong coffee
½ cup Jack Daniels Whiskey
1 cup buttermilk
½ cup vegetable oil
1. Preheat oven to 350 degrees and line standard muffin tins with paper cups.
2. In the bowl of a mixer, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. In another large bowl, combine and whisk together the eggs, coffee, whiskey, buttermilk and oil.
4. Add the egg mixture into the flour mixture and mix until smooth.
5. Divide the mixture evenly into prepared cups…about 2/3 full.
6. Bake for about 18-20 minutes or until a tooth pick comes about clean. Allow the cupcakes to cool completely before filling and frosting.
Dark Chocolate Whiskey Ganache
16 ounces dark chocolate, chopped into small pieces
¾ cup heavy cream
2 tbsp unsalted butter, softened
¼ cup Jack Daniels Whiskey
1. Put the chocolate in a heat proof bowl (I use glass) and set aside.
2. Heat heavy cream until just boiling, and then 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. If all of the chocolate didn’t melt, zap in the microwave for 10 seconds at a time until all has melted.
4. Add the butter and stir until fully incorporated.
5. Stir in whiskey until fully incorporated and allow to cool completely.
Dark Chocolate Whiskey Buttercream
1 lb (4 sticks) unsalted butter, softened
1 three ounce package white chocolate, vanilla or cheesecake instant pudding mix (I used vanilla)
2 cups of the dark chocolate whiskey ganache
½ cup sifted dark cocoa powder
½ cup heavy cream
½ cup powdered sugar, sifted (more for a stiffer frosting)
Additional whiskey to taste (I think I added 2 or 3 more tbsp)
1. Using a mixer with the paddle attachment, beat the butter and pudding mix together on medium high speed for approximately 5 minutes.
2. Add the ganache, cocoa powder and heavy cream. Beat for another 5 minutes, occasionally stopping to scrape the sides of the bowl.
3. Add the sifted powdered sugar a little bit at a time. Add additional for stiffer or sweeter taste.
4. If needing/wanting more of a whiskey flavor, add a tablespoon at a time until satisfied with the flavor.
Assemble the cupcakes by coring out the center and adding the remaining ganache. Top each cupcake with the frosting using your favorite tip and/or technique. Enjoy!