A few years ago I was turned on to Crown Royal Maple Whiskey – and I haven’t looked back! This particular whiskey still has the bite of a regular whiskey, but also a very smooth maple finish. This time of year, when the weather starts to change, like clockwork I head over to my neighborhood spirits store and pick up a bottle (or two!). It is the perfect aperitif to sip on a crisp Chicago evening while relaxing with Ryan. Although he isn’t a fan, he says that when I drink this elixir, I smell like spicy pancakes in the morning. I mean, things could be worse!
So in order to make him fall in love with this magical whiskey, I decided to use it as an ingredient in my Chocolate Maple Whiskey Cupcakes. The cake component is intensely chocolatey with a maple twist, while the frosting has much more of a maple whiskey zing. Have a giant glass of cold milk (or whiskey on the rocks!) at the ready – this could be your new “thing”, too!
Chocolate Maple Whiskey Cupcakes
Ingredients (makes 12 cupcakes)
- Flour – 1 cup, all purpose
- Cocoa Powder – 1/3 cup
- Dark Brown Sugar – 1 cup, lightly packed
- Baking Soda – 1 teaspoon
- Baking Powder – ½ teaspoon
- Fine Sea Salt – ¾ teaspoon
- Eggs – 1 extra-large, at room temperature
- Maple Whiskey – ¼ cup (Crown Royal Maple recommended)
- Buttermilk – ¾ cup, at room temperature
- Vegetable Oil – ¼ cup
- Maple Syrup – 2 tablespoons, Grade A
- Vanilla – ¾ teaspoon, pure extract
- Butter – 1 stick, unsalted, at room temperature
- Chocolate Syrup – 1 tablespoon
- Maple Whiskey – 2 tablespoons (Crown Royal Maple recommended)
- Confectioners’ Sugar – 2½ cups, sifted
- Maple Syrup – 4 tablespoons, Grade A
- Vanilla – ¼ teaspoon, pure extract
- Chocolate Cookies – ½ cup, crushed, for garnish
- Preheat the oven to 350 degrees F. Butter and flour a standard 12-well muffin pan. Set aside.
- In a large bowl, sift all of the dry ingredients.
- In another large bowl, whisk together the wet ingredients.
- Next, add the wet ingredients to the dry ingredients. Whisk until just combined and almost smooth.
- Using a 1¼ -inch metal scoop, evenly scoop the batter into each well. The wells should be ¾ filled.
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool for 10 minutes inside the pan, then remove from the pan and place on a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment set to low speed and cream together the butter, whiskey, vanilla, maple syrup, and chocolate syrup.
- Add the confectioners’ sugar and mix until smooth.
- Frost each cupcake using a flat knife or piping bag fitted with a round tip. Garnish with crushed chocolate cookies.