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Wiskey Chocolate Cupcakes with Whiskey Buttercream and Dark Chocolate Whiskey Ganache Filling

Vegan Whiskey Chocolate Cupcakes

Keep the end of the night going with even more whiskey!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Cupcakes



  • 1 Cup Oat Milk Or other plant milk
  • 1 Tablespoon Apple Cider Vinegar
  • 1/4 Cup Beets Roasted and cooled
  • 1 Cup Granulated Sugar
  • 1/3 Cup Vegetable Oil Or other neutral oil
  • 1 1/2 Cups Organic All Purpose Flour
  • 1/3 Cup Dark Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 1 Tablespoon Whiskey


  • 8 Ounces (weight) Dark Chocolate Chips
  • 3/4 Cup Coconut Cream (canned)
  • 2 Tablespoons Whiskey


  • 1 Cup Vegan Stick Butter Softened
  • 3 Cups Powdered Sugar Sifted
  • 2 Tablespoons Whiskey



  • Preheat the oven to 350 degrees Fahrenheit, and line a cupcake pan with liners. 
  • Make your "buttermilk" by combining the oat milk and apple cider vinegar in a small bowl.  Stir, set aside, and let sit for 5 minutes.
  • In a stand mixer, add in the sugar, and oil.  In another medium bowl, sift the flour, cocoa powder, baking soda and salt together. 
  • Once the buttermilk has been left to sit for at least 5 minutes, in a small food processor or blender, add the beets, and half of the buttermilk mixture.  Blend until well combined and smooth, about 10-20 seconds.
  • Add the beet mixture and milk to the stand mixer that has the oil and sugar.  Whisk to combine well. 
  • Using the paddle attachment for your mixer, add in half the flour.  Mix until combined.  Scrape the bowl down, add in the last half, and mix well again.  Using a 1/3 cup scoop, fill the cupcake pan.  Bake in the oven for 20 - 24 minutes, or until a toothpick inserted in the center comes out clean.  Resist the urge to open the oven door, as this may cause them to sink.
  • When the cupcakes are done, remove them from a pan, and set on a wire rack to cool.


  • While the cupcakes are baking, add the coconut cream to a small pot on the stove over medium heat.
  • Add the chocolate chips to a small bowl.  Once the cream is bubbling along the edges, means that the cream is almost to a boil.  Don't let the cream boil, take it off the heat and add to the chocolate chips. 
  • Let sit for 2 minutes, and then whisk until smooth. Once smooth, add in the whiskey, and whisk well again.  Cover and set aside, allowing it to come to room temperature.


  • Add softened vegan butter sticks to your stand mixer.  Mix the butter until creamy, about 1 minute. 
  • Add one cup of the powdered sugar to the butter.   Mix until creamy, about 1 minute.  Repeat this step two more times, adding one cup of powdered sugar at a time.  This should render a fluffy buttercream, as you are continually beating more air into the mixture.
  • Add in the whiskey, and blend well again.
  • Fit a piping bag with a tip you like, and fill the piping bag with the buttercream.  Set aside.


  • When the cupcakes have cooled, take the paring knife, angle it from the outside towards the center, and gently saw in a circle until you have an upside-down cone in the top of the cupcake. 
  • Fill the center of the cupcakes with the ganache.  Pipe the buttercream on top of the filled cupcakes, and decorate however you like!  I've used a sprinkling of gold sugar to resemble a leprechaun's pot of gold.  Happy St. Patrick's Day!