This cupcake recipe is for adults only. Dark chocolate, raspberries and flavored vodka. Perfect for Valentine’s Day or your next (adult only) gathering. I promise, they are as good as they sound.
I prefer to make mini cupcakes because you can get all the flavors in one bite, they are smaller (which I like) and well, they are just plain cute. This is my Babycakes maker. I can whip our 8 mini cupcakes about every 6 minutes. I put in red paper liners.
Next, I filled the liners 1/2 way full with my dark chocolate vodka cupcake batter (top secret recipe below).
Six minutes later, this delicious chocolaty creation emerged.
Then I whipped up my raspberry chocolate vodka flavored icing. Another top-secret recipe I’ll share with you below.
And then I created this work of art. A dark chocolate cupcake infused with chocolate vodka and iced with a raspberry chocolate vodka icing. Topped with a fresh raspberry.
Or fluffy pink heart shaped marshmallow. You pick.
Top Secret Cupcake recipe:
-Your favorite chocolate cake mix. Substitute part of the water for the chocolate vodka. I used a dark chocolate mix that called for 1 1/3 cup water — so I used 1 cup water and 1/3 cup chocolate vodka (I used Godiva).
Top Secret Icing Recipe:
-Your favorite jar of whipped icing. Add in a drop of red or pink food coloring and half a shot of raspberry chocolate vodka (I used Godiva). Whip it up.
What do you think, do you want one?
For more (alcohol-free) Valentine’s Day cupcake ideas, click here.
Want to know how to make chocolate covered strawberries even better? Try soaking them in chocolate vodka overnight before you dip them!
First, rinse your strawberries. Then place them in a jar. Pour in chocolate vodka until they are submerged. Seal and refrigerate for 24 hours. *Note – you really need to let them soak. I ate one after only 6 hours and your could note yet taste the vodka.
After 24 hours (or so), remove the strawberries from the jar of vodka and pat dry. Then dip into your favorite melted chocolate (I chose white chocolate).
Then arrange your vodka-soaked dipped berries onto a cute cake stand or platter. Your loved ones will be oh-so-thankful!
Chocolate Covered Strawberries Recipe
-Chocolate infused vodka (such as Godiva)
-Chocolate for melting
*Rinse berries and soak in a jar of vodka for at least 24 hours. Remove berries from jar and pat dry. Dip berries into melted chocolate and let dry on wax paper. Plate and serve!
Valentine’s Day is the perfect time of year to brush off your dusty apron and get baking some cupcakes for your sweets! It’s all about the love and thought behind your baked works of art, so why not try something new? Your loved ones will love you just as much if your culinary creations are photo worthy– and I’ll bet they will still taste amazing! Here are some of my favorite Valentine cupcake decorating ideas. Get inspired!
What a simple touch….tie a ribbon around the base of your cupcake for some festive flair! This cupcake has no icing, instead it is dusted with powdered sugar. This fabulous treat was (and the recipe) found on BHG.
This sweet cupcake design if simple enough for anyone, have your kiddos help you! Simple decorate your cupcakes with conversation hearts! For a yummy cupcake recipe visit Bakerella, she is the cupcake goddess behind this creation!
Again, a simple ribbon tied around the cupcake is such a simple touch. The roses on top of these cupcakes were made by rolling colored fondant. Check out Bakerella for the simple cupcake decorating steps and make them yourself!
I hope you feel inspired to whip up some sweets this valentines day! What do you plan on making for your loved ones?
Looking for something new to whip up this Halloween? While on the hunt for new pumpkin dessert ideas, I came across this recipe. I am going to try these Mini Pumpkin Whoopie Pies from Martha Stewart. What do you think? I am guessing that they are going to be our new favorite!
Makes about 20
FOR THE COOKIES
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
FOR THE FILLING
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.