Ingredients for the Coca-cola Chocolate Cupcakes
• 2/3 cup of sour cream (should be at room temperature)
• 3/4 teaspoon of salt
• 2 cups of sugar
• 2 cups of all purpose flour
• 2 large eggsat (should be at room temperature)
• 1 cup of cola
• 3/4 cup of unsweetened cocoa powder (Dutch-process is preferable )
• 2 sticks of unsalted butter
• 1 1/2 teaspoons of baking suda
Ingredients for Ganache Filling
• 6 tablespoons of Jack Daniels or any other whisky
• 6 cups of confection sugar
• 1 1/2 sticks of unsalted butter (should be at room temperature)
Method 1: the cupcake method
~ First: you should preheat your oven to 175c. Next step is for you to line 24 cupcake cups with lines. Then, boil 2 sticks of butter and 1 cup of cola in a heavy big saucepan. This should be done over a medium heat. You should then add whisk and cocoa powder. Ensure that the mixture is smooth enough. Leave it to cool for about 15 minutes.
Chocolate, Butter, Cola
First step: place baking soda, whisk flour and salt in a big bowl and mix. Place sour cream and whisk eggs in another big bowl to mix well using an electronic mixer. Now, go ahead and add the sugar and whisk so that the two can combine well.
Next step: ensure that the mixer is still turned on, now, add the cola-chocolate mixture, and then beat to ensure they combine well. You should add flour mixture and beat shortly in a slow speed. Make sure you use rubber spatula, and fold batter until completely combined.
Next: you have to equally divide the batter among cupcake liners and then fill them 2/3 to ¾ of the way. Ensure you don’t overfill them because the cakes can rise and spill over. You have to bake the cake until the tester placed in the center comes out neat. For instance, if your oven bakes unevenly, try rotating them front to back. This should last for about 17 minutes. You have to cool the cupcakes by completely placing on a rack.
Method 2: the Ganache method
First: the chocolate should be chopped and moved to a heatproof bowl. Now, pour the cream over the chocolate after heating the cream. You should heat the cream until boiling point. Leave it to rest for about a minute before stirring until it becomes smooth.
Next step is to mix the butter and the whisky and shake until combined well.
Allow the ganache to be cool until it turns thick enough but still soft enough to be piped.
Next step is to cut the centers out of the cooled cupcakes by using a 1-inch round cookie cutter, a paring knife or an apple corer.
Next step is to put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. That is it; chocolate, chocolate, chocolate!!!
Note: preparing the ganache a day ahead of time will surely minimize waiting time, but ensure you allow it to be at room temperature before storing in the fridge. Also leave it to be at room temperature before piping it into the cupcakes.
Method 3: the frosting method
Start by whisking the butter in the bowl of an electric mixer. If a hand mixer is available, it can also be used if you choose to. This should be done for several minutes because it should be light and fluffy. Gradually add few tablespoons of powdered sugar. While adding, make use of your intuition and stop when you believe it is thick enough.
The next step is for you to ice and decorate the cupcakes. No matter when you choose to bake, just ensure you bring the baked cupcakes to room temperature before serving.