Chocolate Booze Infused Cupcakes Save The Day
Yesterday was an emotionally charged day for me thanks to, among other things, church politics. So what better way to cure that? With Chocolate Booze Infused Cupcakes. I figure it was only appropriate.
Perfect timing that my influencer relationship with Taylor Agency & Diageo Brands allowed me to receive a bottle of Bailey’s Chocolate Cherry Liquer.
I’m honestly not much of a cherry person, and the last time I bought cherries was when they were $8+ per pound and my son REALLY REALLY wanted some and then he realized the all natural ones weren’t the manufactored RED he’s used to and then he refused to eat them SOOOOOO cherries haven’t been in my house in a while. But, this challenge called for using this in baking so I thought I’d give it a shot. Hahaha a shot- I didn’t mean to do that but it works. Haha. Ok. Carrying on….
This is where I should tell y’all that I’m not a baker. Like, at all. But hey, I’ve got a new house so I figured let’s get adventurous in my new kitchen! Sure!
And then life set in. And as much as I love reading people’s Pinterest adventures about how they used all organic everything, which I really do appreciate, it’s just not real life for me. Real life for me is I bought cupcake mix at the grocery store and went for it like that.
The trick was then how to amend the very simple recipe on the back of the box which calls for 3/4 cup water, 1/3 cup vegetable oil, 2 eggs and the powder. Not complicated. But I wasn’t sure how much water or oil to take out without ending with with either a soupy mess or dried out cupcakes. My dilemma was solved for me when I realized- I don’t have any vegetable oil! Brilliant. That’s the thing about moving, so many things that you just have stocked you don’t have stocked anymore.
Screw it, I’ll just sub the liquer for the veggie oil. Can’t hurt to try, right?
So I mixed it all up, and then filled about 1/3’rd of each cupcake lining with the batter. This cupcake mix came with a chocolate filling- which I also added some more of the Bailey’s to it. About a tablespoon worth in a small mixing bowl. Then I added the filling to each cupcake. And topped off with the batter.
The original recepie calls for heating these at 350 degree for nearly 30 minutes, but since I know alcohol has a higher burning point- or whatever it’s called- I thought I should keep an eye on things. 15 minutes in I checked on them, still looked fine so I cooked them for another 10 minutes before pulling them out.
And guess what? They didn’t suck! In fact, they were pretty damn good. And even better the next day.
So if you want to make some cupcakes with alcohol and are short on time or out of vegetable oil, try this method. I was happy to see how well they turned out!
Love to all y’all,
Molly
Oh- and sorry about no final photos, you’ll have to trust me on how they came out. I forgot to take photos. But there’s a few left and I’ll try to add them later this evening.
