St. Patrick’s Day is over, but you might need some hair-of-the-dog. It’s ok, no judgement here. After telling you all about my college escapades Friday, it’s safe to assume I’ve had more than my fair share of rough mornings.
Do you ever have those days when you wake up and you’re lying in bed trying to motivate yourself to leave said bed, and you think to yourself, “nope, I’m not going to get anything accomplished today.” Today was definitely one of those days. No running, no baking, no lesson planning – nothing.
However, in the spirit of doing nothing, I decided it was time to reassess my clothing collection. In just under four hours I tried on every article of clothing I owned, neatly hung up/folded the items I was keeping, and sorted the rest into donate, consignment, and cleaners bags. There are 5 bags of clothes I’m not longer keeping. Where did all the dresses come from???
Plus I did two loads of laundry. Nothing important was accomplished and nothing I needed to finish for tomorrow was completed, but my closet looks awesome. I have so much space now and so many empty hangers…
Anyway, this day of doing “nothing” started by eating one of the leftover cupcakes. Nothing says productivity like a cupcake for breakfast. I wish you could have seen how happy my face was while eating this cupcakes. I was elated. The cupcake looks straight forward and simple; just a chocolate cake with a whipped cream frosting; however, the butter-whiskey sauce transforms the cupcake into something spectacular.
This is a cupcakes that is all about the cake – take a backseat frosting – it’s not about you today. The cake is soft and tender and super moist. There is a bit of stickiness from the glaze, but it allows the cupcake to stay fresh for days. A swirl of whipped cream lovingly compliments the whiskey-scented cakes. Good thing this recipe makes so many cupcakes, people were gobbling these cupcakes up, there were many noises of approval!
One Year Ago: Tiramisu Whoopie Pies
Adapted from Sprinkle Bakes
Yield – 30 cupcakes
1 1/2 cups strongly brewed coffee
1/4 cup + 3 tablespoons Irish whiskey, Jameson of course
1 cup (2 sticks) unsalted butter
1/2 teaspoon cinnamon
1 cup dark cocoa powder
2 cups sugar
1 teaspoon vanilla
2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
- Preheat the oven to 325 F. Brew your coffee.
- Add the coffee, whiskey, butter, cinnamon, cocoa powder in a medium saucepan and heat until the butter is melted. Whisk together. Remove from the heat and whisk in the sugar. Allow to cool slightly by placing in a large bowl.
- Whisk together the eggs and vanilla in a small bowl and then whisk into the chocolate mixture.
- Sift together the flour, baking soda, and salt onto parchment paper.
- Add the flour mixture and stir until just combined. Use a standard size ice cream scoop to portion the batter into lined cupcake tins.
- Bake for 15-18 minutes or until a toothpick inserted inside comes out clean.
1/4 cup whiskey
3/4 cup sugar
1/4 cup (4 tablespoons) butter
1/4 cup water
- Begin making the sauce after you put the cupcakes in the oven.
- Combine all the ingredients into a small saucepan and cook over medium heat until all the sugar has been dissolved. Remove from the heat
- Place the cupcakes on a wire rack and poke holes in the top with a toothpick. Allow the cupcakes to cool for 10 minutes.
- Brush the whiskey-butter sauce evenly over each cupcake with a pastry brush. Repeat until all the sauce is used up. Allow to cool completely.
1 pint (2 cups) heavy whipping cream, ice cold
1/4 cup powdered sugar
1 teaspoon vanilla
- Whip the heavy cream in the bowl of a stand mixer with a whisk attachment. Once you have reached soft peaks add the sugar and vanilla.
- Beat until you have stiff peaks but don’t over beat!
- Add to a piping bag with a star attachment and pipe a swirl on top of each cupcake.
- Add sprinkles if desired.
- Store in the fridge.