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The Best Jack and Coke Cupcakes (Chocolate Whiskey Cupcakes)

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These chocolate whiskey cupcakes are rich chocolate Coca-Cola cupcakes filled with a chocolate Jack Daniel's whiskey ganache and topped with a creamy whiskey frosting. This boozy cupcake recipe is sure to be a hit at any party and is a fun way to add a little bit of adult flair to your typical tray of cupcakes.

A gummy cola bottle candy being placed on top of the frosting on a chocolate cupcake

On Pinterest, Susan said: “They were amazing! Everything was just the right amount of flavor. I even got a request to make them for an adult birthday party😎 Best Cupcakes Ever! ⭐⭐⭐⭐⭐

This Jack and Coke Cupcake recipe was the first ever viral Stress Baking recipe. It exploded and went absolutely bananas overnight years ago, and it's been a fan favorite ever since! It's the perfect dessert for anyone looking to add a little bit of boozy indulgence to their baked goods. Don't make me pick a favorite part because I simply can't.

The rich chocolate cupcakes? Perfection. The decadent chocolate ganache with a whiskey zing? Beautiful. The creamy spiked buttercream frosting piled high on top? Get in my belly.

Key Ingredients

Ingredients for chocolate whiskey cupcakes in bowls on a light colored surface

Chocolate Cola Cupcakes

  • Coca-Cola – You have to use regular Coca-Cola. You can't use any of the reduced or sugar-free versions – it won't work for the purpose of this recipe. So, I repeat: use the original Coke.
  • Unsalted butter – I always call for unsalted butter in my recipes because I like to control the amount of salt (you'll notice salt called for down below).
  • Unsweetened cocoa powder – We're going to use cocoa powder instead of melted chocolate for the cupcake batter.
  • Granulated sugar and dark brown sugar -We're using a combination of sugars for a richer, deeper flavor.
  • All-purpose flour – I've never tried the recipe with any other kind of flour, so stick with all-purpose flour.
  • Baking soda – This gives the cupcakes some rise and lightness.
  • Salt – That salt that I mentioned earlier ;)
  • Eggs – Large, room-temperature eggs will be the easiest to whisk and combine.

Chocolate Whiskey Ganache Filling

  • Chocolate – Chocolate chips or chopped chocolate will both work here. I recommend dark chocolate or semisweet chocolate.
  • Heavy cream – This is going to be heated and poured over the chocolate to melt it all together to form the thick ganache.
  • Unsalted butter – The butter is added at the end to add a gloss to the ganache.
  • Jack Daniels whiskey – I call for Jack Daniels whiskey since these are Jack and Coke cupcakes, but admittedly you can use whatever whiskey you enjoy the flavor of.

Whiskey Frosting

  • Unsalted butter – Unsalted butter is best because no one wants a salty frosting. I mean… I don't, anyway.
  • Powdered sugar – To add sweetness and thickness to the frosting.
  • Jack Daniels whiskey – As I mentioned above, feel free to use whatever whiskey you enjoy.
  • Vanilla – Optional, but creates a nice flavor balance.
Chocolate cupcakes on a wire rack, with some cored and filled with chocolate ganache

How to Make Chocolate Whiskey Cupcakes

First things first, you're going to need:

  • 1 medium saucepan
  • 2 mixing bowls (aff link) (one large, one medium)
  • Whisk
Coca-Cola being poured into a mixing bowl

Step 1: In a medium saucepan, add Coke…

Cola and butter tabs being combined in a bowl

Step 2: … and butter and bring to a simmer over medium heat.

Brown sugar being poured into mixing bowl of bubbly cocoa sugar mixure

Step 3: Add cocoa powder, sugar, and brown sugar and whisk until the sugars are dissolved and the mixture is smooth.

Chocolate mixture being whisked in a mixing bowl

Step 4: Set aside to cool for 15 minutes or so.

Dry ingredients in a clear mixing bowl

Step 5: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Whisking eggs in a clear mixing bowl

Step 6: In a separate large bowl, lightly beat eggs.

Smooth chocolate mixture being poured into a bowl

Step 7: Add the cooled cocoa mixture from the saucepan to the large bowl of beaten eggs and stir to combine.

Flour mixture being poured into a bowl of chocolate mixture

Step 8: Add flour mixture from the medium bowl to the large bowl and stir until just combined.

Chocolate batter being divided between cupcake liners with a large cookie scoop

Step 9: Pour batter into cupcake liners, filling them 3/4 of the way.

Chocolate cupcakes with crackly tops in a muffin pan

Step 10: Bake for 15-20 minutes at 350°F or until a toothpick stuck in the center comes out clean. Transfer the cupcakes to a wire rack to cool completely.

How to Make Chocolate Whiskey Ganache

Before you start, grab a:

  • Small saucepan
  • Heatproof bowl
  • Mixing spoon or spatula
  • Paring knife or cupcake corer (aff link)
Cream being poured over a bowl of chocolate chips

Step 1: Place the chocolate chips in a small heatproof bowl. In a small saucepan, heat the cream until it’s simmering, and then pour it over the chocolate in the heatproof bowl.

Butter being stirred into melted chocolate

Step 2: Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool enough that it won’t give you trouble when you place it in a piping bag.

Pulling the core out of a chocolate cupcake

Step 3: Cut the centers out of the cooled cupcakes – I used a small paring knife, but you could also use a cupcake corer (aff link).

Chocolate ganache being piped into a chocolate cupcake

Step 4: Put the cooled ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. If you don’t have a piping bag, just put it in a plastic freezer bag and cut off a small corner.

How to Make Whiskey Frosting

Lastly, for the frosting you'll need:

  • Large mixing bowl
  • Hand mixer
Powdered sugar being combined with butter in a clear mixing bowl

Step 1: Beat the butter in a large bowl with an electric hand mixer for a couple of minutes. You want it to be light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

Whiskey being poured into bowl of frosting mixture

Step 2: Once you've used about half your powdered sugar, add in a bit of whiskey and then mix again. This will thin it out a bit, allowing you to continue mixing in the remaining sugar.

Frosting being whipped in a clear mixing bowl

Step 3: Continue to add a bit of whiskey and mix until you've used all the sugar, and your frosting is combined and smooth.

White icing being piped high on top of a chocolate cupcake

Step 4: Pipe the frosting onto the cupcakes however you’d like!

Chocolate cupcake topped with white frosting and a gummy cola bottle candy and chocolate ganache in the middle

Tips for Making the Best Boozy Cupcakes

  • I recommend using aluminum liners or silicon cupcake holders. Paper liners coated with non-stick spray will still work, but aluminum liners are very easy to peel away from the cupcake without losing precious morsels of chocolate cake.
  • You have to use regular Coca-Cola. You can't use any of the reduced or sugar-free versions – it won't work for the purpose of this recipe. So, I repeat: use the original Coke.
  • Only stir the cooled cocoa mixture and flour mixture until just combined. This is very important, or you're going to end up with a tougher cake texture in the end.

Tips for the Chocolate Ganache

  • Wait to add the whiskey. When you're making the ganache, don't jump ahead and add the whiskey too soon. Make sure you add it right at the end, otherwise, you're going to cook off some of that flavor!
  • Find the middle ground on the temperature. You have to find the balance between having the ganache too cool or too warm. Too cool, it won't be fluid enough to work with. Too warm, and it'll melt through your piping bag and just plain cause a mess! Wait to pipe it in until it's cool enough not to give you trouble when you're placing it in a piping bag. 
  • Cutting the cores: I like to use a cupcake corer (aff link) to remove the center of the cupcake, but you can also just use a small paring knife to carve it out. Save the cores and make some cake pops with them later! Or just eat them… 'cause that's what I actually do.

Tips for the Whiskey Frosting

  • Light and fluffy is key. Make sure you whip the butter until it's light and fluffy – it's key to getting the texture we want.
  • Add the powdered sugar slowly, a little bit at a time. If you try to add it all at once, you're going to end up with a big mess and you'll have a sugar explosion all over your kitchen and make it appear as though a blizzard blasted through your window. 
  • Alternating adding powdered sugar and whiskey helps keep the mixture moist enough to work with until you have all ingredients combined.
  • You can add a teaspoon of pure vanilla extract if you want it to be less whiskey-y, but isn't that whiskey flavor why we're making it? Maybe just add 1/4 teaspoon for a little balance.
  • Garnish away! I love adding little gummy cola candies on top because it's the perfect garnish. You could also add candied lime slices, crumbles of some of your cupcake cores, or nothing at all! Let the frosting stand alone in all its glory.

Storage

Because there are dairy products in the ganache and frosting, they can't be stored at room temperature.

Store the finished cupcakes in an airtight container in the fridge for up to 5 days. Let them sit on the counter to come to room temperature before serving.

Chocolate whiskey cupcakes scattered around a light colored surface

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The Best Jack and Coke Cupcakes

4.74 from 23 votes
These chocolate whiskey cupcakes are rich chocolate Coca-Cola cupcakes filled with a chocolate Jack Daniel's whiskey ganache and topped with a creamy whiskey frosting. This boozy cupcake recipe is sure to be a hit at any party and is a fun way to add a little bit of adult flair to your typical tray of cupcakes.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 20 to 24 cupcakes

Ingredients
 

Chocolate Cola Cupcakes

Chocolate Whiskey Ganache

Whiskey Buttercream Frosting

Instructions

Chocolate Cola Cupcakes

  • Preheat oven to 350°F, and line 24 cupcake cups with aluminum liners (or use silicone cupcake holders). Set aside.
  • In a medium saucepan, combine Coke and butter and bring to a simmer over medium heat. Add cocoa powder, sugar, brown sugar and whisk until sugars are dissolved and mixture is smooth. Set aside to cool for 15 minutes or so.
    1 1/2 cups (354 g) Coca-Cola
    1/2 cup (113 ½ g) unsalted butter
    1 cup (86 g) unsweetened cocoa powder
    1 cup (200 g) granulated sugar
    1/2 cup (110 g) dark brown sugar
  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
    2 cups (250 g) all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon (½ teaspoon) salt
  • In a separate large bowl, lightly beat eggs. Add the cooled cocoa mixture from the saucepan and stir to combine. Add the flour mixture and stir until just combined.
    2 large (2) eggs
  • Pour batter into cupcake liners, filling them 3/4 of the way (a large cookie scoop (aff link) works great for this).
    Bake for 15-20 minutes, until a toothpick stuck in the center comes out clean. Transfer cupcakes to wire rack to cool completely.

Chocolate Whiskey Ganache

  • Place the chocolate chips in a small heatproof bowl.
    1/2 cup (90 g) semisweet or dark chocolate chips
  • In a small saucepan, heat the cream until it's simmering, and then pour it over the chocolate in the heatproof bowl. Let it sit for one minute and then stir until smooth.
    1/3 cup (79 ⅓ g) heavy cream
  • Add the butter and whiskey and stir until combined. Let the ganache cool enough that it won't give you trouble when you place it in a piping bag.
    1 tablespoon unsalted butter
    1 teaspoon Jack Daniels whiskey
  • Cut the centers out of the cooled cupcakes – I used a small paring knife, but you could also use an apple corer or a cupcake plunger (if you're fancy schmancy and have one).
  • Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. If you're like me and don't have a real piping bag, just put it in a plastic freezer bag and cut off a small corner.

Whiskey Buttercream Frosting

  • Using an electric hand mixer, beat the butter in a large bowl for a couple minutes until it is light and fluffy.
    6 tablespoons unsalted butter
  • Slowly add the powdered sugar, a few tablespoons at a time.
    3 cups (360 g) confectioners’ sugar (powdered sugar)
  • Once you've used about half your powdered sugar, add in a bit of whiskey and then mix again. This will thin it out a bit, allowing you to continue mixing in the remaining sugar. Continue to add a bit of whiskey and mix until you've used all the sugar.
    3 tablespoons Jack Daniels whiskey
  • You can also add a teaspoon of vanilla extract if you want it to be less whiskey-y.
    1 teaspoon pure vanilla extract
  • Pipe the frosting onto the cupcakes however you'd like. Top them with the little gummy cola bottles or candy lime slices – or both!
    24 gummy cola bottles or 24 lime fruit slices

Video

Notes

  • Not a fan of whiskey? Swap it out for your favorite rum!
  • I recommend using aluminum liners or silicon cupcake holders. Paper liners coated with nonstick spray will still work, but aluminum liners are very easy to peel away from the cupcake.
  • You have to use regular Coca-Cola. You cannot use any of the reduced or sugar-free versions – it won't work for the purpose of this recipe as you need the sugar in the original. 
  • When you're making the ganache, don't jump ahead and add the whiskey too soon. Make sure you add it right at the end, otherwise, you're going to cook off some of that flavor!
  • I like to use a cupcake corer (aff link) to remove the center of the cupcake, but you can also just use a small paring knife to carve it out. Save the cores and make some cake pops with them later!

Nutrition Facts

Serving: 1cupcake | Calories: 318kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 135mg | Potassium: 128mg | Fiber: 2g | Sugar: 36g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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Recipe Rating




81 Comments

  1. 4 stars
    I thought the cake was extremely chocolatey and a bit dense and dry by itself, but when the ganache is in there and the icing is on top it’s just right with moistness and sweetness. The cake itself was not real sweet which was good bc the ganache and icing are sweet. I did run short on ganache however, I would have made double of that.

    1. Sorry to hear you ran short on the ganache, but everything you said is true. I used to make the cupcake itself more moist, but then it was a bit of a mess after you incorporated the ganache because it got too heavy.

  2. 5 stars
    Lovely and so pretty cupcake – will pin for later try
    I visited you PIE CRUST PEACH COBBLER – WEEKEND POTLUCK #581
    If not already part of SSPS, and are interested, find my entries: Mixed Fruit Galette Recipe, and then navigate toward the bottom of my page for the Senior Salon Pit Stop linkup, we hope to meet you there virtually.

    1. So glad to hear that! Can I ask why you felt it was a 4/5 star recipe and not 5 stars? I’m always looking to improve recipes so they’re consistently worthy of 5 stars!

  3. 5 stars
    I’m making these now and the cake part is delicious! I’m tempted to make a butterscotch Gamache but husband vetoed since they are for his friends party tomorrow. Anyone try butterscotch yet?

  4. Can you please clarify the amount of heavy cream? It says this currently: ⅓ cup heavy cream. I’m not sure if that means a cup or 1/3 of a cup. Thank you

    1. Thanks for catching that (looks like there’s a conflict with a plugin I’m using causing that error, just turned it off!). It’s 1/3 cup heavy cream :)

    1. Tightly covered in the fridge for a couple days is okay. If you do refrigerate them, make sure you let them come to room temperature before serving. They don’t last too long in storage because the cupcakes will dry out, and the ganache will leech into the cupcake itself and give it a less than pleasant texture over time :)

  5. Can you make the cupcakes and freeze them? Then after they’ve thawed, make the ganache and frosting?

    1. In theory, yes. I’m honestly not sure how well they will hold up as I haven’t done it myself personally, but generally speaking if you let them cool completely and store in an airtight container it should work!

  6. chilly Water By Davidoff For Men, I think this is perfect for me. Obviously here I got some awesome counsel that I needed. Thank you fittingly much for sharing this amazing article.

  7. I want to make this recipe without the chocolate and make the flavor of the cupcakes whiskey and coke. Could you tell me how I could alter this to obtain that?

    1. I’m sorry, I’m not sure how you could do that since the base of this recipe is a chocolate cupcake. But if you experiment and find a way, please do let me know!

    2. @Leslie Kiszka, There is no reason you cant use a vanilla cake and replace the water with coke. Make the ganache as usual or even use white chocolate chips instead. Make vanilla frosting and add the jack instead of milk. It will use less though since there is no cocoa powder. You can do a jack reduction to give it more kick.

  8. hi! I was wondering where you are – I’m in the UK and my cooker doesn’t go up to 350 degrees, trying to work out how to adjust but I thought if it wasn’t like our cooker’s it would be 350F? I thought it was just degrees and F for cooking everywhere. mine is also fan assisted if that makes any difference :/?

    1. I’m in the US, but I’m sorry, I don’t really understand your question. The temperature is listed as 350 degrees F, so I’m not sure what the conversion would be for you on your own oven. However, I believe that translates to 176 degrees C, if that helps at all.

  9. I’m happy to be your photographer anytime. :-) Have you tried this with Captain Morgans spiced rum?

  10. Hm… you probably could, but I don’t know how the texture (or color, for that matter) might turn out. Even if the texture and flavor is good, they might look sort of muddy :)

  11. Is is possible that i could use a white cake mix being that the person doesn’t like the chocolate

  12. Has anyone used the Wilton Shot Tops Flavor Infusers to give this a stronger Jack Daniels taste? I’m making Rumchata Cupcakes and want to make these too for Friendsgiving tomorrow and was wondering how this addition might affect this recipe. Thanks!

  13. Your frosting recipe calls for 3/4 stick of butter, which is about 1/3 cup – is that correct? With 3 cups of icing sugar? Made the cupcakes last night, they look & smell awesome!

  14. Leslie i’m going to make this tomorrow ,is it necessary to put them in foil liners, your photo actually has and people liners, please answer ASAP ,thank you cupcakes look amazing can’t wait to taste them

  15. Sorry I was dissapointed by this recipe. The cake rose to a beautiful dome and looked nice but it tasted bland and not moist. The ganache was very good. The frosting was too sweet and gritty. I whipped in a bit of heavy cream thinking it would lighten it up but it turned a bit runny and still tasted gritty.

    1. I’m so sorry to hear that! I’m not sure what may have affected your results, but it could always be your elevation, the temperature of your ingredients, how long/what speed the frosting was mixed, etc. I wish I could provide more insight into what may have happened, and hate that you didn’t have a great experience with this recipe since it’s always such a hit for me and so many others.

    2. 2 stars
      If you add liquid to the buttercream too fast it can cause it to become grainy, butter does not like liquid so put in a teaspoon at a time.

  16. I followed the recipe exact also and only got 18 and did not have enough frosting or filling someone needs to readjust things was not happy because was making for a party

  17. Hello! I just made these cupcakes (actually they are in the oven right now.) the recipe says it makes 24.. I only got 18…. And I didn’t even fill the up 3/4… I was lucky to fill they half way. The batter was super thick and hard to divide evenly… Any idea? I followed the recipe exactly and am an avid (sled taught) cup cake baker. ????

  18. I made these last night and I’m not sure what went wrong. The flavor is awesome but my cupcakes turned out chewy, dense and kinda dry. Maybe over baked? I checked them at 15 mins and they were still liquid in the middle so I gave them five more. I’d like to try them again but not sure what to change.

  19. So I can make the cupcakes put those in the fridge and the ganache and frosting all before hand and just store all in the fridge and assemble the day of

    1. I think that would be fine! I would just hold off filling them with the ganache or frosting them until the day you’re ready to serve them (but go ahead and make them ahead of time, too) :)

  20. What’s the reason for the use of aluminum liners or silicone? Aluminum liners are not easily found where I live. I didn’t want to use silicon because I’m making them for my boyfriend’s birthday dinner and I wanted the liners to match the color scheme.

    1. I find that I have a harder time peeling off paper liners cleanly, but you could certainly use them and spray the insides with non-stick spray :)

  21. Making this recipe for my boyfriends birthday but wanted to make a layered cake or regular.sheet cake…. any idea if the recipe should be changed or the cook Time? Either for 2 round 8 or 9 inxh pan or a 13×9 in pan?

    1. I haven’t made this in cake form before, but I’d recommend doing a 9″ round 2 layer cake – I wouldn’t make any changes to the cake mix. You’ll probably need to increase the amount of ganache filling (depending on how much you want in there) and spread it in between the two cake layers. Not sure how well it would turn out or what the baking time would be, but if you do it please let me know how it turns out!

  22. I wanted to use this recipe to make a 3ft x 3ft grooms cake. Do you have the recipe or cooking times for larger batches and pans? This is my favorite chocolate cake recipe. The Jack is amazing and not overwhelming at all.

    1. I don’t, I’m sorry! But if you give it a shot and find out what works, come back and let me know!

      1. I’ve never tried to make them in mini form before since they wouldn’t be big enough for the ganache filling. But if you left that out, maybe reduce the baking time to 8 minutes and check on them and see if they’re done, and then frost!

  23. Do you think I could use Kraken instead of JD? Kraken and Coke is my bf’s favourite! I’m thinking of making him these for Valentine’s Day :)

  24. Hi There! I wanted to know if i could use a photo from this series for a piece I am doing for BridalGuide.com. Please get back to me ASAP. Thank you!

    1. You could increase the amount in the frosting and the ganache by a little bit – but if you add *too* much, it’ll get overwhelming. Good luck!

  25. I’m trying these for my boyfriends 29th bday which is Friday. But I work everyday I’m trying to get them done tomorrow since I have a day off. How should I go about making them so they’d be fresh for Friday evening? Or maybe just leave the actually cupcake making till Friday morning before work? Any suggestions? Thank you so much!

    1. Hm…I’d recommend waiting until Friday for the best results. You could also make the frosting, ganache and batter ahead of time and keep it in the fridge until you’re ready to bake, but I’m not sure what that might do to the effectiveness of the Coke and/or baking soda. Let me know how it works out for you!

  26. I am making these for my husbands 30th birthday. Is it possible to fill the cupcakes with the ganache and keep them in a Tupperware overnight and then frost them in the morning? What would you suggest?

    1. I’d recommend prepping the ganache and then filling them right before frosting – but I *have* filled them AND frosted them, and then covered them in the fridge for a couple days and they were still delicious :)

  27. So first off i would like to say Awesome recipe! Loved Making these. The recipe was easy to follow and a joy to make.
    i do have to say about half way through i realized i may still have a little ptsd from the smell of jack and it might of been to soon to make these. but they are headed to a party. I did soak the coke bottles in jack as well before topping my cupcakes. and added some sugar beads (to imitate bubbles from the coke) Thank you so much for this recipe. i will try and attach a photo

    https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11825611_1036374796382490_3724605957832801930_n.jpg?oh=b8884c6c13fdef5c7bbbe36dbb8151ae&oe=563C0A30

    1. Those are gorgeous! I’m sure your guests will absolutely love them :) Thank you for sharing!

    1. I can’t recommend allowing children to eat these due to the alcohol, however small the amount may be per serving. Maybe make a batch without the whiskey just for them!

    1. You’re absolutely right – thank you for pointing that out! I changed recipe plugins and didn’t notice the discrepancy. I just changed it :) Thank you again!

      1. I’m still confused, the recipe says I need 12 cola-bottle candies, so does this make 24 or 12? :O

      2. Thanks for the note – I’ve updated the recipe to reflect the change of 24 candies!

  28. I doubled this and my hubby and I each took a batch to work, everyone loved them. The cakes are so moist and soft, and the sugar really tones down the Jack Daniels, it is a great cupcake! Thank you!

      1. What changes would you suggest as far as using recipe to do a layered cake instead of cupcakes? I’m thinking of still layering ganache between but not sure about measurements for the cake itself?

      2. I’d recommend doing a 9″ round 2 layer cake – but I wouldn’t make any changes to the cake mix. You’ll probably need to increase the amount of ganache filling (depending on how much you want in there) and spread it in between the two cake layers. Not sure how well it would turn out, but if you do it please let me know how it turns out!