It’s no secret that chocolate is one of my addictions.  Something about it warms my soul, especially on a chilly winter night.  I’ll always try any new recipe that includes chocolate, including cocktails.  So, in honor of Valentine’s Day, here are a few recipes for the kid and grown-up in you.  Enjoy!

Frosted Chocolate-Buttermilk Cupcakes (from Martha Stewart) – Makes 12

3/4 cup all-purpose flour

3/4 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

6 Tbsp. unsweetened cocoa powder, preferably Dutch-process

3 Tbsp. unsalted butter, melted

6 Tbsp. buttermilk

1 large egg

1 large egg white

3 oz. reduced-fat cream cheese

1 cup confectioners’ sugar

Preheat oven to 350 degrees. Line standard 12-cup muffin tin with paper liners.  In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt; set aside.  With an electric mixer, combine cocoa and 3 Tbsp. hot water until a thick paste forms.  Add butter, buttermilk, egg and egg white; beat until combined.  Whisk in flour mixture until smooth.  Scoop batter into prepared tins.  Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.  Transfer cupcakes to a wire rack to cool completely.  With an electric mixer, beat cream cheese and confectioners’ sugar until light and fluffy.  Spread icing over tops of cupcakes; decorate as desired.

Raspberry Chocolate Kiss Cocktail (from Martha Stewart)  - serves 1

1/4 cup mint-infused syrup, plus more for rim (In small saucepan, combine 1 cup sugar, 1 cup water, and stems from 1 bunch of fresh mint.  Place over medium heat and cook, stirring occasionally, until sugar is dissolved.  Remove from heat; let cool.  Strain through a sieve.  Syrup can be stored in an airtight container in the refrigerator for about 2 weeks.)

3 chocolate cookies, finely crushed (or dark chocolate shavings, which I prefer)

10 raspberries

1/4 cup vodka

2 Tbsp. cranberry juice

Ice cubes

Fill a shallow dish with enough simple syrup to just cover the bottom.  Place crushed cookies (or chocolate shavings) into another shallow dish.  Invert a martini glass into simple syrup and then into crushed cookies to coat the rim of the glass.  Place raspberries in a cocktail shaker; crush with a muddler.  Add simple syrup and muddle again.  Add vodka and cranberry juice; fill shaker with ice.  Shake until well chilled.  Strain into prepared martini glass.  Serve immediately.

Bailey’s Chocolatini

2 oz. Bailey’s

.25 oz. vodka

.25 oz. chocolate liqueur

Place ingredients in cocktail shaker, hake with ice and strain into martini glass.  Garnish with chocolate shavings.

Enjoy!  Cheers to a Happy Chocolate-filled Valentine’s Day!

Eat well.  Travel often.  Live your passion.

One response to "Cupcakes & Cocktails"

• Guinness and Chocolate | Teri K. Miller Photography says:

  on 15 Mar 2012 at 9:49 pm

  
  

  [...] Here’s a recipe for a Bailey’s Chocolatini. [...]

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I am a freelance Food and Travel photographer, based in the foothills outside of Denver, Colorado. This blog is a way to share my passion for anything related to food, travel, and creativity. I hope you enjoy the images and musings, and feel free to comment and subscribe with the links below. Thanks for visiting!