These spicy chocolate cupcakes deliver a burst of flavor with the addition of Fireball whisky. Enjoy Cinnamon chocolate cupcakes filled and topped with a luscious Fireball white chocolate ganache frosting.
Fireball Chocolate Cupcakes
Decadent chocolate cupcakes topped with Fireball white chocolate ganache
Equipment
- Mixer
Ingredients
Cupcake
- 1 cup Sugar
- 3/4 cup Flour
- ⅓ cup Cocoa powder
- ¾ tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Salt
- 1 Egg
- ½ cup Milk
- ¼ cup Vegetable Oil
- 1 tsp Vanilla extract
- ½ cup Boiling water
Frosting
- 1 cup White chocolate chips
- ⅓ cup Heavy cream
- 2 tbsp Fireball whisky
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees. Prepare cupcake pan with liners
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil, vanilla, Fireball whisky and beat on medium speed for 2 minutes
- Stir in boiling water.
- Fill cupcake cups 2/3 batter
- Bake for 22-25 minutes.
- Cool completely.
For the Frosting:
- In a medium bowl, add the white chocolate chips
- In a small saucepan on low heat, bring the heavy cream to a simmer.
- Remove from heat and pour cream over chocolate chips
- Add the Fireball whisky
- Let stand for 5 minutes
- Using a spatula gently stir mixture until incorporated and chocolate is smooth and shiny
- Set aside to cool for 2 hours
- Whip ganache on medium high until light and fluffy
- Frost cupcakes
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