Jack-n-Coke Cupcakes

Jack and Cokes have been my  long standing drink order at bars when I'm not feeling in a wine or martini mood, so it seemed only natural to make one of my favorite drinks into a cupcake. Especially a chocolate coke cupcake, filled with a bittersweet chocolate whiskey ganache and topped with a whiskey buttercream. How could you possibly go wrong with chocolate, coke and whiskey? You can't! These are so good. The whiskey isn't overpowering and these have the perfect blend of these three flavors. Yum! So if you have a friend who's feeling down and could use  both chocolate and a drink, make them these. They'll lift spirits quicker than well.... spirits! 

Coke Chocolate Cupcakes

1 cup coke
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Preheat oven to 350°F. Line two cupcake pans with paper liners.

Place coke and butter in a medium saucepan over medium heat. When mixture comes to a simmer, remove from the heat and whisk in the cocoa powder until smooth. Set aside and let cool slightly.

In a small bowl  or large measuring cup, whisk together the flour, sugar, baking soda, and 3/4 teaspoon salt.

In a large bowl of a mixer, beat the eggs and sour cream together until blended. Add in the coke-chocolate mixture and beat just to combine. Slowly add in the flour mixture (about ½ cup at a time) and beat on slow speed just until incorporated. Remove mixer  and using a rubber spatula, fold the batter and scrape down the sides of the bowl until completely combined.

Spoon the batter into the paper liners, filling them ¾ of the way (approximately ¼ cup batter each). Place in preheated oven and bake 16-18 minutes until tops spring back when lightly touched or a toothpick inserted in the center comes out clean.  

Oven Fresh!

Cool for about 5 minutes in pans, and then remove cupcakes to a wire rack to cool completely. Once cooled, core center of cupcakes using either a cupcake corer, apple corer or a paring knife.

Cored and ready for ganache

Helpful hint: while cupcakes are baking, start preparing the whiskey chocolate ganache as it will need to cool some  before being used.

Whiskey Chocolate Ganache Filling 

8 ounces bittersweet chocolate chips
2/3 cup heavy cream
2 tablespoons unsalted butter at room temperature
1 to 2 teaspoons Irish whiskey (optional)

Pour the bittersweet chocolate chips into a heatproof bowl and set  aside.

Heat the cream in a small sauce pan until it starts simmering and then pour it over the chocolate and let stand for two minutes.  

Whisk together until a smooth ganache forms. Stir in the butter and whiskey until combined.

Let cool at room temperature to thicken slightly before using. (the fridge will speed this along but you must stir it every 10 minutes).

Once the cupcakes and ganache are cooled, and the cupcakes have been cored, fill the cupcakes with the ganache. This can be done either by piping the ganache in, or simply spooning it in.

Filled and waiting for icing

Jack Daniels Cream Buttercream

6 cups confections sugar

1 ½ sticks unsalted butter, at room temperature

6 tablespoons Jack Daniels, or other whiskey (or cream or milk)

In a large mixer bowl, whip the butter until light and fluffy (approximately 2-3 minutes).

Add in the confectioners’ sugar a quarter cup at a time alternating with tablespoons of the whiskey, until all is mixed in and buttercream is desired consistency.

After all ingredients are mixed in, I like to turn the mixer on high and whip the icing for 2-3 minutes to make it super light and fluffy.

Ice the cupcakes as desired by spreading or piping the icing on, then sit back and enjoy!