Monday, February 18, 2013

Wishkah Chocolate Nirvana Cupcakes


A chocolate cupcake with mini chocolate chips, Wishkah River Whiskey, and fresh grated ginger topped with chocolate buttercream, chopped candied ginger and a pinch of bacon salt. It is a sweet, spicy, smokey treat.

Wishkah Chocolate Nirvana Cupcakes:
1 box of Berry Crocker chocolate fudge cake mix (15.25 oz.)
3 eggs
1/2 cup of vegetable oil
2 Tbsp. fresh ginger, finely grated
1/2 cup Wishkah River Distillery Whiskey
3/4 cup water
1/2 cup mini chocolate chips
1 tsp. flour

Preheat oven to 350 degrees.  In a large mixing bowl, add eggs, oil, water, whiskey, ginger, and cake mix.  Mix with an electric hand mixer on low until moistened and then on medium for 2 minutes.  In a small plastic bag, add the chocolate chips and flour and shake so that the chips are coated with the flour and add to the batter.  Stir until well incorporated.

Prepare a cupcake tin with cupcake liners and fill 3/4 full (I use a large cookie scoop). Bake for about 18 minutes or until a toothpick comes out clean.
When cool enough to touch, remove from tin to cool completely. To keep moist, cover with plastic wrap after removing from pan (just lay a large piece over the top). Frost with Chocolate  Buttercream Frosting.  Using a piping bag with a Wilton 1M tip and start piping from the outer edge piping a circles inward and upwards.  Top each cupcake with chopped candied ginger and a pinch of Bacon Salt
 
Sprinkle each cupcake with a pinch of bacon salt and chopped candied ginger.


Chocolate Buttercream Frosting:
 
1/2 cup shortening (preferrably a hi-ratio shortening like Sweetex)
1/2 cup butter, (1 stick), room temperature
3/4 cup unsweetened cocoa powder
4 cups powder sugar (about one pound)
1 tsp. vanilla extract
5-6 Tbsp. milk
 
In a stand mixer (or large bowl if using an electric hand mixer), cream shortening and butter on medium high speed. Add cocoa 3 Tablespoons of milk and vanilla. Add sugar, one cup at a time, beating on medium-low speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, add remaining milk 1 tablespoon at a time beating at medium speed until light and fluffy. Store in an air tight container until ready to use.


  
 
 
 

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