When I mentioned I was making cupcakes for my husband’s birthday, someone joked that cupcakes aren’t very manly. My answer? Add coffee, whiskey, and mustaches. Charles loves whiskey, so I hosted a whiskey-tasting themed party and prepared several of his favorite foods to go with it. At his request I cooked two pounds of bacon (a surprising crowd-pleaser), arranged cheese and charcuterie boards, and made warm dips—artichoke and buffalo chicken—plus an apple crumble with a whiskey caramel to drizzle on top.
Although Charles prefers the apple crumble, I wanted cupcakes so there would be plenty of dessert and a festive touch to the party. I used a box mix for German Chocolate Cupcakes but swapped the water called for on the package with a strong dark-roast Lavazza coffee to give the cake a rich mocha flavor. To complement the coffee in the cake I prepared a light, creamy bourbon whipped cream frosting. The frosting contains a single shot of whiskey, but it lends a pronounced, pleasant bourbon note to each cupcake.
Mocha Cupcakes with Bourbon Frosting
30
25
55
24
Kit Graham
Ingredients
- For the cupcakes:
- 1 box German Chocolate Cake Mix
- 3 Eggs as called for on the box
- ½ cup Vegetable Oil as called for on the box
- 1 ¼ cup Hot Coffee to replace the water called for on the box
- For the frosting:
- 1 ½ cups Heavy Whipping Cream
- 3–4 cups Powdered Sugar
- 3 tablespoons Whiskey Maker’s Mark used here
Instructions
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Prepare the cupcakes.
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Preheat the oven to 350°F (175°C). Line a cupcake pan with paper or foil liners.
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In a mixing bowl combine the cake mix, eggs, and vegetable oil following the box directions. Replace the water called for on the box with hot coffee. Add the coffee in ½-cup increments and stir briskly to incorporate.
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Fill each cupcake liner about two-thirds full with batter.
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Bake according to the time on the box or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
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Make the frosting.
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Pour the heavy cream into the bowl of an electric mixer and beat on medium speed until soft peaks form.
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With the mixer running on medium-low, add the powdered sugar ½ cup at a time, scraping the bowl as needed. Beat until the frosting is stiff enough to hold its shape when piped.
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Add the whiskey and mix just until combined. Taste and adjust sweetness if desired.
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To assemble: ensure the cupcakes are completely cool. Fill a pastry bag fitted with a medium closed-star tip and pipe the bourbon frosting onto each cupcake. Garnish with mustache decorations or any topper you prefer.
Side note: While taking these photos I slid off my table (while seated) onto a chair and ended up with a nasty bruise. Food blogging isn’t always graceful, but I’m fine now.