pxeats by halfapx. ·
Coffee Cupcake with Whisky Buttercream and Canache

Drunk on Caffeine

The best from Italy and Scotland combined.

Coffee and whisky - the perfect combination coming together to create a decadent smoky dark cupcake. I recommend using a good Single Malt (smoky Islay like Bowmore or Port Charlotte works best). Anyone baking these cupcakes should have a liking for Scottish alcohol.

Ingredients

Dough

  • 50g
    Butter
  • 120g
    Sugar
  • 4
    Egg Yolks
  • 120g
    Flour
  • 2 tsp
    Baking Powder
  • 100ml
    Espresso
  • 1 tsp
    Vanilla

Buttercream

  • 4
    Egg Whites
  • 115g
    Sugar
  • 170g
    Softened Butter
  • 1 tbsp
    Single Malt Whisky

Ganache

  • 100g
    Chocolate
  • 35ml
    Cream

Steps:

Ganache

  1. Break chocolate into small pieces.
  2. Bring cream to a boil. Pour it over the chocolate, covering it completely.
  3. Let it sit for about 5 minutes.
  4. Stir the cream and chocolate until all the chocolate is melted, and a smooth, homogeneous mixture is formed.
  5. Add ground chili flakes to your taste for desired spiciness.
  6. Cover the ganache with plastic wrap (placing the plastic directly onto the ganache to prevent a skin from forming) and let it sit at room temperature for at least 4 hours to set.
  7. Afterward, the mixture is pipable.

Dough

  1. Preheat the oven to 190°C (374°F).
  2. Beat butter and sugar until the mixture becomes noticeably lighter.
  3. Add egg yolks and mix until a homogeneous, foamy mixture forms.
  4. Mix flour and baking powder together.
  5. Combine coffee and vanilla.
  6. Alternately add dry ingredients and milk to the batter until a smooth mixture forms.
  7. Line a cupcake tray with paper liners.
  8. Distribute batter into 12 liners, tap the tray on the table to bring air bubbles to the surface.
  9. Bake for 10 - 15 minutes in the upper half of the oven.
  10. Cupcakes are done when a toothpick inserted into the dough comes out clean without crumbs sticking to it.
  11. Allow to cool.

Buttercream

  1. Mix egg whites and sugar.
  2. Stir in a water bath until the sugar is dissolved, and the mixture is slightly warmer than room temperature.
  3. Whisk egg whites to form stiff peaks.
  4. Gradually add softened butter in chunks and mix. The temperature of the butter is crucial for successful buttercream.
  5. After about 5 minutes, a silky buttercream should form.
  6. Add whisky, color as desired.