CHOCOLATE BOURBON KISSES

​Makes 48 kisses
 
12 tablespoons sweet butter, cut into 1 inch pieces
¾ cup + 2 tablespoons unsweetened cocoa powder
1½ cups rich brewed coffee
½ cup bourbon
1 cup granulated sugar
1 cup light brown sugar
2¼ cups all-purpose flour
1 ½ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ ground cloves
3 large eggs, slightly beaten
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
 
Confectioner’s sugar for finishing
Valentine candies for decoration
 
Mini-cupcake tins and liners
 

1. Heat oven to 325º.
2. Butter a 10” springform pan and dust with 2 tablespoons of cocoa powder.
3. In a medium saucepan warm coffee, whiskey, 12 tablespoons of butter and ¾ cup of cocoa powder.  Whisk occasionally until butter is melted and ingredients are mixed.
4. Add both sugars and whisk well until all sugars are dissolved and incorporated.  Remove from the heat and cool completely before continuing.  The entire saucepan can be placed in the freezer for about 5 to 7 minutes if you are in a hurry.
5. In a medium to large bowl whisk together the flour, baking soda, salt, pepper and cloves.
6. In another smaller bowl, whisk together the eggs and the vanilla extract.
7. Slowly whisk the egg mixture into the cooled chocolate mixture.
8. Add the dry ingredients and whisk to combine.
9. Fold in the chocolate chips.
10. Pour the batter into mini-cupcake liners inside mini-cupcake tins.
11. Bake in oven for 12 to 14 minutes, until tester or toothpick comes out clean.
12. Let cool on rack.
13. Dust all cupcakes with confectioner’s sugar and decorate with the Valentine candies of choice.