Chocolate Whiskey Cupcakes

These chocolate whiskey cupcakes are both intensely chocolatey and boozy, with a hint of coffee to enhance the deep chocolate flavor. 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

 

You have got to try these super moist and super chocolatey cupcakes. I've frosted them with a chocolate, coffee, and whiskey ganache, but you can frost them with a fluffy vanilla buttercream if you prefer. 

In fact, you can choose any flavor of frosting you prefer, because these chocolate cupcakes will become your new favorite "go-to" chocolate cupcake. 

These cupcakes also contain a half cup of strong hot coffee, which melts the chopped chocolate before incorporating it into the batter. 

One of our Spring Sweets Week sponsors is Door County Coffee, and they provided an assortment of flavored coffees for us to try (be sure to check out their prize, a $50 gift certificate ... you really want to win it). The flavors are so creative and the coffee is such high quality. I used their Black and Tan coffee in these cupcake. 

Churro coffee? Blueberry Cobbler? I'm in! 

Overview: How to Make These Cupcakes:

First, make the ganache. You will need it to sit for 12 to 24 hours before it gets to the right consistency to frost the cupcakes. Let it sit at room temperature and stir it occasionally until it reaches the consistency you prefer. 

For these cupcakes, the ganache was ready about 12 hours after I mixed it together. 

To make the ganache, chop a boatload of semi sweet chocolate. This is my least favorite task when working with chocolate. There is no other way than painstakingly using a sharp knife. Still, it's worth it. 

Next, bring a saucepan with heavy cream and espresso powder to a boil and then stir in some Golden Syrup or corn syrup and butter to melt the chocolate. Finally, add some Irish whiskey. Set the mixture aside and let it come to a frosting consistency. 

Next, make the cupcakes. Line muffin pans with 16 paper liners. 

In one bowl, sift together the flour, baking powder, baking soda, and salt. 

After that, in another bowl, whisk together two kinds of cocoa powders, more chopped chocolate, hot coffee, and whiskey. 

At this point, you will need to use a stand or hand mixer to beat the eggs and sugars until light and fluffy. Add the vanilla, the oil, and cocoa mixture. 

Add the flour mixture in thirds, alternating with the buttermilk. 

Finally, fill the cavities of the lined muffin cups and bake for 20 to 25 minutes. 

When the ganache is ready, frost the cupcakes! 

And if you are so inclined, add some sprinkles! 

One of the tricks to getting these cupcakes so dark is using black cocoa. It's an ingredient that is used to make Oreos so dark. If you can't find it, feel free to use Dutch process cocoa instead. While the color might not be so dark, the cupcakes will still taste amazing. 

Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks!   

With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway!  This year, 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.  Say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  

Our #SpringSweetsWeek sponsors are helping us give away some great prizes.  Thank you to Dixie Crystals, Melissa's Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn's for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win! 

The prizes are featured in my Mandarin Orange and Rhubarb bread post. 

Tuesday #SpringSweetsWeek Recipes

• Chocolate Whiskey Cupcakes by Karen's Kitchen Stories
• Coconut Lime Swig Cookies by Devour Dinner
• Dessert Charcuterie Board by Nik Snacks
• Fresh Pineapple Salsa by The Spiffy Cookie
• Fresh Pineapple Upside Down Cake by A Kitchen Hoor's Adventures
• Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D's Books and Cooks
• Kiwi Creme Brûlée by Cindy's Recipes and Writings
• Kumquat Cheesecake Bars by Sweet Beginnings
• Lemon Raspberry Bundt Cake by The Carefree Kitchen
• Mini Honey Lavender Coffee Cakes by That Recipe
• Mini Rhubarb Crumb Loaves by Kate's Recipe Box
• White Chocolate Raspberry Scones by Blogghetti

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

If you can't or don't have whiskey, substitute a combination of bourbon extract or vanilla extract and water. Either will work. 

Chocolate Whiskey Cupcakes

Yield: 16 servings

Author: Karen's Kitchen Stories

These chocolate whiskey cupcakes are both intensely chocolatey and boozy, with a hint of coffee to enhance the deep chocolate flavor.

Ingredients

Ganache

• 299 grams semi sweet chocolate, chopped
• 1 cup heavy cream
• 1/4 teaspoon instant espresso
• 1 1/3 tablespoons unsalted butter, room temperature
• 4 teaspoons Golden Syrup or light corn syrup
• 26 mls. of Irish whiskey

For the Cupcakes

• 157 grams (1 cup plus 2 tablespoons) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 33 grams (heaping 1/4 cup) Dutch process cocoa powder
• 1 tablespoons black cocoa
• 1.5 ounces (43 grams) finely chopped semisweet chocolate
• 1/2 cup very hot strong coffee
• 1/6 cup (40 ml) Irish whiskey
• 75 grams of whisked eggs (1 1/2 eggs)
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (100 grams) dark brown sugar
• 1 teaspoon vanilla extract
• 1/3 cup plus 1 tablespoon (90 ml) vegetable oil
• 2/3 cup (150 ml) buttermilk

Instructions

To Make the Ganache

1. Place the chopped chocolate in  medium heat-proof bowl.
2. Bring the cream and espresso powder to a boil in a small saucepan. 
3. Pour the cream and espresso mixture over the chopped chocolate and let sit for two minutes. Add the butter, golden syrup, and whiskey, and whisk until smooth. 
4. Let stand for 12 to 24 hours, until ready to spread. 

For the Cupcakes

1. Place  a rack in the center of your oven and heat it to 350 degrees F. Line 16 cavities of muffin pans with paper liners. 
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another medium bowl, whisk the cocoa powders, chopped chocolate, hot coffee, and whiskey until smooth. let cool until just warm. 
4. In the bowl of a stand mixer with the paddle attachment, beat the eggs and sugars on medium speed until light and fluffy. Add the vanilla and beat. 
5. Slowly drizzle in the oil while beating steadily. Add the cocoa mixture while continuing to beat. 
6. Turn the speed to low and add 1/3 of the flour mixture. Beat for 15 seconds. Add 1/2 of the buttermilk and beat for 15 seconds. Repeat with 1/3 of the flour mixture, 1/2 of the buttermilk, and the rest of the flour mixture. 
7. Divide the batter evenly among the 16 muffin tin cavities. There should be about 1/2 inch of room above the paper liners for the batter to rise. 
8. Bake for 20 to 25 minutes, until a toothpick comes out clean. 
9. Cool in the pan for 5 minutes and then transfer the cupcakes to a wire rack. 
10. Frost with the cooled ganache. 

Calories

336.50

Fat (grams)

27.13

Sat. Fat (grams)

9.03

Carbs (grams)

23.96

Fiber (grams)

1.74

Net carbs

22.22

Sugar (grams)

19.89

Protein (grams)

2.76

Sodium (milligrams)

172.34

Cholesterol (grams)

37.19

https://www.karenskitchenstories.com/2021/03/chocolate-whiskey-cupcakes.html

Karen's Kitchen Stories

cupcakes, chocolate

Dessert

American

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