Whisky Chocolate Cupcakes with Spiked Ganache
Ok so this is a little similar to recipes I have made up in the past but I promise it is still experimental.
I don’t actual think I have ever consumed whisky before, in fact, I know that buying it for this recipe was the first time I have ever purchased the liquor but after a few interesting conversations with whisky lovers I was inspired to experiment with whisky baking.
After I had the whisky I brought a few different types of chocolate and did the taste test thing. Outcome, dark chocolate was a goer and to be honest the subtitle whisky flavor against the rich chocolate was actually quite appealing (even to a non drinker)!
After a bit of playing around with ratios I finally came to a recipe that I was quite happy with.
And how do you top a moreish and rich cupcake? With a moreish and rich spiked ganache!
Ingredients:
Cupcake:
- 200g brown sugar
- 125 butter
- 90ml Whisky
- 100g dark chocolate
- 150ml milk
- ¼ tsn salt
- 2 eggs
- 120g self raising flour
- 60g cocoa powder
Icing:
- 375g dark chocolate
- 30ml Whisky
- 135ml cream
Method:
- Pre-heat the oven to 180c degrees and line 20 medium sized cupcake patties in a cupcake tin.
- Place the sugar, butter, Whisky, chocolate, milk and salt into a saucepan and stir continuously on a simmering heat until smooth.
- Take off the heat and allow to cool in the pan completely.
- Using a hand whisk beat in the eggs one at a time into the Whisky mix.
- Sift the flour and the cocoa to the Whisky mix and whisk until well combined.
- Pour the mix into the prepared patties until ¾ full.
- Place the tin in the oven and bake for 15-18 minutes or until a skewer inserted in the center comes out clean.
- Leave aside to cool completely.
- To make the icing, place the cream in a bowl in the microwave and heat until boiling.
- Add the chocolate and leave for 1 minute, then whisk until smooth and glossy.
- Add the Whisky and whisk until combine.
- Place the icing in the fridge for 20 minutes to thicken and cool completely.
- Place the icing in a piping bag fit with a star nozzle and pipe the icing over the top of the cupcakes.
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