Chocolate Martini Cupcakes

Everybody told me that doing an MBA would be intense, but I had literally zero clue of how demanding it actually is. In a rare moment free of income statements, stock valuations, and marketing principles, I found the time to throw together these cupcakes for a dear friend’s bachelorette party. She’s a fan of chocolate (who isn’t?!) and vodka, so I knew chocolate martini was the perfect flavor. These cupcakes are also perfect (and by that, I mean that I may or may not have eaten five yesterday). Enjoy! ❤


The Cupcakes:
Chocolate vodka cake
Vodka whipped cream filling
Godiva chocolate liqueur buttercream
White chocolate hearts

The recipe:

Chocolate vodka cake (yields about 20 cupcakes):
2 1/4 C cake flour (or 2 C all purpose flour, if you don’t have cake flour)
1/3 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1/3 C unsalted butter (room temperature)
1 2/3 C sugar
1 tsp vanilla extract
3 eggs (room temperature)
2/3 C cocoa powder
1/3 C vodka
1 C cold water

(If you’re in Colorado or any other area above sea level, don’t forget to adjust for high altitude! Just send me a message and I can convert the recipe for you:) )

Vodka whipped cream filling:
1 C heavy cream
4 tbsp sugar
2-3 tbsp vodka

Godiva chocolate liqueur buttercream:
1 1/2 C sugar
1/3 C water
150 g egg whites (if you’re using eggs, use the whites from 4 eggs)
1 tsp vanilla
1 lb unsalted butter (room temperature)
1 C dark chocolate chips
4 tbsp Godiva chocolate liqueur

For the cake:
1. Preheat oven to 350ºF.
2. Combine flour, baking powder, baking soda, and salt. Whisk and sift thoroughly into another bowl. Set aside.
3. Cream sugar, butter, and vanilla in stand mixer or with hand mixer until light and fluffy.
4. Add 3 eggs to creamed butter mixture. Beat thoroughly.
5. In another bowl, combine cocoa powder, vodka, and water. Whisk until well-mixed.
6. Alternatively add flour mixture and cocoa mixture to creamed butter mixture. Mix well between each addition. Start and end with flour mixture.
7. Line a cupcake or muffin tin with paper cupcake liners.
8. Fill cupcake tins with batter (about 2/3 of the way full).
9. Bake for 20-25 minutes, or until middle of cupcake is firm to touch.

For the whipped cream filling:
1. Whip heavy whipping cream with mixer until it resembles whipped cream.
2. Add sugar and vodka and mix thoroughly.
3. You’re now ready to fill!

For the chocolate buttercream:
1. Combine sugar and water in saucepan, heat on low until boiling.
2. While sugar mixture is heating, whip egg whites, vanilla, and Godiva chocolate liqueur with mixer until frothy.
3. Pour boiling sugar mixture into egg whites and vanilla while mixing.
4. Beat on high speed till cool and stiff. This is going to take several minutes.
5. Once the bowl feels cool, switch the mixer to low speed and add in butter in small chunks.
6. Beat for another few minutes on low until buttercream comes together. It will look like cottage cheese for awhile…this is completely normal and happens just before the buttercream pulls together so don’t panic.
7. Melt dark chocolate chocolate chips slowly in a double-boiler or in the microwave, removing the chocolate from the heat immediately after it has melted.
8. Add melted chocolate to buttercream and fold in with a spatula until just incorporated.
9. You’re all ready to frost! Top cupcakes with sprinkles.

Peace, love, and chocolate martinis 😉