When Mark and I moved into our apartment, my brother, PJ, bought us this giant bottle of Jack Daniels:
It’s his drink of choice and he’s been chipping away at it every time he comes to hang out since. He’s moving to Florida next month so we had a little going-away lunch for his last weekend. To mark the occasion, I knew I wanted to make some Jack-infused treat. These cupcakes were perfect – super moist with a good kick of whisky flavor. Everyone – especially PJ – loved them!
I frosted these with a basic, chocolate frosting.
Chocolate Jack Daniel’s Cupcakes
(adapted from piratecupcake on Bakespace)
Makes 12 cupcakes
1/2 c. unsweetened cocoa powder
1/2 c. brewed coffee
1/2 c. Jack Daniel’s
1 sticks of unsalted butter, cut in to one inch pieces
1 c. sugar
1 c. all-purpose flour
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
Heat coffee, whiskey, butter and cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda and salt in a bowl. Whisk together egg and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined. Batter should be thin and bubbly.
Fill cupcake liners 3/4 full. Bake at 325F degrees for 22 minutes.