January 15, 2025
The internet doesn't show real life, and baking often doesn't go your way when you're emotional. Jack's birthday this week came a couple days after I received some heartbreaking news about someone I care for. I love birthdays, so I set out to make Jack's 28th a special one despite my heavy heart. My first attempt at his favorite cupcakes completely flopped. And I cried. Probably more that I should. But it really wasn't about the cupcakes, was it? It usually never is. It's funny how cooking fails usually happen when you're already on the verge of tears. But the tears turned into laughter because they were just THAT bad. It's my 5th year baking them, and somehow the cupcakes were so messed up I couldn't even pinpoint what went wrong after I pried them from the pan.
I picked myself up, tried again, and actually had fun the second go around. I knew they were well worth a second attempt. This recipe is for the whiskey lovers and is worth the extra effort. I've adjusted the original recipe a bit after several years of baking them. If you don't like whiskey, cut the whiskey amount in the icing and ganache in half. If you do love whiskey, you're in for the best cupcake of your life!
(See video on instagram) @c.b.w.design
Cupcakes:
1c flour
1c sugar
6T Ghirardelli dutch process cocoa powder
1tsp baking soda
1/2tsp baking powder
1/2tsp sea salt
1 egg
1/4c Jack Daniels
1/2c buttermilk
1/4c avocado oil
Ganache:
6oz Ghirardelli dark chocolate chips
3/4c organic heavy cream
3T Jack Daniels
Icing:
1c unsalted butter room temp
1/2c ganache
1/4c Ghirardelli dutch process cocoa powder
1T organic heavy cream
2T Jack Daniels
1/2tsp bourbon vanilla extract
2c powdered sugar
Preheat oven to 350 degrees.
Cupcakes: Combine dry ingredients. Beat wet ingredients until smooth. Add in dry ingredients in two stages until combined. Bake in muffin tin for 20min (depends on your oven)
Ganache: Bring cream to simmer. Pour over chocolate chips in a heat safe glass bowl. Cover and let stand for 2 min. Add the whiskey and stir until smooth. Refrigerate for at least 30 min.
Frosting: Beat all ingredients except powdered sugar. Add in sugar slowly and beat until desired consistency.
Assembly: Using a paring knife, cut out a small portion of the cupcake center. Fill with ganache. Top with frosting. Optional: shave a dark chocolate Ghirardelli square on top or add gold sprinkles.
Comentarios