Happy Thursday, everyone! I’m really excited to finally be posting this cupcake recipe. It’s one I actually made a while back in collaboration with Lauren and the Foreign and Milk and Honey™. Lauren (my sister) and her friend Julia (aka the foreign) are lifestyle bloggers who create a bunch of fun cocktails. One of their favorite products is Milk and Honey™ which is a cream liqueur made of date honey.
In these chocolate cupcakes, I use the Milk and Honey™ kind of like you would use Irish cream. I added some to the whipped cream filling and in the rich chocolate frosting for a little extra spike. Of course, you can always omit the alcohol to make these kid-friendly or if you just want a milder flavor.
1/4 cup unsweetened cocoa powder
1 cup brewed Purity Coffee (must be hot)
1 1/2 cup all purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. vinegar
1 tsp. pure vanilla extract
1/3 cup melted butter
8 oz. heavy cream
1/4 cup Milk and Honey ™ cream liquer
1/4 cup powdered sugar
3/4 tsp. vanilla
Milk and Honey ™
Cream or half and half
Preheat the oven to 350°F and line a 12 count muffin tin with cupcake liners.
Bloom the cocoa powder by dissolving it in the hot coffee. Let stand for 2-3 minutes.
In a large bowl, mix the flour, sugar, and baking soda. Add the vinegar, vanilla, melted butter, and coffee/cocoa mixture. Stir until combined.
Fill the cupcake liners 2/3 full with batter and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
When the cupcakes are cool, use a cupcake corer (or a small spoon/knife) to remove the center of each cupcake. Set aside the cake that’s removed.
Using a hand or stand mixer, start by whipping the cream. As it starts to stiffen, add the powdered sugar and vanilla. Once they are mixed in, add the Milk and Honey ™ cream liqueur and continue to whip until stiff peaks form. Adjust the amount of liqueur per your preferences.
Scoop the whipped cream into a piping bag with a coupler attached. No tip is necessary. Pipe the whipped cream into the middle of the cupcakes and cover the top with the cake that was removed.
Start by adding about 4 cups of powdered sugar in a large mixing bowl or stand mixer and add a few tablespoons of Dutch cocoa powder about 1/3 cup of softened butter. For the liquid, you can use any combination of cream and Milk and Honey ™. (We opted for more liquer and less cream, but it all depends on how strong you like it!)
Whip the frosting until it is light and fluffy, scraping down the sides as needed. Adjust the amount of cocoa to get the desired degree of chocolate flavor. If it’s too thick, add more liquid and if it’s too soft add more sugar. Finally, scoop the frosting into a piping bag equipped with Wilton tip 1M and swirl the frosting over each cupcake. Enjoy!