Jacked Up

"Two drifters off to see the world; there's such a lot of world to see. We're after the same rainbow's end. It's just around the bend, my huckleberry friend." -- Henry Mancini and Johnny Mercer

New York City experienced a heat index of 110 yesterday, but instead of spending the day in front of the AC in shorts, I braved the weather and the subway system to patronize the Union Square greenmarket. Most of the fruits and vegetables I examined looked pathetic and wilted because of the heat, but by some miracle, I found a basket of perfect red currants.

I brought them home and decided to turn them into red currant mini-muffins, but halfway through adding the ingredients to a mixing bowl, I realized that I was craving chocolate. So, inspired by my new favorite Lindt chocolate flavor and this amazing cake on Epicurious, I broke out the cocoa powder and a bottle of Jack.

I've been in a rut with baking experiments lately, but these mini muffins turned out amazing. The whiskey made the chocolate flavor more complex, and the currants provided a little pop of tartness in every bite. These tasted even better the next day, so I'd recommend waiting overnight before enjoying them (or, if you're impatient, leaving the tray in front of the AC for twenty minutes when they come out of the oven... not that I did that last night, cough). You can also substitute a shot of orange juice or espresso for the whiskey in a pinch.

Red Currant Mini Muffins... With Chocolate and Whiskey

3/4 stick salted butter, softened

2 tbsp olive oil

3/4 cup sugar

1/4 tsp vanilla extract

1 egg

1 tbsp baking powder

1 cup flour

1/4 cup cocoa powder

1 shot of whiskey

1 cup red currants, stems removed and washed

Confectioner's sugar, for dusting

Preheat oven to 375 degrees. Beat butter, olive oil, and sugar until fluffy, then beat in eggs, whiskey, and vanilla. Add baking powder, flour, and cocoa powder and mix until incorporated. Stir in red currants. Spoon into greased or lined miniature muffin trays; cups should be nearly full. Bake for 22 minutes or until muffin tops are browned. When muffins have cooled, remove from trays, arrange on a plate, and dust with confectioner's sugar. Makes thirty miniature muffins. (This will also make a dozen regular muffins -- bake for about 30 minutes instead, or until a toothpick inserted into the center comes out clean.) These also taste better the next day, so patience is a virtue.