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Whiskey Toffee Chocolate Cupcakes

  • Author: Julianne Dell
  • Prep Time: 30 mins
  • Cook Time: 18 mins
  • Total Time: 48 minutes
  • Yield: 30 cupcakes

Ingredients

  • ¾ C Unsalted butter at room temperature
  • 3 Large eggs at room temperature
  • 1 C Strongly brewed coffee, cooled
  • 2 C Sugar
  • 2 tsp Vanilla extract
  • 2 C Flour
  • ¾ C Cocoa powder
  • 1 tsp Baking soda
  • ¾ tsp Baking powder
  • ½ tsp Salt
  • ½ C Whiskey
  • For the filling
  • 1 C Chocolate chips
  • 3 tbsp Heavy cream
  • 1 tbsp Whiskey
  • ½ C Toffee bits
  • For the frosting
  • C (3 sticks) Unsalted butter
  • 1 C Cocoa powder
  • 5 C Powdered sugar
  • 1 tbsp Vanilla extract
  • ¼ C Heavy cream

Instructions

  1. Remove unsalted butter and eggs from the refrigerator and allow to rest for 30 minutes.
  2. Brew a cup of coffee and allow to cool. I used premade iced coffee without milk.
  3. Preheat oven to 350° F.
  4. Combine butter and sugar in your mixer and beat on medium speed until ingredients are creamed together and smooth. This should take 2-3 minutes.
  5. Add eggs, one at a time, ensuring each egg is well mixed and scrape down the sides of the bowl between adding each egg. Add the vanilla extract with the third egg and beat all ingredients until well combined. Scrape down sides of the bowl.
  6. In a separate bowl, combine dry ingredients: flour, cocoa powder, baking soda, baking powder and salt. Stir to combine.
  7. Alternate adding half of the dry ingredients and half of the coffee mixing in-between the first and second halves. Add whiskey last and mix until all ingredients are well combined. Overturn the ingredients on the bottom and mix together so batter is evenly incorporated.
  8. Scoop batter into lined cupcake pan; about 3 tablespoons (1/4 C of batter) into each liner. Bake at 350°F for 16-19 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Allow to cool completely.
  9. Prepare the toffee ganache filling. Combine chocolate chips and heavy cream in a microwave-safe bowl. Melt in 30 second increments, stirring in between until chocolate begins to melt. Stir until completely smooth. Add whiskey and whisk into chocolate. Add toffee last and stir to incorporate.
  10. Once cooled, hollow out the center of your cupcake with the cupcake corer or a knife. Use a knife or spoon to fill the center of each cupcake with a bit of the ganache filling.
  11. For the frosting
  12. Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
  13. Sift cocoa powder into mixing bowl. Turn mixer on slow speed and beat until cocoa power is mixed into butter.
  14. Add 2 C powdered sugar and mix on low speed until incorporated into butter.
  15. Add vanilla extract and 2 tbsp of heavy whipping cream and mix to combine.
  16. Add additional 2 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  17. Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
  18. Frost cupcakes and sprinkle the top with toffee bits.