I found this recipe for flaming cupcakes and thought it would be perfect to try on Valentine’s Day! I, of course, did things a little differently. She made the cupcakes from scratch, but I used my favorite boxed mix – Pillsbury. I also added semi-sweet chocolate chips to the batter before I scooped it into the cupcake tin. I also didn’t use her frosting recipe, which I should have. Hers is a buttermilk frosting, thick and creamy to hold up the strawberry. I made the same whipped-cream frosting I am well-known for and added a bit of DiSaronno Amaretto (my Valentine’s Day present, woohoo!) and melted chocolate chips to it. It wasn’t quite strong enough to really hold its shape, and therefore hold up the strawberry for a long period of time so I’d recommend going with her recipe, or a cream cheese frosting, which, if you’re like me, would be a better option because it is less sweet.
We also failed at getting the strawberries to light on fire. We tried the amaretto, bourbon, and vodka but it would never light up. But the strawberry made an excellent shot glass for the amaretto so no harm, no foul!
Valentine’s Day Cupcakes
- 1 box Pillsbury Devil’s Food or Dark Chocolate cake mix, and all the ingredients you need to make that (eggs and oil)
- Heavy whipping cream
- Powdered sugar
- DiSaronno Amaretto
- 1 bag of chocolate chips. I like Nestle – or whatever is on sale
- Liquor that is 80 proof or more (vodka, bourbon, etc)
- Prepare and bake the cake mix according to package directions (for cupcakes), adding half the bag of chocolate chips to the batter just before you scoop it into the cupcake tin.
- Every time I make this frosting it is a little different because I never measure anything. All of these ingredients are to taste. Melt about 1/4 – 1/2 Cup chocolate chips with 2 Tbsp heavy cream in the microwave. Meanwhile, combine about 1/2 C heavy whipping cream and 2-3 Tablespoons of powdered sugar. Whip until it starts to thicken. Add the melted chocolate and 1 shot of DiSaronno. Continue whipping until stiff peaks form (it may take a while. The liquor makes it a bit difficult so be sure to not add too much.)
- Wash the strawberries and select some medium-sized berries that will be small enough to not topple off the cupcake, but large enough to hold some liquor. Cut the tops off (the green leaves) and carefully scoop out the insides, being sure not to puncture the side. Pat down the inside with a paper towel to soak up some excess moisture (we didn’t do this as it was not included in the instructions, but mentioned in some of the comments, and it may be the reason for the liquor not lighting)
- When the cupcakes are cooled, add a generous amount of frosting to the tops and place a strawberry on top. Fill the berry with the liquor of your choice.
- Get a match or a grill lighter and (attempt to) light the liquor on fire! The original recipe says the flame will last about 30 seconds so you’ll need to move fast. 80 proof will produce a small blue flame and anything over 100 proof will produce a big yellow flame.
If you have some leftover whipped cream (and you made my chocolate amaretto version) it goes great with cookies-and-cream ice cream!