Chocolate, whiskey & rye cupcakes

I have found my new favourite ingredient – rye flour. I have always been obsessed with rye bread; especially a European dark caraway studded kind. Apart from bread, rye flour is now a favourite addition to my pantry. 
In this recipe it's slightly tangy and nutty flavour makes it perfectly matched with bitter chocolate. The touch of malt powder and whiskey make them an indulgent cupcake for any grown up.


1 cup rye flour, sifted

½ cup plain flour, sifted

1/2 cup coca powder, sifted

2 tablespoons malt powder

2 teaspoons baking powder

¾ cup caster sugar

125g softened butter, chopped

2 eggs

1/3 cup milk

2 tablespoons whiskey


½ cup cream

400g dark chocolate, chopped

¼ cup whiskey


Preheat oven to 160C. Place the flours, cocoa powder, baking powder, sugar, butter, eggs, milk and whiskey in the bowl of an electric mixer. Beat for 8-10 minutes, scraping down the bowl. Spoon the mixture into a 12 hole cupcake tin lined with patty cases. Bake for 25-30 minutes or until the cupcakes spring back when touched. Set aside on a cooling rack to cool.

Meanwhile, to make the icing, place the cream in a small saucepan over high heat and bring to a simmer. Add the chocolate and take off the heat. Mix until smooth, add the whisky and mix until combined. Refrigerate for 15 minutes or until just starting to thicken. Spread over each cooled cupcake and serve. Makes 12. 


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