Just so you know, you will not need these just for the holidays. They are far too delicious not to become your go-to daily treats.
1 1/2 cups Coke (the original, please. Diet and Coke Zero don't have the sugar you need for this)
1/2 cup unsalted butter
1 cup unsweetened cocoa powder
1 cup sugar
1/2 cup packed dark brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet or dark chocolate chips
1/3 cup heavy cream
1 tablespoon butter, at room temperature
1 teaspoon Jack Daniels whiskey
3 cups powdered sugar
3/4 stick unsalted butter, at room temperature
3 tablespoons Jack Daniels whiskey
1 teaspoon vanilla extract (this is optional by the way)
24 gummy cola bottles or 24 lime fruit slices (get garnish, it's more adorable)
Make sure you preheat your oven to 350 degrees F.
Line up 24 cupcakes with aluminum liners and put them aside. (In place of aluminum liners, you can use silicone cupcake holders.)
Using a medium saucepan, mix Coke and butter and let them simmer over medium heat.
Add cocoa powder and sugar and whisk the mixture so the sugars dissolve and the mixture becomes smooth.
Let the mixture cool for about 15 minutes.
Whisk the flour, baking soda and salt in a medium-sized bowl and set the mixture aside.
Get a large bowl, beat the eggs into it, add the cocoa mixture and stir thoroughly and then add the flour mixture and mix thoroughly.
Put the batter into the cupcake liners until about ¾ full, then bake for about 15 to 20 minutes. You will know they are ready when a toothpick goes in and out of the center cleanly.
Once ready, put the cupcakes on a rack to cool.
Get the chocolate chips and put them in a heatproof bowl.
Heat the cream in a small saucepan until it simmers and pour it into the chocolate in the heatproof bowl and let it alone for a minute. From there, stir until smooth.
Add butter and whisky to the mixture and stir properly.
Leave the genache to cool so it can easily go into a piping bag.
On the cooled cupcakes, cut out the centers. A small knife will do.
Put the genache into a piping bag with a wide tip and use it to fill the holes in the cupcakes.
In a large bowl, whisk the butter using an electric mixer for some minutes until its light and fluffy.
From there, put the powdered sugar, but a couple of spoons at a time to keep it from making a mess by exploding all over. Using a small amount of sugar at a time will also make mixing easier.
After adding about half the sugar, put in a small amount of whisky and mix once more. Switch from whisky to sugar until the sugar has all been mixed in. As for the whisky, 3 tablespoons will do.
And if you are not crazy about the whisky taste, you can always add a teaspoon of vanilla extract.
From there, pipe the frosting onto the cupcakes as you wish, and top off your brilliant creation with little gummy cola bottles and you're done.
And just like that, you have created yourself delicious adorable whisky-based cupcakes.
Hope your neighbors don't come knocking, because you won't want to share these.