Jack Daniel’s Dark Chocolate Cupcakes Recipes…Archive
October 28, 2011 in Cakes and Cupcakes, Dessert, Recipes, Sweet
Father’s Day Cupcakes just for Dad Dark Chocolate and Whiskey
Now, keep in mind I made these quite a while ago. However, when ever I hear someone talk or ask about a masculine cupcake or dessert, my mind goes directly to these amazing cupcakes. Dark Chocolate Whiskey Cupcakes. They certainly have a kick and are oh so good. There are very few men out there that I have described these to that didn’t swoon just a little (in a VERY manly way, of course).
In honor of my dad (who enjoys Jack Daniels) I am sharing this recipe with you just a few days before Father’s Day so that maybe you can share the joy with YOUR father, or husband, or father friend or just the favorite fathers in your life. They will thank you. As Always, there are three different recipes for this one cupcake. We have the dark chocolate cupcake, the dark chocolate whiskey ganache filling and the dark chocolate whiskey buttercream.
Lets start with the cupcake shall we?
Chocolate J.D. Cupcakes
- 2 Cups (10 ounces) all purpose flour
- 3/4 cup (3.75 ounces) coco powder
- 2 cups (14.5 ounces) granulated sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2 eggs
- 1/2 cup super strong coffee
- 1/2 cup Jack Daniels Whiskey
- 1 cup buttermilk
- 1/2 cup vegetable oil
Preheat oven to 350 degrees F.
- In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In separate bowl (I use a 4 or 8 cup measuring vessel) combine the eggs, coffee, whiskey, buttermilk and oil.
- Pour the egg mixture into the flour mixture and whisk until smooth.
- Spoon the mixture into prepared cupcake cups…(I use 4 ounce souffle cups also known as nut and portion cups) I only fill half full and they come right up to the top.
- Bake in preheated oven about 18-20 minutes until the tops spring back when lightly pressed.
- Cool completely.
Dark Chocolate Whiskey Ganache
- 16 ounces good quality dark chocolate 65-72 %, chopped into small pieces 1/4 inch or less.
- 3/4 cup heavy cream
- 2 Tbsp. unsalted butter, softened
- 1/4 cup Jack Daniels Whiskey
Instructions:
- place the chocolate in a heat proof bowland set aside.
- heat heavy cream until just boiling. Pour over chocolate.
- Cover chocolate and cream for 2 minutes to allow chocolate to soften. Uncover and stir with whisk until smooth and silky.
- stir in butter until fully incorporated.
- stir in whiskey until fully incorporated, cool completely.
Dark Chocolate Whiskey Buttercream
- 1 lb. unsalted butter, softened
- 1- 3 ounce package white chocolate, vanilla or cheesecake instant pudding mix
- 2 cups Dark Chocolate Whiskey ganache
- 1/2 cup sifted dark cocoa powder
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- more whiskey to taste
Instructions:
- In stand mixer beat the butter and pudding mix together on medium high speed for 5 minutes or so.
- Turn off, add the ganache, cocoa powder and heavy cream. Beat for another 5 minutes.
- Add powdered sugar a little bit at a time, tasting as you go until it is sweet enough for you then beat on medium high for at least 5 more minutes.
- If it isn’t a strong enough whiskey taste for you add Tablespoon by Tablespoon of whiskey until it is to your liking.
So go share with your favorite Daddies my sweet readers. I hope you all find beauty in your day.
Be good sweet readers, but not too good…that’s boring ;)
Can you use instant coffee?
absolutely Amanda!
how many cup cakes does this make?
Bridgette,
It makes around 24 cupcakes, depending on the size of your cupcake cups.
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Just wanted to say that this is an amazing recipe and my wife and I make it every couple of months as a special birthday treat for some friend. Going to try to make it as a 3-layer cake for my wife’s surprise birthday party! I’ll let you know how it turns out.
I am so glad to hear that Matt! Happy Birthday to your wife!!
I was just wondering if as a short cut I could use box cake mix instead of making this from scratch?
absolutely! Just replace the liquid with jack daniels if you want (or not)
Hi there,
I made these last year for my dad’s birthday in April and they were a HUGE hit! My mom said they tasted “professional” and she is an avid baker! His birthday is on April 15th so I’m gearing up to make them again! Thank you so much for sharing this delicious recipe!
That tickles me to NO end Mirelle!
Thank you so much for letting me know! Happy birthday to your Dad!!
So I made these the other night for a friend’s birthday.. I also took some to work to share. Everyone’s loved them! They’re pretty great.. Also, I veganized them because that’s what I do. I did run out of ganache, but there weren’t really instructions on how much to put in each cupcake. So while delicious with what I put in.. I did run out and have to make more. Also, I was kind of confused about how to use the pudding mix in the recipe.. But you didn’t mentioning anything about cooking it & then using it.. So I just used it as a powder & since everything turned out pretty okay I’m guessing that was an okay way to go..:)
Anyway, thanks for sharing!!
Rachel,
You did exactly as the recipe was meant. Thank you for the feedback and so glad you liked them!
Am I supposed to use both icing recipies? The ganache and buttercream. And where should I put which? Or do I pick one to make and use it for both the topping and the filling?
You do make both the ganache and the buttercream. Part of the ganache goes in as the filling. The rest of the ganache is mixed INTO the buttercream to top the cupcakes. It’s in the instructions. Have fun!
Does this make 12 or 24 cupcakes?
it depends on the size of your cupcake cups. I use 4 ounce cups and it makes about 24 cupcakes.
Can you put the filling in the center before you bake them, our will it all melt?
it will melt. You need to put the filling in after they are baked. Just cut a cone out of the center of the baked, cooled cupcake and fill that hole.
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Sorry if this is a silly question but will these cupcakes get you drunk? Or does the alcohol “cook off?”
Not a silly question. If you divide the amount of alcohol that is in the whole recipe into all the cupcakes it makes, there really isn’t enough to get you even buzzed, but the alcohol doesn’t cook off. I hope that answers your question :) have fun!
I was just wondering if it was necessary to use the coffee or if there are other substitutes for the coffee?
Amanda, you don’t have to use coffee, you can use water if you want, coffee just adds depth
So, I realize this is totally NOT the point, but my *9* year old wants these for her birthday… is there anyway to make them without the whiskey?? Substitution ideas?
:) There are a few ways, you can reduce the amount of whiskey and up the amount of what ever other liquid there is…cream, milk, coffee etc or just get rid of the whiskey all together and use whatever other liquid there is. Coffee is a nice addition.
Does the ganache recipe make enough to fill the cupcakes and add 2 cups to the buttercream?
yes maam, it does. Enjoy!
I want to make the Dark Chocolate Jack Daniels Cupcakes. I’m a little confused on everything I’m suppose to do!
To make the actual cupcake, Do I use these ingredients? and follow the instructions
Chocolate J.D. Cupcakes
■ 2 Cups (10 ounces) all purpose flour
■3/4 cup (3.75 ounces) coco powder
■2 cups (14.5 ounces) granulated sugar
■2 tsp. baking soda
■1 tsp. baking powder
■1 tsp. kosher salt
■2 eggs
■1/2 cup super strong coffee
■1/2 cup Jack Daniels Whiskey
■1 cup buttermilk
■1/2 cup vegetable oil
But what do I use for the Icing? In the above comments it says use the Dark Chocolate Whiskey Ganache but do I have to use that to fill the cupcake? or can I just use it as icing?
Christie, You use the ganache to fill the cupcake AND for an ingredient in the frosting. Double duty! There is enough ganache in the recipe for both purposes.
So does the ganache recipe, and the butter cream supposed to go with the cupcake?s
yup. part of the ganache FILLS the cupcakes and the rest goes into the buttercream to top the cupcake
Made these last night …. the ganache came out to be exactally 2 cups (usuing your exact measures) and when adding it to the ‘frosting’ingredients the frosting came out to be very liquidy… any fix for this?? I even add more sugar and that didnt work, please help…
Thanks
Hmmmmmm….did you allow the ganache to cool completely? Not sure why it would turn out that way. I’m sorry I can’t give you a better answer.
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Does the icing have to have the ganache in it, i’m making these into mini cupcakes and want to leave the ganache out of the icing.
You would have to make a completely different icing. The ganache really does make the icing worth while.
Should the coffee be hot or cold?
I have used both hot and cold. I would say, whatever is available. ;)
What kind of chocolate did you use for these? For the “16 ounces good quality dark chocolate 65-72 %” Bakers Chocolate has some that says it is 100% cacao. Will that work or should I go to ‘Trader Joes’? Also, the cake ingredients ask for coco powder and the frosting dark cocoa powder. How do I find these? I would love to make them for an event tomorrow.
What did you top these with? I can’t tell what is sprinkled in the buttercream, they don’t look like chocolate chips. Is there a whopper in the middle of the frosting? Do tell….
The little chocolate things are crunchy chocolate pearls from Valrhona and the big chocolate is a chocolate covered espresso bean ;)
This may sound like a silly question, but what kind of coffee do you suggest? We have a dark espresso roast that my hubby loves, and I am trying to figure out if that will work.
Dark espresso would work beautifully. Go for it and trust your instincts! They are quite often spot on!
I assume i use brewed coffee for this recipe but it doesn’t say. Is that right?
Yes. Brewed coffee.
So this is like black coffee right, now just the grounds?
Does it make a difference between instant coffee or ground coffee?
This is the liquid coffee itself, If you like instant coffee better than coffee made with grounds make it with that. It’s all about preferences.
Do you think I can successfully make cool whip JD frosting vs the buttercream, keeping in mind the ganache I’m going to be adding?
This could be successful. How were you planning on making it?
Not sure. I’m wanting to make cool whip frosting(cwf) per request, but I’m nervous the JD and ganache will be too heavy to blend with the cw…I’m new to this thing they call ‘baking and cooking’ :)
Looked up some cwf recipes and some are just a 8oz cw tub with pudding, but i also have heavy whipping cream to try to use…im going to dive into this in a few hours, so i have plenty of time to redo if necessary!
ill let you know which route i take and how it turns out!
How did the cwf turn out?!
amazing!
I was nervous to add the ganache and jd, as they’d be too heavy, but it was so good-and it worked great.
cwf:
-12oz coolwhip**
-one package vanilla jello pudding powder
-2 cups (or whatever is left over) ganache
-whiskey (i think i started with a few tbsp but ended up just finishing off the bottle…1/4 cup maybe)
i mixed the cw and pudding first, for 15 mins in a kitchenaid mixer. it appeared wet and heavy to start, but whipped up nicely, comparable to wal-mart cw frosting.
then i slowly added the ganache, constantly mixing, and finally the jd.
the cwf had almost a pearlescent look to it, and was the perfect consistency to pipe- then i topped them with a dash of ground coffee.
** i love doing everything from scratch…but when tried heavy whip cream (vs the container cool whip) to make the cool whip …. fell like nobody’s business.
What size of Jello Pudding did you use? The small or large box? :D
I use a small box. I believe its 3 ounces and instant.
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Is there really 16oz of chocolate in the granache? Just seems like a lot.
Yes, there really is. It makes enough ganache for the filling and the frosting. That is why there is so much. :)
If I half the ingredients for the ganache do you think I will have enough to fill the cupcakes? I’m going to go with a plain buttercream frosting per the birthday boy’s request, so I don’t want to make way more of the ganache than I’ll need! Thanks :)
Sorry it has taken me so long to respond. I am sure you have found out by now that should be a great ratio. Cheers :)
How many cupcakes does this make?
It honestly depends on the liners/cups you use. Mine generally made about 25ish.
I cannot find assembly tips and am confused about the 2 cups of ganache in the icing but the description says it’s for the filling.
The ganache is both for the filling and the frosting. To get the filling into the cupcake, cut a “cone” shape out of the center of the cupcake setting aside the piece you just cut out. fill the hole with the ganache then top with the cone you cut out…then frost as usual.
Are cupcakes not just the most wonderful things ever! Ok maybe im being a bit silly, but
anyhow… great post! :)
All right, all right…I looked a bit harder and I found the instructions!
Where?
“WITH assembly tips”
I’ve looked around your site, but haven’t found instructions on how to fill a cupcake with the ganache filling. I’m dying to make these cupcakes…my husband just brought home some new bourbon tonight…can you help me assembly tips?
(And are those Valrhona chocolate perles? What else is on top?)
Thank you very, very much!
I’ve made similar cupcakes before (Guinness cupcakes with Irish Whiskey ganache). For those cupcakes, I just waited until the cupcake was mostly cooled and used a knife (my boyfriend used a spoon) to take some of the cupcake out of the center. Make really sure you don’t go all the way down to the bottom of the cupcake, otherwise the ganache will fall right through! Once you have them cored, just use a ziploc bag with the corner cut off, or a frosting or pastry bag if you want to get fancy, and fill the cupcake with the ganache.
Hope this helped!
If you have an apple corer at home, use that! Twist it when you take it in or out so it cuts smoothly, and don’t go all the way through to the bottom of the cupcake.