1 1/4 cups cake flour
3 tablespoons dark cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3 tablespoons oil
2 tablespoons whiskey
1/3 cup yogurt (I used vanilla)
1/3 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons Irish cream liqueur or coffee creamer
3 ounces dark chocolate, melted
Heat oven to 350 degrees F. Place 12 paper muffin liners in cups.
To make the cupcakes, in a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. In a large mixing bowl, whisk together egg, oil, whiskey, yogurt and sugar until well combined. Whisk in dry ingredients until just combined. Divide cake batter into muffin cups.
Bake 20 minutes or until well risen and a toothpick inserted into cupcakes comes out with moist crumbs attached. Cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
To make the whipped ganache, in a large mixing bowl, using a mixer on high speed, beat cream until stiff peaks form; beat in Irish cream and melted chocolate until well combined. Pipe or spread ganache on cupcakes.
Makes 12 cupcakes