Treat yourself to a special edition Divine WhistlePig cupcake created by Prohibition Bakery, NYC’s original alcoholic cupcake company. Made with cinnamon and filled with a Divine Chocolate and WhistlePig Straight Rye Whiskey ganache, this boozy cupcake is topped with a banana frosting and garnished with toasted walnuts.
Ingredients 
Cake
  • ½ c WhistlePig Rye Whiskey
  • ½ c butter, unsalted
  • 1 egg
  • 75g sour cream or full fat plain yogurt
  • 160g flour
  • 200g sugar
  • ¾ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
Filling
  • 4oz Divine Bittersweet Chocolate
  • 1/3 c heavy cream
  • ½ c WhistlePig Rye Whiskey
  • 1tbs unsalted butter
Frosting
  • 8 oz butter at room temperature
  • 1 lb powdered sugar
  • ½ c banana puree
  • 1-2TBS WhistlePig Rye Whiskey
Garnish
  • Toasted walnuts

Yield: 48 Mini Cupcakes. 

Directions

For cake:
1. Preheat oven to 325 degrees
2. In an electric mixer, beat eggs and sour cream
3. In another bowl, combine flour, sugar, baking soda, cinnamon, and salt.
4. Melt butter in a small saucepan.
5. While mixer is running, slowly pour in butter and then whiskey. Mix until incorporated.
6. Slowly add dry goods to wet and beat until incorporated.
7. Fill lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a cooling rack.
 
For filling:
1. Simmer cream over medium heat until just bubbling. Take care not to boil over.
2. Meanwhile, chop the chocolate into chunks and transfer into a bowl.
3. When cream is heated, pour over room temperature chocolate.
4. Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter. Ganache should be glossy.
5. While whisking, stream in whiskey until incorporated. Transfer to a squeeze bottle.
 
For frosting:
1. In an electric mixer, beat butter with paddle until fluffy.
2. On low speed, add the powdered sugar.
3. Add banana puree and beat until smooth.
4. Thin to desired consistency with whiskey, one tablespoon at a time.
 
Assembly:
1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the whiskey ganache, using a squeeze bottle.
3. Frost the cupcakes to your liking.
 

 

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