Prepare to embark on a culinary adventure that combines the rich, velvety allure of French silk pie with the bold kick of whiskey, all nestled within a luxurious chocolate cupcake. This show-stopping dessert is not just a treat; it's an experience that will transport your taste buds to a realm of pure indulgence. Whether you're looking to impress guests or simply treat yourself to an extraordinary dessert, these cupcakes promise to deliver a mind-blowing fusion of flavors that will leave everyone craving more.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/4 cup whiskey
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour and cocoa powder. Whisk to combine and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the whiskey and vanilla extract until fully incorporated.
- Gradually add the dry flour and cocoa mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the French silk filling, melt chocolate chips in a double boiler or microwave, stirring until smooth.
- Whip the heavy cream until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream, creating a light chocolate mousse.
- Once cupcakes are completely cool, use a small knife or cupcake corer to create a hole in the center of each cupcake.
- Fill each cupcake with the chocolate mousse using a piping bag or spoon.
- Optional: Garnish with additional whipped cream, chocolate shavings, or a light dusting of cocoa powder.
- Refrigerate for at least 30 minutes before serving to allow the filling to set.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cupcakes tender.
- Check for Doneness: Use the toothpick test to avoid overbaking - it should come out with a few moist crumbs.
- Cooling is Crucial: Allow cupcakes to cool completely before filling to prevent the mousse from melting.
- Whiskey Selection: Choose a whiskey with complementary flavor notes to enhance the chocolate's richness.
- Filling Technique: Use a piping bag for neat, even filling of the cupcake centers.
- Make Ahead: These cupcakes actually taste better after chilling, so they're perfect for preparing in advance.
- Storage Tip: Store in an airtight container in the refrigerator for up to 3 days for maximum freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
