Chocolate Whiskey Cupcakes
| PREP TIME: 35 MIN | BAKE TIME: 18 MIN | TOTAL TIME: 53 |
Must be over 21 to make these delisious cupcakes!
Ingredients
Chocolate Cupcake
- 1 Cup + 1 Tbsp Flour
- 1/4 Cup Dutch Processed Cocoa Powder
- 2 Tbsp Cocoa Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/2 Cup Buttermilk
- 1/3 Cup Coffee(or Water +2 Tsp Instant Coffee)
- 1 Cup Sugar
- 2 Eggs
- 1/4 Cup Vegetable Oil
- 2 Tsp Vanilla
Caramel Whiskey Buttercream
- 1 1/2 Cup Unsalted Butter
- 3 Cups Sifted Powdered Sugar
- 3 Tbsp Store Bought Caramel Sauce
- 3 Tbsp Whiskey
- 2 Tbsp Half & Half (Room Temp)
- 1 Tsp Vanilla
Instructions
- Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
- In a large bowl combine buttermilk, sugar, eggs, vegetable oil, coffee, eggs and vanilla. Whisk until well combined
- In a separate bowl, sift all your dry ingredients.
- Add your dry ingredients to your wet ingredients in two additions until combined well. But do not over mix.
- Fill cupcakes 2/3 of the way full.
- Bake for 17-20 mins or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely.
Chocolate Frosting
- Using a hand mixer or a stand mixer with a paddle attachment add the room temp butter and beat for 2-3 minutes until smooth and fluffy.
- Add the whiskey, half and half and vanilla and give it a stir.
- Next, in low speed add the powdered sugar one cup at a time also adding the whiskey half and half mixture in between the addition of the powdered sugar.
- Once the powdered sugar is fully added scrape the bottom and sides of the bowl and whisk for 2 minutes until smooth.
- Add caramel sauce and whisk on med/high speed until combined about 1-2 minutes.
- Once the cupcakes are cooled using a 1M Piping tip on a piping bag pipe the cupcakes and add crushed pecans on top.
- These can be stored in the fridge for 5 days take out the desired amount at a time and allow to thaw for at least one hour for better consistency.
- Share your pics with me on social media! #sweetmelibakery
