Peter Bohler’s Bourbon Chocolate Cupcakes


Peter Bohler’s bourbon chocolate cupcakes were the hit of Slideluck LA VII a few weeks ago. Peter was kind enough to share his recipe with us, something he adapted from this bundt cake recipe. Whip up a batch of these for the next party you attend – or the next Slideluck!

  • 1 cup (2 sticks) unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces high quality, unsweetened dark chocolate
  • 1/4 cup instant espresso (can use instant coffee)
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling

1 Preheat oven to 325°F. Line a muffin tin with cupcake liners or parchment paper. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.

2 Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.

3 Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4 With the mixer on the lowest speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Spoon batter into lined muffin tin, making sure to leave room for cupcakes to rise – about two thirds full. Bake until a toothpick inserted into center of a cupcake comes out clean, about 20 minutes.

5 Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack. Sprinkle warm cupcakes with more whiskey and let cool completely. Sprinkle powdered sugar through a mesh sieve over the cupcakes before serving.

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