Whiskey Chocolate French Silk Pie filled Cupcake

Whiskey Chocolate French Silk Pie filled Cupcake


    French Silk Pie Filling

    • 2/3 cups Sugar
    • 2 Eggs, large
    • 2oz Unsweetened Chocolate, melted
    • 1 teaspoon Vanilla extract
    • 1/3 cup Butter, softened
    • 1 1/2 cup Heavy whipping cream
    • 2 tablespoons Confectioners sugar
    • 1 Dark chocolate bar (Lindt or Cadbury prefered (at least 62%))
    • 1/4 cup Whiskey (decent brand or better)
    • 2 tablespoons Bailey's (optional)

    Chocolate cupcakes

    • 1 1/2 cup Granulated sugar
    • 1 cup All-purpose flour
    • 1/2 cup Cake flour
    • 1 1/2 teaspoon Baking powder
    • 1 teaspoon Baking soda
    • 1/2 teaspoon Salt
    • 1 cup Dark cocoa powder (Hershey's Special Dark preferred)
    • 2 teaspoons Instant espresso powder (Medaglia D'oro preferred)
    • 2 sticks Softened butter, salted
    • 4 Eggs (room temp)
    • 1 cup Sour cream (room temp (can sub w/ greek yogurt or buttermilk)
    • 2 teaspoons Vanilla extract

    Pie Crust

    • 2 sheets Prepared pie crust (Pillsbury, refrigerated)
    • 1 teaspoon Softened butter, salted
    • 2/3 cups Dark chocolate chips (Scharffen Berger or other chocolate with high percentage of cocoa butter for tempering)


    Chocolate cupcakes
    Pre-heat oven to 350 degrees. Prepare baking pan with 24 baking cups
    Combine all dry ingredients into a mixing bowl and mix thoroughly to combine. Add the eggs, one at a time. Then the vanilla extract and sour cream.
    Scrape the sides and bottom of the bowl as you combine the ingredients to be sure the ingredients are evenly distributed. Continue to mix for 1 minute to aerate the batter.
    Fill the cupcake liners 3/4 full (about 1/4 cup batter). Bake for 13-15 minutes or until a toothpick inserted in the middle comes out clean. Cool on a cooling rack.
    French Silk Pie
    In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly. (Meanwhile, melt the chocolate in a bowl in the microwave for 1 minute, stopping and stirring every 20 seconds.)
    Continue to cook the sugar/egg mixture for about 6-8 minutes or until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Remove from heat. Cool to lukewarm (90°), stirring occasionally.
    In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture and whiskey; beat on high speed for 5 minutes or until light and fluffy.
    In a large mixing bowl (cold metal mixing bowl ideal), beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Measure out 1 1/3 cups of whipped cream and fold carefully into chocolate mixture. Refrigerate reserved whipped cream for topping.
    Cool the finished pie filling for at least 2 hours (or freeze for 1 hour) to thicken and set the mixture before distributing into cupcakes.
    Filling cupcakes
    Cut a 1 inch diameter circle out of the middle of each cupcake, leaving about 1/4 or 1/2 inch edge and bottom of the cupcake. Remove the bulk of the middle inside by scraping it out with a spoon. The idea is to have the pie filling will be sitting inside of a cupcake shell. You can remove less cake if desired. Discard the removed cake.
    Spoon the French Silk filling into the cupcake holes until the filling is level with the top of the cupcake, but not spilling over the edge.
    If desired, add 2 tablespoons of Bailey's to the reserved whipped cream and whisk together until incorporated thoroughly. Put the whipped cream into a prepared piping bag and pipe as desired onto the tops of each cupcake.
    Using a vegetable peeler, peel tiny curls of the dark chocolate bar over each cupcake. Refrigerate the cakes for a few hours before serving to allow the filling to set even more.
    Pie Crust Garnish
    Pre-heat oven to 425 degrees. Lay out each layer of pie crust and using a cookie cutter of your choice, cut small shapes of crust and lay them on a cookie sheet. Bake for 5-6 minutes, or until the crust is nice golden brown. Allow to cool for a few minutes.
    Meanwhile, heat half of the chocolate chips on a small bowl in the microwave for 45 seconds, stopping each 15 seconds to stir. Once it's mostly melted, remove and add the remaining half of the chocolate chips and stir quickly to melt them into the warm melted chocolate. Add a teaspoon of softened butter and whisk together.
    Cover a plate with foil or parchment paper. Dip each pie crust cutout halfway down into the melted chocolate, tap/shake the excess chocolate and place onto plate. Refrigerate for a few minutes until the chocolate sets up hard. Store in the refrigerator in a sealed airtight container to prevent staling. When ready to serve, top each cupcake with the crust, chocolate side down (to avoid softening)
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