Chocolate Whisky Cupcakes

Question: What’s better than chocolate, coffee and whiskey?

Answer: Only a cupcake made with all three!

Last week, I studied recipes of chocolate whiskey cupcakes.  Most featured Jack Daniel’s, which is great. Everyone loves Jack!

 

However, after attending a wonderful Scotch dinner, I decided I might as well immerse myself in Scotch baking as well.  Feeling daring, I decided to make my cupcakes with a very good Scotch whisky, Glenlivet.

As I organized my ingredients, I knew the husband would cry when he found out how much whisky I had used.  I also knew, after he consumed his third cupcake he wouldn’t be too concerned.

The cupcakes are super moist and smell heavenly. Anyone entering my house after making a batch of Chocolate Whisky Cupcakes would feel very… relaxed.

 

Chocolate Whisky Cupcakes (Inspired from Fields of Cake)

Ingredients

• 2 cups all-purpose flour
• ¾ cup cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon Kosher salt
• 2 eggs
• ½ cup strong coffee cooled
• ½ cup whiskey or whisky (Jack Daniels or a Scotch whisky like Glenlivet
• 1 cup buttermilk
• ½ cup vegetable oil

Pre-heat oven to 350° F.  Prepare 2 (12 count) muffin tins with cupcake liners.

1. In a large mixing bowl combine the first six ingredients and set aside.
2. In a separate mixing bowl combine the next 5 ingredients.
3. Once the liquid ingredients are mixed together, stir into the large mixing bowl with the dry ingredients.
4. Whisk together until well blended.
5. Spoon batter into cupcake liners, filling each one to about ¾ full.
6. Bake at 350° F for 18 to 20 minutes.
7. Let cupcakes cool before icing.

 

Chocolate Whisky Buttercream Icing (Inspired from The Kitchen Prep)

• 2  sticks butter softened
• 3 tablespoons  whisky
• 4-5 cups confections’ sugar
• ¼ cup semi-sweet chocolate chips melted and cooled
• 2-3 tablespoons heavy cream or milk

1. Using a hand mixer beat butter and whisky until light and creamy.
2. Add confections’ sugar one cup at a time until completely incorporated.
3. Add melted chocolate and beat.
4. As needed add 1 tablespoon of cream at a time until you achieve the desire icing consistency.

Ice the cupcakes as you wish.

 

I used a disposable plastic decorating bag and a 2D decorating tip, to add just enough icing to make the cupcakes look pretty.  Hershey’s milk chocolate bars were added for decoration. (Right, as if there wasn’t enough chocolate already!)

The first time I made this recipe, I found that most people didn’t really care how they looked but they loved the moist rich taste.

Cheers!