Dessert

Chocolate Whiskey Cupcakes is for Dessert.

Chocolate Whiskey Cupcakes takes 20 minutes to prepare.

Chocolate Whiskey Cupcakes takes 20 minutes to cook.

Chocolate Whiskey Cupcakes makes 24 servings.

The ingredients for Chocolate Whiskey Cupcakes are:

For the cupcakes:
1 C. unsweetened cocoa powder
2 tsp. espresso powder
1 C. boiling water
1/2 C. sour cream
2 tsp. vanilla extract
1 1/4 C. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature
1 3/4 cups sugar
2 lg. eggs

For the whiskey simple syrup:
1/2 C. water
1/2 C. sugar
2 Tbsp. whiskey

For the frosting:
2 lg. eggs, at room temperature
2 lg. egg yolks, at room temperature
1/4 C. water
1 C. sugar
3 sticks (18 Tbsp.) unsalted butter, at room temperature
1 pinch of salt
3-4 Tbsp. whiskey

Here is how you make Chocolate Whiskey Cupcakes:

To make the cupcakes, preheat the oven to 350˚ F. Line two cupcake pans with paper liners (24 total). Combine the cocoa powder and espresso powder 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 vanilla extract.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, 3-5 minutes. 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 in three additions, 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. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.To make the simple syrup, combine the water and sugar in a small saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Remove from the heat and stir in the whiskey. Set aside and let cool until ready to use.Serving Size: Makes 24 cupcakesNumber of Servings: 24Recipe submitted by SparkPeople user CELTIC_WITCH.

The nutritional information for Chocolate Whiskey Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 330.2

• Total Fat: 21.5 g
• Cholesterol: 100.2 mg
• Sodium: 57.7 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 1.4 g
• Protein: 3.0 g