The Best Jack and Coke Cupcakes (Chocolate Whiskey Cupcakes)
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.
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
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.
How to Make Chocolate Whiskey Cupcakes
First things first, you're going to need:
- 1 medium saucepan
- 2 mixing bowls (one large, one medium)
- Whisk
Step 1: In a medium saucepan, add Coke…
Step 2: … and butter and bring to a simmer over medium heat.
Step 3: Add cocoa powder, sugar, and brown sugar and whisk until the sugars are dissolved and the mixture is smooth.
Step 4: Set aside to cool for 15 minutes or so.
Step 5: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 6: In a separate large bowl, lightly beat eggs.
Step 7: Add the cooled cocoa mixture from the saucepan to the large bowl of beaten eggs and stir to combine.
Step 8: Add flour mixture from the medium bowl to the large bowl and stir until just combined.
Step 9: Pour batter into cupcake liners, filling them 3/4 of the way.
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
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.
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.
Step 3: Cut the centers out of the cooled cupcakes – I used a small paring knife, but you could also use a cupcake corer.
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
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.
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.
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.
Step 4: Pipe the frosting onto the cupcakes however you’d like!
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 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.
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The Best Jack and Coke Cupcakes
Equipment
Ingredients
Chocolate Cola Cupcakes
- 1 ½ cups Coca-Cola, don't use Diet or Coke Zero! You need the sugar that's in the original
- ½ cup unsalted butter
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
Chocolate Whiskey Ganache
- ½ cup semisweet or dark chocolate chips, or chopped chocolate
- ⅓ cup heavy cream
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon Jack Daniels whiskey
Whiskey Buttercream Frosting
- 6 tablespoons unsalted butter, room temperature
- 3 cups confectioners’ sugar (powdered sugar)
- 3 tablespoons Jack Daniels whiskey
- 1 teaspoon pure vanilla extract, optional
- 24 gummy cola bottles or 24 lime fruit slices, garnish, for adorableness
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-Cola1/2 cup (113 ½ g) unsalted butter1 cup (86 g) unsweetened cocoa powder1 cup (200 g) granulated sugar1/2 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 flour1 teaspoon baking soda1/2 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 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 butter1 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 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
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.
I made these for 50’s Sock Hop. I agree with the comments. The recipe only made 18 cupcakes and there was not enough ganache to fill them all. Most of the time, I have so much ganache left over but not this time. It would also be helpful if you would add that the chocolate mixture is not thick, if fact more liquidy. The video made it look more creamy which is misleading. Also, if you would add what piping tip you used, that would be helpful. Regardless, these cupcakes were moist and quite yummy.
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.
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.
Lovely and so pretty cupcake – will pin for later try
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These are so easy and fun to make
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!
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?
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
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 :)
Do these need to be refrigerated after making?
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 :)
Do you think its ok to use tenesse honey, will it throw of the flavor?
It will change the flavor a bit, but I think it will be delicious with the addition of that honey!
Can you make the cupcakes and freeze them? Then after they’ve thawed, make the ganache and frosting?
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!
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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?
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!
@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.
Made these twice now for friends’ parties and they’ve been a huge hit!
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 :/?
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.