Recently, I was reading a book on the origins of different foods and the story of chocolate was probably one of the most fascinating. Chocolate originates back 4000 years ago, and comes from Cacao trees. Cacao was valued as currency by the Aztecs, and for centuries was only consumed by the incredibly wealthy. The incredible stories of the Aztecs, drinking the cacao’s unsweetened liquid, known as chocolatl, in gold goblets, and throwing away the goblets after one use. Now, thousands of years later, I can walk into my neighborhood store and buy a bar of chocolate for a couple of bucks. What an incredible world! I love how food has so many stories, and many stories still to be told.
Today, we post a chocolate vodka cupcake and a chocolate vodka cocktail. I’ll admit this chocolate vodka thing was new to me, if you remember from this post I am still a rookie to the chocolate thing. I knew that I did not want to run out and buy a chocolate flavored liqueur, as my palette is not a big fan of artificial flavors (only Sour Patch kids, but that’s another story), so I decided to create a homemade mixture. It was easy and yummy and best thing about it is I was able to pick out my favorite brand of chocolate bar. Happy Friday to you and cheers to creating your own food stories with your friends and family this weekend.
Chocolate Vodka Cupcakes
- 1 1/8 cups flour
- 1/4 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup light brown sugar
- 1/2 cup granulated white sugar
- 3/4 cup vodka (Have you tried Cupcake Vineyards Vodka?)
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 stick butter
- 1/4 cup vodka
- 4 oz cream cheese
Chocolate Vodka Liqueur
- 8 oz Vodka (Have you tried Cupcake Vineyards Vodka?)
- 1 Chocolate Bar (splurge on the GOOD chocolate)
Chop chocolate into small pieces. Create a double boiler situation. I used a medium sauce pan and a medium pot (having a handle comes in handy) Fill the sauce pan with water, surrounding pot. Bring to a low-medium heat, slowly melting the chocolate. When the chocolate is almost smooth, slowly add in the vodka. Do NOT bring to a boil. This will evaporate the alcohol. When you have a nice consistency (smooth) you are ready to strain your vodka into a bottle. I used a mason jar because that is the kinda of girl I am. The longer your distill the mixture in your fridge the better it will get.
3 Important tips
* Temper your vodka. If you keep your vodka in the freezer like me, let the desire amount of vodka sit out and get to room temp.
* Do not get water in your chocolate when melting. This will ruin the process.
* Be careful when pouring and stirring your vodka around the burner.