Posted on Monday, 27th September 2010 by Grace Massa Langlois
Have you noticed a theme to my last couple of posts, Chocolate Stout Cake, Baileys® Pots de Crème, and now these amazing Caramilk® Cream-Vodka Cooler Cupcakes? They all have a special ingredient, no 2 special ingredients, alcohol and chocolate! I’ve gone from Chocolate Beer to creamy liqueur and now to one of the world’s most popular liquors, vodka (my favourite) combined with chocolate and caramel in this delicious cooler.
When I was out shopping for Stout Beer I noticed the Caramilk® Cream-Vodka Coolers and I knew they would be amazing in something, but what?
With my niece’s (Natalie) engagement party coming up I started thinking about all the events leading up to the wedding. Immediately my thoughts turned to the Stag and Doe. Boozy cupcakes would be the perfect treat!
I remembered an article I read a while back about the Magnolia Bakery. It’s located in New York City (definitely planning to stop in on my next visit!) and they are famous for their delicious cupcakes. The cupcakes are so popular that they limit the amount you can purchase at any one time to 12 and often times there is a huge line up to get into the bakery.
I was lucky enough to run across the Magnolia Bakery’s recipe for Chocolate Cupcakes online. Very happy I did because these cupcakes are super moist and rich in chocolate flavour.
I was ready to throw the Caramel Buttercream Icing out the window more than a few times. It was very soft (I think I will add a tablespoon of shortening next time to make it a little more stable.) and hard to work with (you can see from the photos that the icing is leaning over). I’m glad I persevered, in the end the taste was well worth it!
Vodka, creamy caramel and chocolate are an amazing combination, but, WOW, these are absolutely sinful and truly decadent!
Caramilk® Cream-Vodka Cupcakes with Caramel ButterCream Icing
(adapted from the Magnolia Bakery Cookbook Recipe for Chocolate Cupcakes)
Makes 24 standard size cupcakes
- 6 ounce unsweetened chocolate, melted
- 2 cups flour
- 1 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 3/4 cup Caramilk® Cream-Vodka Cooler
- Preheat oven to 350° F. Line standard muffin tins with paper liners.
- Place the chocolate in a large heatproof bowl. Set over a small saucepan of simmering water and using a spatula stir until chocolate has melted. Remove from heat; set aside.
- Using a fine-mesh sieve, sift the flour and baking soda into a medium-sized bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment on medium speed, mix together the butter, sugar and brown sugar until light and fluffy, about 4-5 minutes.
- Add the eggs one-at-a-time, beating well after each addition.
- Add the melted chocolate and mix until well incorporated. Using a large spatula, scrape sides and bottom of bowl.
- Add the vanilla and buttermilk, mix until just incorporated.
- Add the flour mixture in thirds alternating and finishing with the Caramilk® Cream-Vodka Cooler, mix just to combine (do not over-mix). Using a large spatula, scrape down sides and bottom of bowl often, making sure ingredients are well blended and the batter is smooth.
- Divide batter evenly among the lined cups, filling each three-quarters full.
- Bake, rotating tins halfway through, until a cake tester inserted in the centre comes out clean, about 20 minutes.
- Transfer tins to a wire rack to cool for 5 minutes. Remove from tins and return to wire rack to cool completely.
Caramel Buttercream Icing
(adapted from Southern Living)
- 2 cups confectioners’ sugar, sifted
- 1/2 cup butter, softened
- 1/3 cup caramel topping
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 to 3 tablespoons milk
- Using a fine-mesh sieve, sift the confectioners’ sugar into a small bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment on medium speed mix the butter until smooth.
- Add the caramel topping, vanilla and salt and mix until creamy.
- Reduce speed to low and gradually add the confectioners’ sugar alternating with 1 tablespoon milk, mix until blended and smooth after each addition. Mix in up to 2 tablespoons additional milk for desired consistency (frosting is very soft, take care when adding milk).
Tags: after school treat, afternoon tea, boozy cupcakes, cake, cakes, caramel icing, caramel recipes, chocolate, chocolate cake, chocolate cupcakes, chocolate dessert, chocolate desserts, chocolate frosting, chocolate recipes, cupcake decorating, cupcake toppings, cupcakes, dessert, dessert for entertaining, desserts, desserts for a crowd, entertaining, frosting, gourmet cupcakes, icing, individual desserts, mini cakes, party desserts, quick desserts, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Torte