Description
Chocolate whiskey zucchini cupcakes are infused with whiskey two ways. They make the perfect treat for St. Patrick’s day.
Ingredients
Units
Scale
- 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!
