Jack Daniel’s Chocolate Cupcakes

Triple Chocolate cupcakes… JD chocolate cupcake, filled with JD chocolate ganache, and topped with JD chocolate buttercream!
 
 
Cupcakes– makes 24-30
2 sticks unsalted butter, room temperature
3/4 cup cocoa powder
1 cup Jack Daniel’s
2 cups white sugar
1 cup sour cream
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
3/4 teaspoon baking SODA
1/2 teaspoon baking POWDER
1/2 teaspoon salt
1 bag chocolate chips
  1. pre-heat oven to 350
  2. on stove top melt the butter, add JD, sugar, and cocoa, stir until smooth and bring to room temperature
  3. whisk in eggs, vanilla, and sour cream
  4. combine flour, baking soda, baking powder, and salt
  5. gradually add the flour mixture to the cocoa mixture, beat for approx 2 minutes
  6. fill lined cupcake tin 3/4 full and bake for 17-19 minutes
  7. allow to cool completely on wire racks
  8. using a paring knife remove a small piece from the center of each cupcake (save it if you want to put the “tops” back on after filling)
 
 
JD Chocolate Ganache
8 oz baking chocolate, chopped fine
1/2 cup heavy cream
1/2 cup Jack Daniel’s
2 tablespoons unsalted butter
+/-  1/2 cup chocolate chips, melted*
  1. simmer cream and butter
  2. pour over chopped chocolate, stir until smooth
  3. add JD, stir until well blended
  4. allow to cool & thicken
  5. spoon into cupcakes, then put the tops back on (if you saved them)
*look at the matching post for an explanation, you’ll enjoy it.

 

JD Chocolate Buttercream
2 cups (4 sticks) unsalted butter, room temperature
6 cups powdered sugar
1 cup cocoa powder
1 teaspoon salt
4 teaspoons vanilla
2 teaspoons milk
6 tablespoons Jack Daniel’s
  1. cream butter
  2. sift half of the powdered sugar & half of the cocoa powder into the butter, beat until combined
  3. sift remaining powdered sugar & cocoa powder into mixture, beat
  4. add salt, vanilla, milk, and JD into mixture, beat for 3 minutes or until smooth and well combined
 
 
 
POSTED 9/9/12