Happy Thursday, everyone! I’m really excited to finally be posting this recipe for Milk and Honey™ Chocolate Cupcakes. It’s one I actually make a while back in collaboration with Lauren and the Foreign and Milk and Honey™. Lauren (my sister) and her friend, Julia (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. We used it to make some delicious whipped cream and frosting to compliment the rich, chocolate cupcakes.
In these 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.
Related to Milk and Honey™ Chocolate Cupcakes
- Chai Tea Latte Cake
- Chocolate Cappuccino Cake
- Coffee Infused Cake with Mocha Frosting
- Oatmeal Chocolate Chip Cake
- Christmas Tree Cake
Milk and Honey™ Chocolate Cupcakes
- ¼ cup unsweetened cocoa powder
- 1 cup Purity coffee (brewed and hot)
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp vinegar
- 1 tsp pure vanilla extract
- ⅓ cup butter (melted)
- 8 oz heavy cream
- ¼ cup Milk and Honey ™ cream liqueur
- ¼ cup powdered sugar
- ¾ tsp pure vanilla extract
- 8 oz salted butter (softened)
- 690 g powdered sugar
- 2 Tbsp unsweetened cocoa powder
- 1 ½ Tbsp Milk and Honey ™ cream liqueur
- 1 Tbsp half and half
- 1 tsp pure vanilla extract
- 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 with chilled beaters, 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.
- In the bowl of a stand mixer fitted with the whisk attachment, add the butter and beat on medium speed.
- Turn the mixer off and add the powdered sugar, cocoa powder, half and half, Milk and Honey™, and vanilla.
- Turn the mixer to low speed and to start mixing the frosting. Gradually increase the speed and periodically stop to scrape down the sides of the bowl.
- Whip the frosting until it is light and fluffy. Adjust the amount of cocoa to achieve 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!