Adult Cupcakes

I love a holiday that celebrates cupcakes, don’t you?   What better way

to celebrate than an ADULT cupcake made with ADULT Chocolate

Milk!   We worked with Kimberly Hamelton at After Hours Cupcake

Bar & created a Chocolate Monkey Cupcake.  We’ve included

Kimberly’s recipe below for you try at home! Enjoy!

Chocolate Monkey Cupcakes Infused with Adult Chocolate Milk

AfterHoursCupcakeBar.com

Cupcake Ingredients:

1 1/4 cups + 2 ½ Tablespoons Cake Flour (may substitute all-purpose

flour -2 ½ Tablespoons)

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (European Style) butter

1 1/4 cups sugar

3 eggs

1 1/2 teaspoons (Madagascar Bourbon) Vanilla

6.5oz. Adult Chocolate Milk Liqueur ™

.5oz. Banana Liqueur

.5oz. Whipped Vodka

.5oz. Cream De Cocoa

½ cup (Gourmet European Dutch) Baking Cocoa

Icing Ingredients:

2 ½ oz.  Adult Chocolate Milk Liqueur ™

½ oz. Banana 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

Premium Baking Chocolate

Banana Chips

Premium Chocolate Syrup

Cupcake Directions:

1. Preheat oven to 350° (Conventional oven) Line muffin pan with

paper liners.

2. Sift together flour, baking soda and salt.

3. With hand or stand mixer; Cream on low speed, butter and sugar

till light and fluffy then add in eggs one at a time (beating in between)

until well incorporated. (See tip below)

4. In measuring cup, combine Adult Chocolate Milk Liqueur ™,

Banana Liqueur, Whipped Vodka, Cream De Cocoa buttermilk and

vanilla.

5. On low, gradually add the flour and liquid mixture to the butter

mixture, alternating with flour and liquid mixture and beat till

completely combined.

6. Add the cocoa powder, beat just until incorporated. DO NOT

OVERBEAT.

7. Using a standard-size ice cream scoop; fill each cupcake liner with

batter, about two-thirds full.

8. Bake for 18 to 20 minutes or until a toothpick inserted into the

center of a cupcake comes out clean.

9. Transfer the pan to a wire rack to cool completely.

               Tip: For a lighter/fluffier and always moist cupcake:

separate the eggs and put the yolks in like you normally

would. Gently fold in beaten egg whites (till stiff) at the end.

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

until 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 1½ dozen cupcakes)

(styling Susan Crabtree, photo by EOL Photography)