1/2 cup Jack Daniels, 1 cup Buttermilk, 1/2 cup Oil
Ganache
16oz Dark Chocolate crumbled
3/4 cup Heavy Cream, 2 T Butter, 1/4 cup Jack Daniels
Dark Chocolate Whiskey Buttercream Frosting
1 lb Butter, 1 small instant Cheescake Pudding Mix
2 cups Ganache
1/2 cup Cocoa Powder Sifted
1/2 cup Heavy Cream, 1/2 cup Powdered Sugar
Add Whiskey to taste
Instructions
Preheat oven to 350 degrees.
Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl combine eggs, coffee, buttermilk, Jack Daniels, and oil.
Pour wet ingredients into the dry and whisk until smooth.
Fill muffin cups half full and bake 18-20 minutes until the tops spring back when lightly pressed.
Cool completely.
For Ganache-
Place chocolate in a heat proof bowl and 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.
Sstir in whiskey until fully incorporated, cool completely.
Frosting-
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.
Stuff cupcakes with Ganache, top with frosting, and sprinkle with mini chocolate chips. Cute served on a tray with a couple airplane bottles of Jack Daniels for decoration.
Originally Submitted
7/12/2013
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