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By Prohibition Bakery

Divine Whistle Pig Cupcakes

timerPrep Time: 35 Minutes

groupsServes: People

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 sure to impress.



1/2 cup WhistlePig Rye Whiskey
1/2 cup unsalted butter
1 egg
2 1/2 ounces sour cream or full fat plain yogurt
3/4 cup flour
Slightly less than 1 cup sugar
3/4 TSP baking soda
1/2 TSP salt
1/4 TSP cinnamon


4 ounces 70% Bittersweet baking bar
1/3 cup heavy cream
1/2 cup WhistlePig Rye Whiskey
1 TBS unsalted butter


8 ounces butter at room temperature
1 LB powdered sugar
1/2 banana puree
1 or 2 TBS WhistlePig Rye Whiskey


Step 1

CakePreheat oven to 325 degrees Fahrenheit.

Step 2

In an electric mixer, beat eggs and sour cream

Step 3

In another bowl, combine flour, sugar, baking soda, cinnamon, and salt.

Step 4

Melt butter in a small saucepan.

Step 5

While mixer is running, slowly pour in butter and then whiskey. Mix until incorporated.

Step 6

Slowly add dry goods to wet and beat until incorporated.

Step 7

Fill lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a cooling rack.

Step 8

Filling Simmer cream over medium heat until just bubbling. Take care not to boil over.

Step 9

Meanwhile, chop the chocolate into chunks and transfer into a bowl.

Step 10

When cream is heated, pour over room temperature chocolate.

Step 11

Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter. Ganache should be glossy.

Step 12

While whisking, stream in whiskey until incorporated. Transfer to a squeeze bottle.

Step 13

FrostingIn an electric mixer, beat butter with paddle until fluffy.

Step 14

On low speed, add the powdered sugar.

Step 15

Add banana puree and beat until smooth.

Step 16

Thin to desired consistency with whiskey, one tablespoon at a time.

Step 17

Assembly1) 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.

Made using Divine 70% Dark Baking Bar

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