1. It's almost Christmas!
2. It's cold.
3. It's Sophie's birthday!!!!!
Sophie Marguerite Roberts born on November 5th, 1982 is one of my dearest friends and we have been known to share a few evenings over many single malts. In lieu of such occasion, I whipped up a batch of these to welcome her with warm whiskey arms to her 'almost mid thirties'.
Ingredients
2 cups all purpose flour
3/4 cup cocoa powder
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup strong brewed coffee
1/2 cup Whiskey ( your choice! )
1 cup 2% milk
1/2 cup vegetable oil
Directions
1. Preheat oven to 350 degrees. Prepare 2 muffin tins with cupcake liners. Set aside.
2. In a large bowl, sift together all dry ingredients. Set aside.
3. In a medium bowl, stir together wet ingredients.
4. Add wet ingredients to dry ingredients, and whisk until just combined and mostly smooth. {Don't overdo it, it'll make for tough cupcakes.}
5. Scoop batter into cupcake liners, filling about 3/4 of the way full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back when lightly touched.
7. Let cool completely before frosting. I also added unsweetened coconut for some texture, but you can add whatever topping you like!
3/4 cup cocoa powder
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup strong brewed coffee
1/2 cup Whiskey ( your choice! )
1 cup 2% milk
1/2 cup vegetable oil
Directions
1. Preheat oven to 350 degrees. Prepare 2 muffin tins with cupcake liners. Set aside.
2. In a large bowl, sift together all dry ingredients. Set aside.
3. In a medium bowl, stir together wet ingredients.
4. Add wet ingredients to dry ingredients, and whisk until just combined and mostly smooth. {Don't overdo it, it'll make for tough cupcakes.}
5. Scoop batter into cupcake liners, filling about 3/4 of the way full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back when lightly touched.
7. Let cool completely before frosting. I also added unsweetened coconut for some texture, but you can add whatever topping you like!
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