Chocolate Whiskey Cupcakes
Chocolate Whiskey Cupcakes! Deeply chocolatey with a kick from whiskey in both the cake and buttercream, this is one dessert that you'll want to save for the 21+ crowd!
Servings: 2 dozen
Ingredients
For Cupcakes
- 2 cups all-purpose flour
- ¾ cups cocoa powder
- 2 cups brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2 eggs
- ½ cup strong-brewed coffee
- ½ cup whiskey such as Jack Daniels
- 1 cup buttermilk
- ½ cup vegetable oil
For Chocolate Whiskey Buttercream
- 1 cup butter 2 sticks, softened
- 3 tablespoons whiskey
- 4¼ cups powdered sugar
- ¼ cup semi-sweet chocolate chips melted and cooled
- 2 tablespoons heavy cream or milk
Instructions
Make Cupcakes
- Preheat oven to 350°F Prepare 2 muffin tins with cupcake liners. Set aside.
- In a large bowl, sift together all dry ingredients. Set aside.
- In a medium bowl, whisk together wet ingredients.
- Add wet ingredients to dry ingredients, and whisk until just combined. (Do not over-mix.)
- Scoop batter into cupcake liners, filling just under ¾ of the way full. (These tend to rise a lot for me, so keeping them at just under ¾ creates a nice dome without too much of a "muffin top".)
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back when lightly touched.Let cool completely before frosting.
Make Chocolate Whiskey Buttercream
- In the bowl of a stand mixer, beat butter and whiskey with the paddle attachment until light and creamy.
- Slowly add confectioners' sugar one cup at a time until fully incorporated, but not too dry. Beat in melted chocolate.
- Add cream or milk one tablespoon at a time until frosting reaches desired consistency.
- Fill a piping bag fitted with desired tip with frosting, and decorate cupcakes. (Or just slather it on. No one will care if they're not pretty. ;) )