Chocolate Whiskey Cupcakes with Irish Cream Frosting
Serves
9
Total Time
40 MINS
Calories
527
This one's for the adults... Irish whiskey with classic flavour pairings of chocolate and coffee, in boozy cupcake form!
- Egg
1 (about 50 g)
- Hot coffee
60 g (about ¼ cup)
- Irish whiskey
60 g (about ¼ cup)
- Buttermilk
120 g (about ½ cup)
- Sunflower oil
55 g (about 3 ⅞ tablespoons)
- Plain flour
130 g (about 1 cups)
- Cocoa powder
30 g (about ¼ cup)
- Bicarbonate of soda
5 g (about 1 ⅛ teaspoons)
- Baking powder
2.5 g (about ½ teaspoon)
- Granulated sugar
190 g (about 1 cup)
- Salt
1 pinch (about 0.38 g)
- Unsalted butter
140 g (about ½ cup)room temperature
- Powdered sugar
400 g (about 3 ¼ cups)
- Vanilla extract
5 g (about 1 ⅛ teaspoons)
- Irish cream liqueur
2 tablespoons (about 28.5 g)
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Line a clean muffin pan
- 3. Add egg, hot coffee, irish whiskey, buttermilk and sunflower oil to a clean large mixing bowl
- 4. Mix then set aside
- 5. Add plain flour, cocoa powder, bicarbonate of soda, baking powder, granulated sugar and salt to a clean medium bowl
- 6. Whisk briefly until blended
- 7. Transfer dry ingredients to batter
- 8. Mix until combined
- 9. Transfer batter to muffin pan
- 10. Bake until skewer tests clean - 15 min
- 11. Let cool completely
- 12. Add unsalted butter to a clean stand mixer bowl
- 13. Cream until light and fluffy
- 14. Add powdered sugar, vanilla extract and irish cream liqueur to the stand mixer bowl
- 15. Mix until creamy
- 16. Frost generously
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
