In honor of St. Paddy’s day, I whipped up a special treat- rich, chocolatey, whiskey-filled cupcakes!
I come from a huge Irish family where get-togethers are just not complete without a bottle of Jameson–weddings, funerals, graduations– our man Jameson has been there for them all. (Realistically- I don’t know that many of us actually enjoy drinking it, but none would dare say it when the shots are being passed around!) A big problem for an Irish catholic family though, is that St. Patrick’s Day falls right in the middle of lent! This year, I, like many others, gave up drinking alcohol. This is especially tough on such a fun, rowdy, Irish holiday—but then, I never said I gave up EATING alcohol 😉 Thus I came up with the idea for whiskey cupcakes-(made with Jameson, of course!) to celebrate my Irish heritage on this special holiday. This batch is extra special because the bottle of Jameson came straight from Ireland- a wedding gift from my brother who just got back from a semester abroad in Dublin!
I made these cupcakes in a small batch of 6 because, let’s be real here, my husband is gone which means I alone eat everything I make- and no one needs to eat 12 chocolatey, whiskey-filled cupcakes (even if I am Irish and it’s St. Paddy’s day.) Feel free to double the recipe if you are having a more exciting St. Paddy’s day than I am, and will be entertaining more than just your cat 🙂
I was very pleasantly surprised by how great these turned out- super gooey and chocolatey, with just a hint of whiskey kick. Hope you enjoy! Slainte!
Ingredients
Cupcakes:
- ¾ cup all-purpose flour
- ½ cup sugar
- 3 tbsp Cocoa Powder
- ¾ tsp baking powder
- ¼ tsp salt
- ½ tsp baking soda
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 1 egg
- 2 tbsp strong brewed coffee, cooled
- 3 tbsp Jameson Irish Whiskey *If you want a stronger kick- add one more;)
- ¼ cup milk
- ¼ cup dark chocolate chips
Icing:
- 1 ½ cups powdered sugar
- 4 tbsp butter, melted
- 1/3 cup dark chocolate chips, melted
- 3-4 tbsp milk
- ¼ tsp vanilla
- 2 tsp Jameson Irish Whiskey
Directions
Cupcakes:
- Preheat oven to 375 degrees and line 6 muffin cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, baking powder, salt, in a medium-sized bowl.
3. In a separate bowl stir together vegetable oil, coffee, whiskey, milk, vanilla, and egg.
4. Slowly beat the wet ingredients into the dry ingredients.
Piper is trying to learn the tricks of the trade!
5. Stir in chocolate chips.
6. Divide batter evenly between 6 muffin cups and bake at 375 for 15-18 minutes or until a toothpick inserted in the middle comes out clean.
7. Once done baking, remove to a cooling rack and let cool completely before icing.
Icing:
- Beat together powdered sugar, melted butter, melted chocolate chips, vanilla, milk, and whiskey. Add powdered sugar slowly until you get the consistency you want. (If you like your icing thicker, you may need to slowly add more powdered sugar.)
*Hint- if you are using a microwave to melt the butter and choc chips—combine them in a small bowl and microwave together. This helps to prevent the chocolate chips from burning. Stir and add to the other icing ingredients.
2. Allow cupcakes to cool completely, then ice as heavily as desired. 🙂
HAPPY ST. PATRICK’S DAY! You don’t have to be Irish to enjoy these cupcakes- but they might taste just a little bit better if you are 😉
Kitty's Corner 