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Mar 23, 2021

Chocolate Whiskey Cupcakes

These chocolate whiskey cupcakes are both intensely chocolatey and boozy, with a hint of coffee to enhance the deep chocolate flavor. 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Chocolate Whiskey Cupcakes


You have got to try these super moist and super chocolatey cupcakes. I've frosted them with a chocolate, coffee, and whiskey ganache, but you can frost them with a fluffy vanilla buttercream if you prefer. 

In fact, you can choose any flavor of frosting you prefer, because these chocolate cupcakes will become your new favorite "go-to" chocolate cupcake. 

Chocolate Whiskey Cupcakes with coffee

These cupcakes also contain a half cup of strong hot coffee, which melts the chopped chocolate before incorporating it into the batter. 

One of our Spring Sweets Week sponsors is Door County Coffee, and they provided an assortment of flavored coffees for us to try (be sure to check out their prize, a $50 gift certificate ... you really want to win it). The flavors are so creative and the coffee is such high quality. I used their Black and Tan coffee in these cupcake. 

Door County Coffee

Churro coffee? Blueberry Cobbler? I'm in! 

Overview: How to Make These Cupcakes:

First, make the ganache. You will need it to sit for 12 to 24 hours before it gets to the right consistency to frost the cupcakes. Let it sit at room temperature and stir it occasionally until it reaches the consistency you prefer. 

For these cupcakes, the ganache was ready about 12 hours after I mixed it together. 

To make the ganache, chop a boatload of semi sweet chocolate. This is my least favorite task when working with chocolate. There is no other way than painstakingly using a sharp knife. Still, it's worth it. 

Next, bring a saucepan with heavy cream and espresso powder to a boil and then stir in some Golden Syrup or corn syrup and butter to melt the chocolate. Finally, add some Irish whiskey. Set the mixture aside and let it come to a frosting consistency. 

Chocolate Whiskey Cupcakes with sprinkles

Next, make the cupcakes. Line muffin pans with 16 paper liners. 

In one bowl, sift together the flour, baking powder, baking soda, and salt. 

After that, in another bowl, whisk together two kinds of cocoa powders, more chopped chocolate, hot coffee, and whiskey. 

At this point, you will need to use a stand or hand mixer to beat the eggs and sugars until light and fluffy. Add the vanilla, the oil, and cocoa mixture. 

Add the flour mixture in thirds, alternating with the buttermilk. 

Finally, fill the cavities of the lined muffin cups and bake for 20 to 25 minutes. 

Chocolate and coffee Whiskey Cupcakes

When the ganache is ready, frost the cupcakes! 

And if you are so inclined, add some sprinkles! 

Black Irish Cholate Whiskey Cupcakes

One of the tricks to getting these cupcakes so dark is using black cocoa. It's an ingredient that is used to make Oreos so dark. If you can't find it, feel free to use Dutch process cocoa instead. While the color might not be so dark, the cupcakes will still taste amazing. 

Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks!   

With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway!  This year, 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.  Say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  

Our #SpringSweetsWeek sponsors are helping us give away some great prizes.  Thank you to Dixie CrystalsMelissa's ProduceDoor County CoffeeCirculonTaylor and Colledge, and Nairn's for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win! 

The prizes are featured in my Mandarin Orange and Rhubarb bread post. 

Tuesday #SpringSweetsWeek Recipes

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Black Irish Cholate Whiskey Cupcakes with Coffee

If you can't or don't have whiskey, substitute a combination of bourbon extract or vanilla extract and water. Either will work. 

Chocolate Whiskey Cupcakes

Chocolate Whiskey Cupcakes
Yield: 16 servings
Author: Karen's Kitchen Stories
These chocolate whiskey cupcakes are both intensely chocolatey and boozy, with a hint of coffee to enhance the deep chocolate flavor.


  • 299 grams semi sweet chocolate, chopped
  • 1 cup heavy cream
  • 1/4 teaspoon instant espresso
  • 1 1/3 tablespoons unsalted butter, room temperature
  • 4 teaspoons Golden Syrup or light corn syrup
  • 26 mls. of Irish whiskey
For the Cupcakes
  • 157 grams (1 cup plus 2 tablespoons) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 33 grams (heaping 1/4 cup) Dutch process cocoa powder
  • 1 tablespoons black cocoa
  • 1.5 ounces (43 grams) finely chopped semisweet chocolate
  • 1/2 cup very hot strong coffee
  • 1/6 cup (40 ml) Irish whiskey
  • 75 grams of whisked eggs (1 1/2 eggs)
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (100 grams) dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup plus 1 tablespoon (90 ml) vegetable oil
  • 2/3 cup (150 ml) buttermilk


To Make the Ganache
  1. Place the chopped chocolate in  medium heat-proof bowl.
  2. Bring the cream and espresso powder to a boil in a small saucepan. 
  3. Pour the cream and espresso mixture over the chopped chocolate and let sit for two minutes. Add the butter, golden syrup, and whiskey, and whisk until smooth. 
  4. Let stand for 12 to 24 hours, until ready to spread. 
For the Cupcakes
  1. Place  a rack in the center of your oven and heat it to 350 degrees F. Line 16 cavities of muffin pans with paper liners. 
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another medium bowl, whisk the cocoa powders, chopped chocolate, hot coffee, and whiskey until smooth. let cool until just warm. 
  4. In the bowl of a stand mixer with the paddle attachment, beat the eggs and sugars on medium speed until light and fluffy. Add the vanilla and beat. 
  5. Slowly drizzle in the oil while beating steadily. Add the cocoa mixture while continuing to beat. 
  6. Turn the speed to low and add 1/3 of the flour mixture. Beat for 15 seconds. Add 1/2 of the buttermilk and beat for 15 seconds. Repeat with 1/3 of the flour mixture, 1/2 of the buttermilk, and the rest of the flour mixture. 
  7. Divide the batter evenly among the 16 muffin tin cavities. There should be about 1/2 inch of room above the paper liners for the batter to rise. 
  8. Bake for 20 to 25 minutes, until a toothpick comes out clean. 
  9. Cool in the pan for 5 minutes and then transfer the cupcakes to a wire rack. 
  10. Frost with the cooled ganache. 



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cupcakes, chocolate
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Be sure to enter to win! a Rafflecopter giveaway Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Would you like to comment?

  1. That ganache sounds insanely good! YUM!

  2. In this house, the ganache would never make it to the cupcakes. :)

    1. Thanks so much!! I know. I kept taking spoonfuls as it sat there.

  3. When I make these gorgeous cupcakes, I do believe I may not share....YUM

  4. I never tried adding whiskey to cake batter. Sounds like a great flavor combo!

  5. I love your site's new look and these cupcakes look amazing too!


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