Print
Chocolate Whisky Cakes

Chocolate Whisky Cakes

Scrumptious mini dark chocolate whisky cakes covered with a dark chocolate buttercream flavoured subtly with whisky. Excellent for parties, but best kept for the adults.
Course Afternoon Tea
Cuisine British
Keywords chocolate cake, cupcakes, mini cakes, party food, whisky
Prep Time 45 minutes
Cook Time 17 minutes
Total Time 1 hour
Servings 24 mini cakes
Author Choclette

Ingredients

  • 125 g unsalted butter
  • 125 g dark muscovado sugar
  • 80 g dark chocolate - I used 72%
  • 2 large eggs - I used duck eggs
  • 150 g flour (half wholemeal, half plain white)
  • 1 heaped tsp cocoa powder
  • 1 tsp mesquite powder (optional)
  • 1 scant tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 tbsp yoghurt
  • 2 tbsp whisky

Chocolate Icing

  • 75 g unsalted butter
  • 120 g icing sugar
  • 2 tbsp whisky
  • 75 g 70% dark chocolate
  • 24 dark chocolate tear drops

Instructions

  1. Cream the butter and sugar together until pale in colour and fluffy in texture.
  2. Add the vanilla extract and beat some more.
  3. Beat in the eggs, one by one, adding a little of the flour if it curdles.
  4. Sieve in the dry ingredients and gently stir until just combined, adding the water near the end.
  5. Divide the mixture between 24 mini muffin moulds (cases optional).
  6. Bake at 180C for 15 to 20 minutes, when the cakes should be well risen and firm to the touch.
  7. Insert the chocolate centre nozzle into the cakes and inject a little of the filling into the centres.
  8. Leave in the moulds to cool for 10 minutes or so, then turn out onto a wire rack to cool completely.

Chocolate Icing

  1. Melt the chocolate in a bowl suspended over a pan of hot, not boiling, water. Allow to cool a little.
  2. Beat the butter and icing sugar until smooth and creamy, then beat in the whisky followed by the chocolate.
  3. Spread onto the cooled cakes and decorate with a dark chocolate tear drop.

Recipe Notes

Can make 12 cupcakes instead of 24 mini ones.