Wednesday, December 28, 2011

Devil's food Whiskey cupcakes

Yes, I said it, Whiskey Cupcakes.

And yes, we apologize for the lack of postings lately- the holidays are upon us and we have been so busy cooking & baking we have barely had time to write it all down!

This recipe will make up for that. With all these holiday parties, we know you want to bring a snack that packs a punch. Let's just say the evening I served these cupcakes, we were all hurtin' the next morning due to the intense level of partying.

Ok, maybe the cupcakes weren't the cause of the hangovers (maybe it was the actual shots of Jameson?). I digress. These Devil's Food Whiskey Cupcakes are perfect for your next big night out on the town. Indulge a little, 'tis the season!


1 stick unsalted butter
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup all purpose flour
3/4 cup cocoa powder
1 tsp instant coffee
2 eggs
1 cup milk, full fat or 1%

Preheat your oven to 350F. In a mixer, cream the butter & sugar together until light & fluffy, roughly 3-5 minutes. Meanwhile, sift your dry ingredients together in a bowl: flour, salt, baking powder, cocoa powder, and instant coffee. Next, add the eggs 1 at a time to the creamed sugar. Now, slowly add the dry ingredients while alternating with the milk. Bake for 10-15 minutes depending on the size of your cupcakes and strength of your oven.

2-3 cups conf sugar
1 stick unsalted butter
1/4 cup whiskey (the better the whiskey, the better the flavor as it is NOT cooked out)
1 cup semi sweet chocolate morsels, melted

Melt the chocolate morsels until smooth. Let it cool while you whip the butter & sugar together. As the butter & sugar whips, add the whiskey. Keep adding sugar until it hits your desired consistency. I like mine a bit thicker, so I only used 2 cups. Want less whiskey flavor? Add less whiskey. Add the melted chocolate once at room temp, mix, frost, serve!!!

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