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.
Prep Time 45 minutes
Cook Time 17 minutes
Total Time 1 hour
- 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
- 75 g unsalted butter
- 120 g icing sugar
- 2 tbsp whisky
- 75 g 70% dark chocolate
- 24 dark chocolate tear drops
Cream the butter and sugar together until pale in colour and fluffy in texture.
Add the vanilla extract and beat some more.
Beat in the eggs, one by one, adding a little of the flour if it curdles.
Sieve in the dry ingredients and gently stir until just combined, adding the water near the end.
Divide the mixture between 24 mini muffin moulds (cases optional).
Bake at 180C for 15 to 20 minutes, when the cakes should be well risen and firm to the touch.
Insert the chocolate centre nozzle into the cakes and inject a little of the filling into the centres.
Leave in the moulds to cool for 10 minutes or so, then turn out onto a wire rack to cool completely.
Melt the chocolate in a bowl suspended over a pan of hot, not boiling, water. Allow to cool a little.
Beat the butter and icing sugar until smooth and creamy, then beat in the whisky followed by the chocolate.
Spread onto the cooled cakes and decorate with a dark chocolate tear drop.
Can make 12 cupcakes instead of 24 mini ones.