Sugar-Coated Sundays: Chocolate Jack Daniel's Cupcakes

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I've been wanting to share that picture forever!  Today is totally the right day.

Today I give you - Chocolate Jack Daniel's Cupcakes!

You heard me.  After Mike saw this PIN from my cupcake board I was obligated to make these cupcakes.  Being the amazingly wonderful friend that I am, I sent some of these cupcakes - in cups - to my friend Dale in NY.  I didn't tell Dale what was coming.  I just sent him a teaser picture.

So promising.

Now, I need you all to understand, this is what I live with everyday.  Mike's never-ending, ever growing liquor cabinet.  So when I say I like to drink or that I like to cook with booze, I'm really trying to deplete the stock.  

Okay.  I'm better now.

These cupcakes are so good, Dale even sent me a thank you card he made himself.

Too cute!

This is like my favorite card EVER!!

Chocolate Jack Daniel's Cupcakes

From Fields of Cake and Other Good Stuff

Ingredients:

JD Chocolate Cupcakes

2 cups all-purpose flour

3/4 cup cocoa powder

2 cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1/2 cup super strong coffee

1/2 cup Jack Daniel's green label whiskey*, plus more for shots as you bake

1 cup buttermilk**

1/2 cup vegetable oil

Dark Chocolate Whiskey Ganache

16 ounces 60% cocoa Ghiradeli chocolate chips

3/4 cup heavy cream

2 tablespoons unsalted, butter melted

1/4 cup Jack Daniel's green label whiskey

Dark Chocolate Whiskey Buttercream

1 pound (4 sticks) unsalted butter, softened

1 - 3 ounce package vanilla instant pudding mix

2 cups Dark Chocolate Whiskey Ganache

1/2 cup sifted ark cocoa powder

1/2 cup heavy cream

1/2 cup powdered sugar

more Jack Daniel's green label whiskey, to taste

Directions:

Cupcakes

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir in flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Ina separate bowl, combine the eggs, coffee, whiskey, buttermilk, and oil.
4. Pour the egg mixture into the flour mixture and whisk until smooth.
5. Spoon the mixture into prepared cupcake cups, about halfway full.
6. Bake for 18 to 20 minutes until the top spring back when lightly pressed, and a toothpick inserted in the center some out clean.
7. Cool cupcakes completely.

Ganache

1. Place the chocolate in a heat proof bowl and set aside.
2. Heat heavy cream in a saucepan until just boiling.  Pour over chocolate.
3. Cover chocolate and cream for 2 minutes to allow chocolate to soften.  Uncover and stir with whisk until smooth and silky.
4. Stir in butter until fully incorporated.
5. Stir in whiskey until fully incorporated, cool completely.

Buttercream

1. In a stand mixer, beat the butter and pudding mix together on medium high speed for 3 minutes or so.
2. Turn off, add the ganache, cocoa powder, and heavy cream.  Beat for another 3 minutes - starting at low speed and gradually increasing the medium high speed.
3. Add powdered sugar a little at a time.  Beat on medium high for at least 5 minutes.
4. Beat in 1 1/2 tablespoons whiskey.

Assembly

1. Cut out the center of each cupcake top; set aside the cut-out pieces.  
2. Fill the cupcake with chocolate ganache.
3. Cut saved pieces so they are a thin lid for the cupcake.
4. Pipe buttercream onto cupcake to seal in ganache.
5. Hide the cupcakes so you don't have to share with anyone!!

*You can use Black Label Jack Daniel's too, no biggie

**If you don't have buttermilk, mix 1 cup milk with 1 tablespoons lemon juice and let it sit for a few minutes.

I made you all a fancy label in case you decide to serve these as a cupcake in a jar.

Happy booze in dessert Sunday!

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