Jack and Coke Cupcakes

Jack and Coke. I have to say that the title of that drink reminds me of my days at Clemson.  I don't remember who introduced me to Jack and Coke, but if I had to guess I would say it was Mike who also introduced me to the Tom Collins and Napoleon Dynamite, which could be it's own entire post.   I've been dying to make a Coca-Cola Cake for forever, because it's the southern thing to do (mini marshmallows are an ingredient!), but I wanted to give it a little bit of a twist: enter the Jack Daniels.

Coca-Cola Cake: 
2 cups all purpose flour
2 cups sugar
3 heaping tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cup miniature marshmallows
2 eggs beaten
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla extract

Double Chocolate Whiskey Buttercream:
2 sticks unsalted butter room temperature
1/3 cup cocoa
6 cups powdered sugar, sifted
1 tsp. vanilla extract
3 to 4 tbs. light cream
2 tablespoons Hershey's Dark Chocolate Syrup
2 tbs. Jack Daniels Tennessee Whiskey

What you do: 

For the Cake
Preheat oven to 350 degrees.
In a large bowl combine flour and sugar, set aside.
In medium saucepan combine cocoa, Coca-Cola, butter and marshmallow.  Over medium heat bring to a boil, stir occasionally to evenly melt the marshmallows.
Pour the chocolate mixture into the bowl with the flour and sugar and stir until incorporated.
In a separate bowl mix the eggs, milk, baking soda and vanilla to the large bowl.
Line cupcake tin with cupcake liners and fill each cupcake three quarters of the way full.
Bake for 18-22 minutes or until a toothpick comes out clean.

For the Frosting:
Cream the butter until it's light and fluffy, then incorporate 2 cups of powder sugar, light cream and cocoa powder.  Scrape the bowl down and then add another 2 cups of powdered sugar, vanilla extract and more light cream.  Scrape the bowl once more.  Add the final 2 cups of powdered sugar, the chocolate syrup and whisky.  Beat until smooth.

Notes:
1. This recipe is really intended to make a sheet cake, which has a different consistency than normal cupcakes.  If I made this again, I think that I would make it as a sheet cake because the cupcakes were a little on the sticky side and definitely needed more time to bake than they normally would.
2. I waited about 10 minutes after beating the eggs and buttermilk together before I poured the egg mixture into the large bowl with the chocolate marshmallow mixture, because I was afraid that the eggs would start cooking in the boiled mixture.  If you skip that step, let me know how it turns out.
3.  That frosting was so freaking good. I could have eaten it with a spoon and I am not a big frosting person.   I have no idea how much chocolate syrup I actually used, but it doesn't matter because more chocolate is always better, right?