Adult Chocolate Milk Cupcakes

Sometimes, when people think “out of the box” they end up hitting the jackpot!  This is exactly what happened when Kimberly, owner of After Hours Cupcake Bar here in AZ, decided to operate a bakery making cupcakes containing alcohol.  Yes, you heard that right–  ADULT CUPCAKES!  How can this be bad?  We are talking about two of my favorite things– booze and baked goods!  Don’t bother calling to order Elmo cupcakes for baby’s first birthday, because Kimberly is bakin’ for Mommy and Daddy!!!

I recently met Kimberly at a charity event for Quarters for a Cause here in the East Valley (AZ).  We immediately saw the synergy between Adult Beverage Company and her alcoholic cupcakes!  She immediately went to work perfecting some recipes for us.  She now features Adult Chocolate Milk in her Chocolate Monkey cupcake.  And, she was awesome enough to create and share an easy “make at home” version of her recipe.  We featured this cupcake today on Sonoran Living Live and will share this recipe here as well.  So here goes:

 Chocolate Monkey Cupcakes Infused with Adult Chocolate Milk

(Using Box Cake Short-Cut )     


Cupcake Ingredients:
1 Box Chocolate Cake Mix                                                                            
3 eggs
½ cup vegetable oil                                                                                       
7 oz.  Adult Chocolate Milk Liqueur ™
1 oz. Banana Liqueur                                                                                     
1 ½ oz. Whipped Vodka
½ oz. Cream De Cocoa
Icing Ingredients:
2 ½ oz.  Adult Chocolate Milk Liqueur ™                                                
½ oz. Whipped Vodka                                                                                  
½ oz. Cream De Cocoa
2 cups (European Style) butter                                                                 
6-7 cups confectioners’ sugar (To desired consistency)
Dash of salt
Garnish:  (Optional)
Premium Baking Chocolate          
Banana Chips
Premium Chocolate Syrup
Cupcake Directions:
1. Preheat oven to 350° (Conventional oven) Line muffin pan with paper liners.
2.  Separate eggs.  Beat whites until stiff.  Set aside.
3. Follow directions on box omit water, use egg yolks, and add the Adult Chocolate Milk Liqueur ™, Banana Liqueur, Whipped Vodka, and Cream De Cocoa buttermilk instead of water.
4.  Fold in egg whites until incorporated into batter.
5. Using a standard-size ice cream scoop; fill each cupcake liner with batter, about two-thirds full.
6. Bake as directed on box or until a toothpick inserted into the center of a cupcake comes out clean.
7. Transfer the pan to a wire rack to cool completely.
Tip: For a lighter/fluffier and always moist cupcake, separate the eggs as instructed.  This is especially important when using a box cake mix.
Icing Directions:
1. With hand or stand mixer; on Low Speed, mix together ½ the confectioners’ sugar, dash of salt, butter, Adult Chocolate Milk Liqueur ™, Banana Liqueur, Whipped Vodka, Cream De Cocoa
2. Continue to mix on low speed and slowly add the remaining sugar till desired consistency is reached.
3. Increase speed to high and beat for another 3 minutes.
4. Pip icing on cupcakes, drizzle chocolate syrup over icing, dip banana chips in melted chocolate (cool until hard) and place on top of frosted cupcakes.
(Makes about 2 dozen cupcakes)