Laphroaig & Dark Chocolate Cupcakes

For the Cupcakes:

  • 1 stick of butter (4 oz)
  • 1/2 cup unsweetened cocoa powder
  • 2 oz bittersweet or semi-sweet chocolate
  • 1/2 cup Laphroaig whiskey
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp vanilla extract or strong coffee
  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream

For the Ganache:

  • 4 oz bittersweet chocolate
  • 1/3 cup heavy cream
  • 1 tbsp butter (room temperature)
  • 1 tsp Laphroaig whiskey

Instructions:

  1. In a double boiler, melt chocolate, butter, whiskey and cocoa. Stir until smooth, then remove the bowl and let it cool until barely warm.
  2. Meanwhile, preheat oven to 350 degrees and line a 12-cup muffin pan with paper liners.
  3. Beat eggs, sugar, and vanilla together in a large bowl.
  4. Whisk together dry ingredients in a smaller bowl.
  5. When chocolate mixture has cooled, scrape into the egg mixture and beat together.
  6. Add half the flour mix to the egg/chocolate mix - stir gently - add sour cream - stir gently - add remaining flour mix - stir gently
  7. Scoop batter evenly into the lined muffin tin.
  8. Bake for 17 minutes, or just before a cake tester comes out clean from the center of the cupcakes. Underbake, don't overbake.
  9. Let cool for 10 minutes in the tin, then remove cupcakes and place them on a cooling rack. Ice with ganache when completely cool.

To make the ganache:

  1. Chop the chocolate, and transfer to a heat-proof bowl.
  2. Heat the cream in a small saucepan until simmering, and then pour over the chocolate.
  3. Let the mixture sit for 1 minute, then stir until smooth.
  4. Add the butter and whiskey, stir until combined.
  5. Let the ganache cool until thick, but soft enough to pour.
  6. Pour on completely cooled cupcakes, push it around with a spoon.
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