Triple-Whiskey Double-Chocolate Cupcakes

In honor of St. Patrick’s Day we wanted to come up with an appropriate recipe to celebrate this holiday with. At first we thought of chocolate and Bailey’s since that’s a classic pairing but ultimately decided there were enough of these recipes so came up with this Triple-Whiskey Double-Chocolate Cupcake: Chocolate cupcakes filled with whiskey simple syrup, whiskey cream and topped with chocolate ganache and whiskey caramel.

Whiskey Chocolate Cupcake

Whiskey Chocolate Cupcake

You can adjust how much whiskey you want to add and this recipe definitely works for bourbon or rum as well.

Whiskey Custard Filling

Whiskey Custard Filling



Chocolate Cupcakes:
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup buttermilk
2 ounces semisweet chocolate, melted and cooled

Whiskey Simple Syrup:
1/4 cup sugar
1/4 cup whiskey

Whiskey Custard:
1/2 cup of heavy cream
1/2 cup of milk
1/4 sugar
2 egg yolks
1 heaped tbsp corn starch
1 tsp vanilla extract or 1 vanilla pod

Chocolate Ganache:
1/2 cup of heavy cream
8 ounces chopped semisweet chocolate

Whiskey Caramel:
1 cup of sugar
1/3 cup of water
1/3 cup of heavy cream, warmed
2 tbsp unsalted butter, at room temperature
3 tbsp whiskey

Chocolate Cupcakes:
1. Preheat oven to 350F. Fit the 12 molds of a muffin tin with paper muffin cups.
2.Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. 3. With a stand mixer or a hand mixer and a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat for two minutes, until it is blended into the butter.
4. Add the egg, then the yolk, beating for 1 minute between each addition and scraping down the sides of the bowl as needed.
5. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear.
6. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients.
7. Scrape down the bowl, add the melted chocolate, and mix it in by hand with a rubber spatula.
8. Divide the batter evenly into the prepared molds. Bake for 22 – 25 minutes, or until the tops of the cakes are springy and a tester inserted in the centers comes out clean. Transfer the muffin pan to a cooling rack and allow the cakes to cool.

Whiskey Simple Syrup:
1. In a saucepan, heat the whiskey and the sugar until thesugar is fully dissolved, stirring occasionally.
2. Let it cool.

Whiskey Custard:
1. Whisk the egg yolks, cornstarch and sugar in a bowl.
2. Mix the cream and milk in a heavy medium saucepan under medium heat and heat until its close to boiling.
3. Lower heat then slowly whisk cream and milk into egg mixture. Return mixture to saucepan.
4. Stir over low heat until the mixture thickens, about 5 to 8 minutes. Transfer to
5. Stir in whiskey and vanilla. Cool to room temperature then cover and refrigerate.

Whiskey Caramel:
1. Combine the sugar and water in a heavy saucepan; stir to mix and melt.
2. Cook over low heat, using the handle of the pan to swirl the liquid and ensure that the sugar is completely dissolved. (From this stage forward, do not touch the caramel with a spoon or spatula until the final step.) It should be absolutely clear. This takes about 4 minutes
3. Raise the heat to medium-high, bring to a boil and cook, swirling the pan occasionally until the caramel turns a dark amber color, like maple syrup (about 10 to 12 minutes). Remove the pan from the heat.
4. Carefully add the warm cream to the caramel; the caramel will froth and steam.
5. Return the pan to low heat, stirring gently with a wooden spoon to dissolve any solidified caramel until the sauce is smooth, about 1 minute. Remove from the heat and stir in the butter and whiskey.
6. Let cool.

Chocolate Ganache:
1. Cook the heavy cream and chocolate on the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

1. Cut cones in the cooled cupcakes and slice off the end of the cones so you only have a “cap” like so .
2. Use a pastry brush to brush the inside of the cupcakes with the whiskey simple syrup.
3. Use a teaspoon or pastry bag to fill the cavity in the cupcake with whiskey custard.
4. Cap the cupcakes.
5. Use a spatula or knife to spread the ganache on the cupcakes.
6. Lastly, use a spoon to swirl glaze onto the top of the cupcakes (if the caramel hardened microwave it for a couple seconds to loosen it again).


1. Feel free to adjust the amount of whiskey (or whatever alcohol you want to use) according to taste. You can add less whiskey to the custard or substitute water for some of the whiskey in the simple syrup for example.
2. You can make the custard, caramel and ganache the day before to make it easier.
3. If you’re feeling lazy you can make the ganache in the microwave: mix the cream and chocolate and microwave for 35 second increments, mixing in between until its all melted.

Whiskey Caramel based on this recipe.

Chocolate Cupcake Recipe based on this recipe


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