The choice for the next cupcake revolved around liver pate, whiskey or Spam. The whiskey won out in this round. We’re making chocolate Jack Daniels cupcakes with Whiskey Ganache and Nutella Frosting!
Note: the most important thing to remember when baking with alcohol is to not to drink it all beforehand.
As this was an experiment and I only wanted to make 12 cupcakes, I adapted a few recipes. It worked!
Bake the cupcakes first and then prepare the whiskey ganache. (The ganache is used as both a filling in the cupcakes and a drizzle on top.) With a paring knife, cut a funnel shaped out of the center of each cupcake. Pour the ganache into the well and place the cut piece back on top. The frosting will cover the imperfections made in this process.
Frost the cupcake with the Nutella frosting and chill. Drizzle whiskey ganache over the chilled cupcakes (if necessary, rewarm in the microwave for a few seconds.)
- 1 cup all-purpose flour
- 1/4 cup + 2 Tbls. cocoa powder
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 large egg
- 1/4 cup strong coffee
- 1/4 cup Jack Daniel's whiskey
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 8 oz. premium bittersweet chocolate
- 1/4 cup + 2 Tbls. heavy cream
- 2 Tbls. unsalted butter, softened and cut into cubes
- 2 Tbls. Jack Daniel's whiskey
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2 tsp. vanilla extract
- 3/4 cup premium bittersweet chocolate, melted and cooled completely
- 1/3 cup Nutella
- 1 Tbls. milk
- pinch salt
Preheat oven to 350°F and line muffin tins with 12 paper liners.
In a large bowl, sift the flour, cocoa powder, sugar, baking soda, baking powder and salt.
In a separate bowl, combine the egg, coffee, whiskey, sour cream and oil. Pour the egg mixture into the dry ingredients and whisk until smooth.
Spoon evenly into prepared paper liners.
Bake for 18-20 minutes until cake tester comes out clean. Cool completely before frosting.
In a bowl of stand mixer, combine the butter and sugar and beat on med-high speed until light and fluffy.
Add vanilla and beat until combined. Scrape down the sides of the bowl and add the melted and slightly cooled chocolate. Beat on medium speed until smooth (about 2 minutes). Add the Nutella, milk and pinch of slt and beat on medium-high speed for another minute.
Chop the chocolate and transfer to a heatproof bowl. Heat the cream over low heat until bubbles appear on the edge of the pan.
Pour the heated cream over the chocolate and let sit for a minute. Add the butter and whisk until both chocolate and butter have melted.
Add the whiskey and whisk until smooth. Set aside to cool.