Preheat the oven to 180° C. Grease and flour a mold for 12 cupcakes. Set aside.
In a large bowl, cream the butter and sugar until pale, add the eggs, vanilla, whisky, and mix well.
Then pour in the flour, baking powder, and mix until a homogeneous mixture forms, ensuring the flour is well incorporated.
Using a piping bag, fill the molds to 3/4 of their capacity and bake at 180° C for 30 minutes or until firm; let cool and unmold.
In a bowl over a double boiler, melt the semisweet chocolate and drizzle over the tops of the muffins, allowing the excess to drip off and letting the chocolate harden. Serve with a cup of tea.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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