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Triple Chocolate Jack Daniels Cupcakes

Triple Chocolate Jack Daniels Cupcakes
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Indulge in these incredibly rich Triple Chocolate Jack Daniels Cupcakes – a sophisticated, boozy twist on a classic dessert. Perfect for celebrations or when you’re craving a truly special, decadent treat. Each bite offers a delightful harmony of deep chocolate flavor warmed by a hint of smooth Tennessee whiskey.

Ingredients

Scale

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons dark cocoa powder (regular is fine too)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup Jack Daniel’s Tennessee Whiskey
  • ½ cup buttermilk (or ½ cup milk + ½ Tbsp lemon juice)
  • ¼ cup vegetable oil

For the Whiskey Ganache:

  • 12 ounces dark chocolate chips
  • 1 ¼ cups heavy cream
  • 2 tablespoons Jack Daniel’s Tennessee Whiskey

For the Boozy Chocolate Frosting:

  • 1 cup unsalted butter, softened to room temperature
  • ½ cup reserved ganache (from this recipe, cooled)
  • ¼ cup dark cocoa powder
  • 1 tablespoon heavy cream
  • 1 tablespoon Jack Daniel’s Tennessee Whiskey
  • ½ teaspoon vanilla bean paste (or vanilla extract)
  • 2 cups powdered sugar

Instructions

1. Prep for Perfection:

  • Preheat your oven to 350°F (176°C). Line a 12-cup standard muffin tin with cupcake liners.
  • Set out your butter for the frosting now so it softens beautifully.

2. Mix the Cupcake Batter:

  • Dry First: In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Wet Next: In a larger bowl, beat the egg, then whisk in the Jack Daniel’s, buttermilk, and oil until smooth.
  • Combine: Gently add the dry ingredients to the wet ingredients in two batches, mixing just until combined after each (don’t overdo it!).
  • Fill & Bake: Divide batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely in the pan on a wire rack.

3. Whip Up the Whiskey Ganache:

  • Place chocolate chips in a heat-safe glass bowl.
  • In a small saucepan, bring the heavy cream to a gentle simmer over medium-high heat.
  • Pour the hot cream over the chocolate chips. Cover the bowl (a plate works well) and let it sit for 2-3 minutes to melt the chocolate.
  • Whisk until smooth and glossy. Stir in the Jack Daniel’s until fully incorporated.
  • Refrigerate the ganache for about 30 minutes to firm it up. Remember to reserve ½ cup for the frosting!

4. Create the Boozy Frosting:

  • In a large bowl, beat the softened butter, the ½ cup of cooled ganache, cocoa powder, heavy cream, Jack Daniel’s, and vanilla until smooth and creamy.
  • Gradually add the powdered sugar, ½ to 1 cup at a time, mixing until completely smooth.
  • Chill the frosting in the fridge for about 30 minutes.
  • After chilling, beat the frosting again for 1 minute to make it light and fluffy.

5. Assemble Your Masterpieces:

  • Core: Once cupcakes are cool, use a cupcake corer or a small knife to carefully remove a small section from the center of each cupcake (don’t go all the way through!).
  • Fill: Spoon about 1 tablespoon of the chilled ganache into each cupcake cavity. Gently press it in.
  • Frost: Pipe or spread the fluffy frosting generously onto each cupcake. If you fancy, add some chocolate jimmies for an extra touch!

Notes

  • Serving Suggestions: These cupcakes are a statement on their own! For an extra flourish, garnish with a sprinkle of cocoa powder, chocolate shavings, or even a tiny pipette of extra whiskey (for the adults!). They pair wonderfully with a cup of black coffee or a cold glass of milk.
  • Tips & Tricks:
    • Don’t Overmix: For tender cupcakes, mix the batter only until the ingredients are just combined.
    • Room Temp Butter: Softened butter is key for a smooth, lump-free frosting.
    • Cool Completely: Ensure cupcakes are fully cooled before coring and frosting to prevent melting.
    • Ganache Consistency: If your ganache is too firm after chilling, let it sit at room temperature for a few minutes. If too soft for filling, chill a bit longer.
  • Storage Savvy:
    • Store frosted cupcakes in an airtight container at room temperature for up to 3-4 days.
    • For a firmer treat or longer storage (up to a week), refrigerate them. Let them come to room temperature for about 20-30 minutes before serving for the best flavor and texture.
    • Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge, then fill and frost as desired. Frosted cupcakes can also be frozen, though the texture of some frostings can change slightly upon thawing.

Enjoy creating and sharing these truly decadent cupcakes!

Find it online: https://cakeshungry.com/triple-chocolate-jack-daniels-cupcakes/