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.
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.
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 :)
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?
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!
Do you think these would taste okay with a candied bacon
EVERYTHING tastes okay with candied bacon ;)
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.
I don’t, I’m sorry! But if you give it a shot and find out what works, come back and let me know!
Look delicious !!! have you tried them with rum instead of jack daniels ????
I have not, but I think it would be delicious as well!
I made mini cupcakes and they came out wonderful!!! Thanks for the recipe!
I’m so glad that you liked them!
Hi! You think Black Label will work instead of JD?
I don’t see why not!
How would you adjust the recipe for mini cupcakes?
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!
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 :)
You definitely could! Let me know how he likes them :)
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!
How could I make the jack Daniels stronger? Any suggestions
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!
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!
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!
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?
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 :)
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
Those are gorgeous! I’m sure your guests will absolutely love them :) Thank you for sharing!
I AM MAKING THESE FOR MY BROTHERS WEDDING! Are they safe for kids??
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!
Hi,
The top of the recipe mentions it yields 24 but the recipe itself says 12?
Thank you
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!
No problem :)
I’m still confused, the recipe says I need 12 cola-bottle candies, so does this make 24 or 12? :O
Thanks for the note – I’ve updated the recipe to reflect the change of 24 candies!
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!
I’m so glad you liked it!
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?
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!