Triple Chocolate Jack Daniel's Cupcakes

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tsp Vanilla bean paste

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 10 tbsp Cocoa powder, dark
  • 12 oz Dark chocolate chips
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 2 sticks Butter, unsalted
  • 1/2 cup Buttermilk
  • 1 5/16 cups Heavy cream

• Beer, Wine & Liquor

  • 7/16 cup Jack daniel s tennessee whiskey

• Other

  • ½ cup ganache (from this recipe

Found on breadboozebacon.com

Description

Ingredients

• 1 cup all-purpose flour
• 1 cup 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 Daniels Tennessee Whiskey
• ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice)
• ¼ cup vegetable oil
• 12 ounces dark chocolate chips
• 1¼ cups heavy cream
• 2 tablespoon Jack Daniels Tennessee Whiskey
• 2 sticks (1 cup) unsalted butter, room temperature
• ½ cup ganache (from this recipe)
• ¼ cup dark cocoa powder (regular is fine too)
• 1 tablespoons heavy cream
• 1 tablespoon Jack Daniels Tennessee Whiskey
• ½ teaspoon vanilla bean paste (or vanilla extract)
• 2 cups powdered sugar

Directions

• Preheat oven to 350 degrees F. Line a 12 cup (standard size) muffin tin with cupcake liners.
• Place your butter for the frosting out on the counter now so itll be soft when youre ready.
• In a medium mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
• In a large mixing bowl, beat together the egg, whiskey, buttermilk, and oil until smooth.
• Add the dry ingredients into the wet ingredients, in 2 additions, mixing until just combined after each addition.
• Using a medium cookie scoop, portion the cake batter into each of the 12 muffin tin cups, filling each about ⅔ full.
• Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool completely in the pan.
• While the cupcakes cool, place the chocolate chips in a heat-safe glass bowl.
• Bring the cream to a simmer in a small sauce pan over medium-high heat.
• Pour the hot cream over the chocolate and cover the bowl with some foil or the bottom of a dinner plate. Let stand for 2-3 minutes.
• Whisk the cream and chocolate together until smooth and creamy. Whisk in the whiskey until smooth and completely incorporated.
• Refrigerate the ganache for 30 minutes to firm it up.
• In a large mixing bowl, beat together the butter, cooled ganache, cocoa powder, heavy cream, whiskey, and vanilla until smooth.
• Add in the powdered sugar ½ to 1 cup at a time. Mix until completely combined (no sugar is showing).
• Transfer the frosting, in the same mixing bowl, to the fridge and chill for 30 minutes.
• Remove the frosting from the refrigerator, and beat it for 1 minute to fluff up the frosting.
• Using a cupcake corer or a pairing knife, cut a well in the center of the cupcake, making sure not to go all the way to the edges.
• Using a small cookie scoop, portion 1 tablespoon of the chilled ganache into the hole you just made in the cupcake. Use the back of a spoon to press the ganache into the cupcake and smooth the top.
• Fill a piping bag fitted with a large tip with frosting. Frost the top of the cupcake generously. If desire, sprinkle the cupcake cake with chocolate jimmies.
• Serve immediately, or refrigerate in an air tight container until ready to serve.