Chocolate-Whiskey Cupcakes

This may shock you {as it tends to surprise most people}, but I - a self proclaimed frill wearing, Lilly Pulitzer loving, girlie girl - kinda sorta have a thing for whiskey.

Yep, it's true.

I discovered this affinity during a college football game many {many} years ago when a guy friend condescendingly offered me a sip of his whiskey and Coke, fully expecting me to hack and gag and carry on like a sissy. Much to his surprise, I took a gulp, handed back his plastic cup and said, "Mmm. What is that?" {Innocent little me.}

Ever since then, while the girls at happy hour were ordering Appletinis and Vodka Sodas, Whiskey & Coke became my signature drink. {I've since dabbled in Scotch, too, but that's another story.}

I have no idea why I enjoy the taste so much, but I do.

You can imagine my excitement when I had the opportunity to incorporate one of my favorite libations into a birthday dessert for my friend's hubby's 30th birthday. I almost squealed with delight when she told me that he loves chocolate {my hubs HATES chocolate} and thoroughly enjoys whiskey. I knew just what to make.

Chocolate-Whiskey Cupcakes

Yes.

I'm considering making this my go-to chocolate cake recipe {maybe subbing out the whiskey with something more family-friendly for other events. Maybe.} because they were so fluffy, chocolatey and delicious. The Chocolate-Whiskey Buttercream was the perfect way to enjoy the deep whiskey flavor without the burn. And the Chocolate-Marshmallow-Whiskey-Caramel-Bacon Brittle I added as a finishing touch?

Well that, my friends, will be getting it's own post.

I know wine and chocolate is the lady-like thing to enjoy, but I don't care. Put these in front of me and I will tear into them with wreckless abandon...and I don't care who sees it.

Some days you just need to say, "Keep the Pinot Grigio. Pass the Jack."

Chocolate-Whiskey Cupcakes
Adapted from Style Me Pretty and Originally from Fields of Cake
2 cups all purpose flour
3/4 cup cocoa powder
2 cups brown sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 eggs
1/2 cup strong coffee
1/2 cup Jack Daniels {or your favorite} Whiskey
1 cup buttermilk
1/2 cup vegetable oil

Preheat oven to 350 degrees. Prepare 2 muffin tins with cupcake liners. Set aside.

In a large bowl, sift together all dry ingredients. Set aside.

In a medium bowl, stir together wet ingredients.

Add wet ingredients to dry ingredients, and whisk until just combined and mostly smooth. {Don't overdo it, it'll make for tough cupcakes.}

Scoop batter into cupcake liners, filling about 3/4 of the way full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back when lightly touched.

Let cool completely before frosting.


Chocolate-Whiskey Buttercream

2 sticks butter, softened
3 tablespoons Jack Daniels {or your favorite} Whiskey
4-5 cups confectioners' sugar
1/4 cup semi-sweet chocolate chips, melted and cooled
2-3 tablespoons heavy cream or milk

In the bowl of a stand mixer, beat  butter and whiskey with the paddle attachment until light and creamy. Slowly add confectioners' sugar one cup at a time until fully incorporated, but not too dry. Beat in melted chocolate.

Add cream or milk one tablespoon at a time until frosting reaches desired consistency.

Fill a piping bag fitted with desired tip with frosting, and decorate cupcakes. Or just slather it on. No one will care if they're not pretty. ;)