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cognac infused chocolate cupcake recipe

Hennessy Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 handheld mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 toothpick for doneness testing
  • 1 piping bag and tip or 1 offset spatula for frosting

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/4 cup Hennessy cognac
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup Hennessy cognac
  • 2 tablespoon granulated sugar
  • 1 tablespoon water
  • 1 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 3–4 tablespoons Hennessy cognac
  • 1 teaspoon vanilla extract
  • 1 1–2 tablespoons heavy cream or milk as needed
  • 1/8 teaspoon fine sea salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
  • In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • In a small bowl combine the milk and Hennessy and stir to blend.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the milk-Hennessy mixture, beginning and ending with the dry ingredients, mixing on low just until combined.
  • Use a spatula to gently scrape down the sides and bottom of the bowl and fold the batter to ensure it is evenly mixed without overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • While the cupcakes bake, make the Hennessy syrup by combining Hennessy, sugar, and water in a small saucepan over low heat, stirring until the sugar dissolves and the mixture slightly thickens, then remove from heat to cool.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack.
  • While the cupcakes are still warm, lightly brush the tops with the cooled Hennessy syrup, then allow them to cool completely for about 25 minutes.
  • For the frosting, beat the softened butter in a large bowl on medium speed until creamy and pale, about 2 minutes.
  • Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium until smooth.
  • Add the vanilla, salt, and 3 tablespoons of Hennessy, then beat until the frosting is light and fluffy, adding heavy cream or milk 1 teaspoon at a time if needed to reach a smooth piping consistency.
  • Taste the frosting and, if a stronger Hennessy flavor is desired, beat in up to 1 additional tablespoon of Hennessy, adjusting with a little more powdered sugar if it becomes too soft.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with your desired tip or prepare an offset spatula for spreading.
  • Pipe or spread the Hennessy buttercream generously onto each cupcake in swirls or mounds.
  • Optionally garnish the cupcakes with a light dusting of cocoa powder, chocolate shavings, or a tiny drizzle of Hennessy syrup.
  • Let the frosted cupcakes rest for 10–15 minutes before serving so the flavors meld slightly and the frosting sets.

Notes

For best flavor, use room-temperature ingredients so the batter emulsifies properly and bakes up tender, and avoid overmixing once the flour is added to keep the crumb soft. The Hennessy syrup step deepens the cognac flavor without making the cupcakes soggy, but use a light hand when brushing so they don’t collapse. Adjust the cognac level in the frosting gradually, tasting as you go to balance booziness and sweetness, and firm up an overly soft frosting with extra powdered sugar or a quick chill. These cupcakes keep well covered in the refrigerator for up to 3 days; bring them to room temperature before serving so the buttercream becomes silky again and the Hennessy aroma is more pronounced.
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