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Happy St. Patrick’s day week Friends!!!
I just love that we have a Holiday to celebrate all things Irish. It gives me an excuse to talk about when I studied abroad in Ireland for a semester of college. And an excuse to drink whiskey and make something fun like these chocolate whiskey zucchini cupcakes!!!
Which, I never actually had while I was living in Ireland. But my Irish cookbook has a recipe for a chocolate whiskey cake…inspiration had me turn that idea into cupcakes!!
The result was a moist (don’t be hatin’ on that word, that’s a good thing for cupcakes), chocolate-y, whiskey soaked and topped with a thick chocolate whiskey frosting.
Thank you St. Patrick’s day for the reason to eat delicious chocolate cupcakes infused with whiskey, the combo is off the charts good!
These chocolate whiskey zucchini cupcakes are gluten free, grain free, and dairy free!!!
The recipe for the cupcakes is adapted from a previous recipe I made way back to celebrate my 1 year blogiversary. I remember loving how simple they were to make and how delicious. Zucchini helps to make these cupcakes a little healthier (extra veg and less oil needed)…and I guess it is our green part of this recipe to celebrate the holiday…even though you can’t see the zucchini once they are baked.
It’s the thought that counts, right?!
The frosting is adapted from one of my most popular recipes on the blog: 5 minute vegan chocolate frosting. It only takes a few seconds to mix together and only requires a few simple ingredients:
- cocoa powder
- maple syrup
- pure vanilla extract
- melted coconut oil
- Irish whiskey (I added that in just for this recipe – but it’s so good I just might add it every time)
Spread the frosting on top and that’s all there is to it!
chocolate whiskey zucchini cupcakes here we come!
Oh wait, there is the part about the whiskey soaked into the cupcakes….back up…this happens before the frosting.
Once the cupcakes are cooled you’re going to heat up some Irish whiskey with a little honey (honey and whiskey are meant to be) just so the honey melts into the whiskey and the alcohol cooks off a bit. Then we poke tiny holes into the cupcakes and pour the whiskey honey mixture over top.
And watch the cupcakes soak that stuff up like a sponge. FLAVOR BOMB!!!
Now proceed with the frosting part.
If I were a more artistic person I would have piped the frosting onto these chocolate whiskey zucchini cupcakes and added some green sprinkles or a cute shamrock decoration or something. But, I am not that person. Yes, with practice I could have piped the frosting into some beautiful pattern but then it would have taken me a million tries and a lot more time to get this recipe out to you.
If you are that crafty cake decorator, magic frosting kind of person, you rock! Go for it. Decorate these cupcakes, it would be so much fun. Just do me a favor? Take a picture and tag me on Instagram so that I can see how festive you can make these chocolate whiskey zucchini cupcakes look.
I however, will stick to my rustic, simple decorating technique you see before you.
And then drink some more Irish whiskey to make up for my lack of presentation.
Whiskey cures all things. KIDDING!!!!
Kidding!!! I promise I am not trying to promote alcoholism here ha!
Don’t you just want to reach into the screen and grab that fork?
Your answer is YES! And I know, because I ate these chocolate whiskey zucchini cupcakes and they were delightful. A recipe that would make anyone with Irish blood proud on St. Patrick’s day!!!
Or anyone you just likes whiskey and chocolate and cupcakes! The perfect cupcake for a party. Don’t you agree?
Chocolate Whiskey Zucchini Cupcakes
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 cupcakes 1x
- Category: dessert, chocolate
- Cuisine: gluten free, dairy free, vegetarian, refined sugar free
Description
Chocolate whiskey zucchini cupcakes are infused with whiskey two ways. They make the perfect treat for St. Patrick’s day.
Ingredients
- Cupcakes
- 2 1/2 cups blanched almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 1/4 cup coconut oil, melted
- 1/2 cup pure maple syrup, or honey
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups zucchini, shredded (about 1 1/2 medium zucchinis)
- Whiskey & honey mixture
- 1/2 cup Irish Whiskey (seen notes)
- 2 tablespoons honey (can use maple syrup instead but flavor of honey and whiskey are great together)
- Whiskey chocolate frosting
- 3/4 cup unsweetened cocoa powder – sifted if there are lumps
- 1/4 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons Irish whiskey
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a muffin pan and set aside.
- Combine dry ingredients: Add the almond flour, cocoa powder, salt, and baking soda to a medium mixing bowl. Whisk until well combined and set aside.
- Combine wet ingredients: To a large bowl add the eggs, gently whisk. Add the coconut oil, maple syrup, and vanilla – stir to combine. Stir in the shredded zucchini. Add the dry ingredients to the wet ingredients and stir until well combined.
- Transfer batter to muffin pan: Using a 1/4 cup spring loaded ice cream scoop (or just use a measuring cup) to fill the muffin tin. They should be about 1 inch of space left in each muffin cavity.
- Bake: Bake for 20 to 25 minutes or until the cupcakes look set and a toothpick removes clean from the center.
- Cool: Allow the cupcakes to completely cool before removing them.
- Make the whiskey honey mixture: Add the whiskey and honey to a small sauce pot. Heat over medium heat, stirring the entire time. Allow the mixture to come to a simmer and remove from the heat. All you need is for the alcohol to cook off slightly and the honey to mix into the whiskey nicely. Set aside to cool while the cupcakes finish cooling.
- Soak the cupcakes with whiskey: once the cupcakes have completely cooled gently remove them from the muffin tin and place them on a rimmed baking sheet that has a cooling rack on top (see photo). Use a toothpick or small skewer to poke a few holes in each cupcake. Spoon about 2 tablespoons of the whiskey and honey mixture over each cupcake until all of the whiskey and honey mixture has been used. Allow them to rest for 10 minutes to soak up all of the flavor.
- Make the 5 minute whiskey chocolate frosting: Add all of the ingredients for the frosting to a small mixing bowl. Mix until well combined. The frosting will be thick. Taste and adjust flavors as needed.
- Frost the cupcakes: Spread 2 to 3 tablespoons of the frosting onto each cupcake. You may have some frosting leftover.
- Finish: Either serve the cupcakes immediately or store them on the counter in an air tight container for up to 4 days.
Notes
Whiskey: Jameson Irish whiskey is my go to whiskey but you can use any brand of whiskey or bourbon you have on hand. Although, if you want these to be authentic of St. Patrick’s day than I highly recommend using an Irish whiskey! Just sayin!
No wonder they tasted so good for breakfast dessert!
Glad you liked them! 🙂