Naturally, when I saw this recipe, I knew that it would be absolutely the perfect thing to make for my darling little grandpa. I didn't even care if anyone else cared for the flavors - I knew he was going to LOVE them! And he did!
I made the cupcakes the way the recipe originally said, except without espresso powder (I had none on hand). I made a simple buttercream frosting and mixed in the whiskey syrup. I'm not a huge fan of whiskey, and I'm really not a huge fan of chocolate cake (I know - I'm nuts). However, this combination was absolutely incredible. They were delicious without being overly decadent. They were pretty, and they had a surprising kick. Of all the cupcakes I've made, these might actually be one of my favorites. Everything just came together perfectly, and the combination was definitely a winner!
P.S. I used Johnnie Walker Black Label for these.
Chocolate Whiskey Cupcakes
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| You have to admit, the do look pretty, right? ;) |
Yield: About 24 cupcakes
Ingredients
For the cupcakes:
1 cup unsweetened cocoa powder
1 cup boiling water
1/2 cup sour cream
2 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
16 tbsp unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
For the whiskey syrup:
1/2 cup water
1/2 cup sugar
2 tbsp whiskey
For the frosting:
12 tbsp unsalted butter
4 cups confectioner's sugar, sifted
7-8 tbsp whiskey
2 tbsp heavy cream
Directions:
To make the cupcakes, preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners (24 total). In a small bowl, pour the cocoa powder. Pour in the boiling water and whisk until the mixture is smooth. Set aside and cool to room temperature. Once cool, whisk in the sour cream and vanilla extract.
Combine the flour, baking powder, and salt in a small bowl. Stir together to combine; set aside.
In the bowl of a mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition until just incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then trandfer to a wire rack to cool completely.
To make the simple syrup, combine the water and sugar in a small saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Remove from the heat and stir in the whiskey. Set aside and let cool until ready to use.
To make the frosting, beat the butter in the bowl of a mixer until smooth and fluffy (about 2 minutes). Mix in the confectioner's sugar until incorporated. Add in the whiskey and beat on medium speed until well blended. Add in the heavy cream and beat on medium-high speed until light and fluffy (about 4 minutes).
To assemble the cupcakes, brush the cooled cupcakes with the whiskey syrup (You can also inject some into the center of the cupcake, which will give it more of the flavor). Pipe the frosting on the cupcakes using a pastry bag. *Refrigerate until ready to serve.
*Remember, this recipe has sour cream and heavy cream in it - it NEEDS to be refrigerated - you don't want those going bad.
Cupcake recipe adapted from Annie's Eats.
Frosting adapted from Annie's Eats.
