Photo: Chocolate Vodka Raspberry Rock Star Cupcake Recipe
Ingredients
- 1 stick unsalted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon raspberry extract
- 1 1/2 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup warm water
- 1/8 cup vodka
Directions
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.
Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
Chocolate Frosting:
- 1 stick unsalted butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.
Raspberry filling:
- 1/4 cup raspberry preserves
- 1 1/2 teaspoons vodka
Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired)
To assemble:
Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.
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By Angel1985
London
on May 20, 2013
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These cakes are delicious, very rich, but they melt in your mouth. I have baked them for a charity bake sale, for a visit to my relatives and for a dinner party with the girls and they have consistently been a big hit. I hadn't baked for years and was very surprised how easy these cakes were to bake. They are amazing.
By mellyr22
on March 15, 2013
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We were on a budget so we didn't buy what we usually put "Cherry Noir" Grey Goose and I looked everywhere for Cherry extract to put in place of the Cherry Noir but couldn't find it. So we put little more than a tsp of Coconut extract and it smells like we put Coconut Ciroc in the cupcakes. They came out great!
Also I forgot to mention that we put 2 eggs instead of one so that the cupcakes wouldn't break so easily like they did the first time we followed the recipe word by word.
By LCassady
Orange County,Ca.
on June 23, 2012
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this cupcake was awesome. I made them for a bridal shower and what a hit they were.
Read all 12 reviews