Just in time for St. Patrick’s Day, I bring you Chocolate Whiskey Cupcakes. These cupcakes are extremely moist and rich, and came out almost fudge-like. The flavor of the whiskey in the actual cupcake isn’t super strong, but I topped these with a chocolate sour cream frosting and a Jameson glaze, and they were the perfect St. Patty’s Day treat. Recipe below!
Chocolate Whiskey Cupcakes (Modified from Annie’s Eats):
- 1 cup unsweetened cocoa powder
- 2 tsp. instant coffee
- 1 cup boiling water
- ½ cup sour cream
- 3 tbsp whiskey
- 1¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 2 sticks unsalted butter, at room temperature
- 1¾ cups sugar
- 2 large eggs
Preheat the oven to 350˚ F. Combine the cocoa powder and coffee in a small bowl. Add the boiling water and whisk until the mixture is smooth. Set aside and let cool to room temperature. Once cool, whisk in the sour cream and whiskey.
Combine the flour, baking soda and salt in a small bowl. Stir together with a fork to combine; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy. Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.
With the mixer on low speed, mix in the dry ingredients, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Yields 24 cupcakes.
Chocolate Sour Cream Frosting:
- 10 ounces bittersweet chocolate , chopped
- 1 pound unsalted butter , at room temperature
- 4 cups powdered sugar
- 1/8 teaspoon salt
- 1 tsp vanilla extract
- 1/2 cup sour cream