Divine Whistle Pig Cupcakes

Prep Time

35 Minutes

Baking Time

10 Minutes

Yields

48 Mini Cupcakes

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.

Ingredients

Cake
  • 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
Filling
  • 4 ounces 70% Bittersweet baking bar
  • 1/3 cup heavy cream
  • 1/2 cup WhistlePig Rye Whiskey
  • 1 TBS unsalted butter
Frosting
  • 8 ounces butter at room temperature
  • 1 LB powdered sugar
  • 1/2 banana puree
  • 1 or 2 TBS WhistlePig Rye Whiskey

Method

1

Cake

Preheat oven to 325 degrees Fahrenheit.

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.

8

Filling

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

9

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

10

When cream is heated, pour over room temperature chocolate.

11

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

12

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

13

Frosting

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

14

On low speed, add the powdered sugar.

15

Add banana puree and beat until smooth.

16

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

17

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.