Preheat the oven to 180 degrees C/gas mark 4 and line a muffin tray with 12 cases.
Simmer butter and Coco-Cola over a medium heat.
Take off the heat and sift in the cocoa powder. Whisk until smooth.
Add the whiskey and whisk again.
Leave to cool whilst making the batter.
Beat the eggs and cream together.
Add the sugar and beat well.
Add the Coca-Cola mixture and stir until just combined.
Sift the flour and baking powder into the batter. Mix briefly and fold together.
Fill cake cases two-thirds to three-quarters full.
Bake for 20-25 minutes, or until risen and just firm to the touch.
Leave to cool completely.
Make the ganache whilst the cupcakes are cooling.
Heat the cream in a saucepan until nearly, but not actually boiling.
Take off the heat and add the chocolate pieces.
Leave to sit and melt for a few minutes. Stir until smooth.
Add the butter and whiskey and stir.
Leave to cool until thick, but still soft (can place in the fridge).
Cut the centres out of the cooled cakes with a sharp knife or apple corer (about 1 inch column).
Pipe the thickened ganache into the cake holes using a piping bag with a wide nozzle.
Leave to cool and the ganache to "set" (ideally overnight, so that the ganache and buttercream icing do not mix).
Beat or whisk the butter until very light and fluffy.
Slowly add the icing sugar, a few tbsps at a time, and beat well.
After adding about three-quarters of the icing sugar, drizzle in the whiskey and beat vigorously.
Add the rest of the icing sugar. If it is still too thin, add another couple of tbsps of icing sugar.
Spread or pipe the buttercream icing onto the cupcakes (a star nozzle works well) and place a cola bottle on the top to decorate.
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