Black Russian Cupcakes

December 15: National Cupcake Day

When our Ukrainian friend Olga W. got married in 2004, we gifted her groom with a cake. The flavor requested was a Black Russian chocolate cake because 1) they are chocoholics and 2) the flavor gives tribute to Olga’s culture.

The Black Russian cocktail is made with vodka and coffee liqueur (which gives the drink a dark color) and served over ice. The cake also contains both spirits for a doubly delightful dessert.

Instead of a groom’s cake, we made them into mini-sizes for our blog post for National Cupcake Day. Bake Black Russian cupcakes and enjoy! Na zdorovie!

Recipe

(Adapted from “Chocolate from the Cake Mix Doctor” by Anne Byrn)

For the cupcakes

• 1 package yellow cake mix (we recommend Duncan Hines brand)
• 1 package (5.9 ounces) chocolate instant pudding mix
• 1 cup vegetable oil
• ¾ cup water
• ½ cup sugar, granulated white
• 4 eggs
• ¼ cup coffee liqueur (Kahlúa)
• ¼ cup vodka

Directions

In a mixing bowl, combine the yellow cake mix and chocolate instant pudding mix. Stir in the oil and water.

Add the sugar, eggs, coffee liqueur and vodka.

Blend well. Scoop the batter into cupcake papers lining muffin tins. Bake in a preheated oven at 325 degrees F for 30-35 minutes, testing for doneness with a toothpick. Remove from the oven and transfer the cupcakes to wire racks to cool completely. Yield: Approximately 2 ½ dozen cupcakes.

For the glaze and topping

• ½ cup powdered sugar
• ¼ cup coffee liqueur (Kahlúa)
• white/vanilla frosting or whipped cream
• chocolate-covered coffee beans

Directions

In a small bowl, combine the powdered sugar with the coffee liqueur. Mix until smooth. Generously brush the tops of the cooled cupcakes with the glaze. Pipe white/vanilla frosting or whipped cream in the middle of the cupcakes. Top with a chocolate-covered coffee bean. Serve at room temperature.

Notes

• We used brown “tulip” cupcake papers for this blog recipe post. Check local craft stores and bakery supply shops for an assortment of choices of cupcake paper styles (regular, mini, jumbo, “tulip”, scalloped, ruffled, foil, colored, patterned, etc.).
• Search our blog post for more cupcake recipes.

Rainbow Cupcakes

December 15: National Cupcake Day

Somewhere over the rainbow—and maybe somewhere closer—rainbow cupcakes are making people smile! Who could resist the colorful confetti in the cake batter, the bright blue sky frosting, the fluffy marshmallow clouds and the sweet-sour strips of chewy candy? We made these rainbow cupcakes for a “Wizard of Oz” themed party and they surely made everyone smile! Some people did not even want to eat them because these Technicolor treats looked so cute. For National Cupcake Day, decorate something over the top and over the rainbow and make rainbow cupcakes!

Recipe

Ingredients

• Cupcakes (we used a confetti cake mix)
• Blue frosting (we tinted a tub of vanilla frosting with blue food coloring)
• White tube frosting
• Mini marshmallows
• Rainbow candy strips (we used Airheads Xtreme Rainbow Berry brand)

Directions

Bake cupcakes as directed on the box package. Cool completely. Frost the tops with blue frosting.

Cut the rainbow candy strips in half. Use the white tube frosting to pipe some clouds to secure the strip and marshmallows. Arch the rainbow candy strip into the white frosting. Complete the cupcakes by hiding the edges of the strip with mini marshmallows.

Notes

• February 25 is National Cupcake Day in Canada. It is celebrated as a fundraising event to benefit animal shelters and humane societies.
• Search our blog for other cupcake recipes and decorating ideas.