Gluten Free Whiskey Chocolate Cupcakes

Whiskey, chocolate, cake…what else do you need?
Gluten Free Whiskey Chocolate Cupcakes with Whiskey Chocolate Buttercream and a Whiskey Drizzle | emthebaker.com

I wish I were one of those people who had some cool, go-to cocktail they ordered at a bar. I’ll take a Manhattan on the rocks, please or gin-and-tonic for me, thanks. But…I’m really a margarita girl at heart, which sounds far less sophisticated when you order it. I’m (kind of) working on it.

Could I be a Jack and coke girl? I thought this could be an easy go-to, so I drank one the other day. It’s not nearly as festive as a margarita, nor is it as fruity as a glass of white wine (duh), but I still enjoyed it. But mostly I just enjoyed thinking about how easily I could use the remaining fifth of Jack Daniel’s in a recipe. Because even when drinking, I’m really just thinking about cake.

Gluten Free Whiskey Chocolate Cupcakes with Whiskey Chocolate Buttercream and a Whiskey Drizzle | emthebaker.com

I knew I had seen a recipe for whiskey chocolate cupcakes on Style Me Pretty once (you mean you don’t obsessively look at wedding blogs…?) so I set out to find it again. After all, how could a site that pretty ever steer me wrong? The recipe they used was from Fields of Cake. The cake doesn’t even require a mixer, meaning you don’t have to wash anything before you make your buttercream. (Score!) The cupcakes are chocolatey and moist, you know that the whiskey is in there, but it really just punches up the flavor of the chocolate. It’s not an overwhelming at all. Plus, the alcohol content bakes off. So if you’re planning on serving these to kids or non-whiskey lovers, stop right there, make a plain chocolate buttercream and you’ll be all set! If you, your father, your best friend, or that random boy you met at a bar while you were ordering margaritas happens to love whiskey, then you definitely don’t want to skip the whiskey chocolate buttercream or the whiskey drizzle.

On second thought, maybe making cupcakes for the random boy is a bad idea. Let’s stick to people we know when serving cupcakes.

Gluten Free Whiskey Chocolate Cupcakes with Whiskey Chocolate Buttercream and a Whiskey Drizzle | emthebaker.com

The buttercream can use as much or as little whiskey as you want. I used…a lot. But the chocolate, butter, and powdered sugar take the bite out of the alcohol and just leave you with the flavor. The whiskey drizzle was something I decided to throw on at the end, and it definitely added a little oomph to the cakes. Full disclosure: it also made them pretty messy and sticky. I’m willing to make a mess in the name of eating cupcakes, though. Life is too short to care about having chocolate cake on your hands.

Gluten Free Whiskey Chocolate Cupcakes with Whiskey Chocolate Buttercream and a Whiskey Drizzle | emthebaker.com

Hope all you gluten-free, whiskey-drinking, chocolate-loving bakers out there enjoy! I know I did :)

 

Gluten Free Whiskey Chocolate Cupcakes with Whiskey Chocolate Buttercream and Whiskey Drizzle
Prep: 10 min   Bake: 20 min   Makes: 12 cupcakes

Ingredients:
For the cake:
1 cups all purpose gluten free flour (I used Cup4Cup.)
1/2 cup cocoa powder
1 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 egg, room temp
1/4 cup coffee
1/4 cup Jack Daniels Whiskey (Maybe a splash or two more…)
1/2 cup buttermilk
1/4 cup vegetable oil
For the buttercream:
1 sticks butter, softened
2 tablespoons Jack Daniels Whiskey plus more to taste (I used just over 1/4 cup.)
2 1/2 – 3 cups powdered sugar
1/4 cup semi-sweet chocolate chips, melted and cooled
For the whiskey drizzle:
3/4 cup dark brown sugar
1/2 cup Jack Daniels Whiskey
1 tablespoon butter

Directions:
For the cake:
1. Preheat oven to 350 degrees. Line a muffin tin with liners.
2. In a large bowl, stir the flour, cocoa powder, brown sugar, baking soda, baking powder, and salt.
3. In a separate bowl, combine the eggs, coffee, whiskey, buttermilk and oil. Pour the egg mixture into the flour mixture and whisk until smooth. Spoon the mixture into cupcake wrappers.
4. Bake for about 18-20 minutes until the tops spring back when lightly pressed.
5. Let cupcakes cool in pan for 10 minutes before placing on wire rack to finish cooling.
For the buttercream:
In the bowl of a stand mixer fitted with whisk attachment or by hand with an electric mixer, beat butter on medium high for several minutes until very light and fluffy. With mixer on low, slowly add powdered sugar one cup at a time until fully incorporated. Pour in whiskey and beat on medium high until incorporated. Pour in melted chocolate and continue beating on medium high for several minutes. If too thick, add a tablespoon or two of milk or cream. Add whiskey to taste.
For the whiskey drizzle:
Add brown sugar, whiskey, and butter to a small saucepan. Bring to a boil, stirring, and allow to boil for 2-3 minutes. Remove from heat and allow to fully cool before drizzling over cupcakes.

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