There is nothing I can say about these except that they are outrageously delicious and you must make them immediately and I want to eat them for the rest of my life.
Chocolate Whiskey Cupcakes
From Fields of Cake
Makes 24 cupcakes (78 minis)
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1/2 cup coffee
- 1/2 cup Jack Daniel’s
- 3/4 cup Greek yogurt mixed with 1/4 cup milk
- 1/2 cup vegetable oil
- Preheat oven to 350F.
- Mix dry ingredients in a large bowl and set aside.
- Whisk together wet ingredients. Pour into flour mixture and stir until smooth.
- Bake for 10 to 15 minutes, until tops are puffy. Remove from oven and let cool for 10 minutes.
- 16 ounces semi-sweet chocolate
- 3/4 cup heavy cream
- 2 tablespoons unsalted, butter melted
- 1/4 cup Jack Daniel’s
- Place chocolate in a large heatproof bowl and set aside.
- Pour heavy cream into saucepan and bring to a boil. Pour over the chocolate. Cover the mixture for 2 minutes until chocolate has softened. Whisk together until smooth and silky.
- Add butter to the chocolate mixture and stir until smooth, and then add the whiskey and stir until everything is incorporated. Keep ganache at room temperature if using immediately.
- To make truffles, refrigerate ganache until solid. Scoop out ganache with melon baller or 1/2 tsp measuring spoon and roll into balls. Cover with powdered sugar or cocoa powder and store in refrigerator.
Whiskey Swiss Meringue Buttercream
Adapted from Martha Stewart
- 2 large egg whites
- 1/2 cup sugar
- Pinch of salt
- 1 cup butter, softened to room temperature
- Dash of vanilla
- 1 tsp Jack Daniels (plus more to taste)
- Combine egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. Bring the mixture to 160F, whisking frequently. The sugar should be completely dissolved and the mixture should resemble syrup.
- Remove from heat and whisk on medium-high until stiff peaks form.
- Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more butter once each addition has been incorporated. The mixture might look curdled, but it will become uniform again as you keep beating it. Add the vanilla and whiskey and mix until just incorporated.
- Keep buttercream at room temperature if using immediately, or transfer to an airtight container and store in the fridge. Before using, bring to room temperature and re-whip for 5-10 minutes until frosting is smooth again.
To assemble cupcakes:
- Cut out the center of each cupcake. Set the cut piece aside as a lid.
- Fill the cupcakes with ganache and place the lid back on. I only used about half of the ganache from the recipe, so either cut the recipe in half or make truffles with the other half.
- Pipe frosting onto cupcakes, taking care not to straight up eat it with a spoon.
- Eat a cupcake, then bring the rest to work to make your coworkers love you. If you have any leftovers, store them in an airtight container.
These cupcakes are SERIOUS BUSINESS. Moist and chocolately with the perfect kick of whiskey to liven things up. With triple whiskey, I thought triple chocolate might be overkill, so I opted for a whiskey-tinted swiss meringue buttercream without chocolate and found that it perfectly balanced out the richness of the cupcake and ganache.
Because they’re so decadent, I actually think these probably work best as minis instead of regular cupcakes – when they’re bite-sized, the proportion of cake to ganache to buttercream is pretty much even so no one component overpowers the others. But hey, what do I know? If you want to go all out, make this a layer cake – now that’s a party.