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Black Russian cupcakes recipe

Black Russian cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Chocolate cupcakes

If you're a fan of the drink, then these are the cupcakes for you. Why not have a cupcake cocktail evening with the girls? :-)

4 people made this

IngredientsMakes: 12

  • 85g self-raising flour
  • 4 tablespoons cocoa powder
  • 110g caster sugar
  • 1 teaspoon baking powder
  • 110g soft margarine
  • 2 tablespoons coffee granules, dissolved in 2 teaspoons boiling water
  • 2 large eggs
  • 1 teaspoon vodka
  • 1 teaspoon coffee liqueur
  • 110g unsalted butter, softened
  • 225g icing sugar
  • 1 1/2 teaspoons vodka
  • 1 1/2 teaspoons coffee liqueur

MethodPrep:10min ›Cook:20min ›Extra time:20min › Ready in:50min

  1. Preheat oven to 170 C / Gas 3 and line a muffin tin with 12 cupcake cases.
  2. Sift flour, cocoa, caster sugar and baking powder into a bowl. Add margarine, dissolved coffee and eggs and beat well until light and fluffy. Spoon into cases and bake for around 20 minutes.
  3. Remove from oven and allow to cool for a few minutes in the tin before transferring to a wire cooling rack.
  4. Mix 1 teaspoon vodka and 1 teaspoon coffee liqueur and, using a pastry brush, brush over the cupcakes so that it soaks in. The amount should just be enough to give each cake 2 'doses'.
  5. To make the buttercream, add the softened butter and a table spoon of the icing sugar in a bowl and beat. Gradually add all the icing sugar. Add 1 1/2 teaspoons of each vodka and coffee liqueur and continue to beat until fully incorporated. Pipe onto cakes, as required.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Taste good but a little dry. Going to try more alcohol!-21 May 2014

Tasted lovely. Could not get the icing quite right but overall easy to make-09 Feb 2014

50+ Cupcake Recipes

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.


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Place a rack in the center of the oven and preheat the oven to 350 degrees F.

Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, oil, water, sugar, eggs, Kahlua, and vodka in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.

Stop the machine and scrape down the sides of the bowl with a rubber spatula.

Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 60-65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

For the glaze, place the confectioners' sugar in a small bowl and stir in the Kahlua. Spoon this over the cooled cake so that it drips down the sides and is absorbed into the cake. Let the cake rest for 10 minutes. Slide the cake onto a serving platter. Slice and serve.

(Store, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.)

Variation: White Russian Cake. Heat 2 tablespoons Kahlua and 2 tablespoons heavy cream until warm. Stir in 1/2 cup confectioners' sugar and spoon this glaze over the cooled cake.

Recipe Source: "The Chocolate Cake Mix Doctor" by Ann Byrn. All of the cakes I've tried from her books have been really delicious.

Black Russian Cake

This is my go-to recipe for almost any event! It is a speed-scratch recipe you start with a box mix, but end up with an amazing homemade cake! By the way, my husband says that if you bake this, you will be bombarded by marriage proposals.


  • 1 box Yellow Cake Mix (18 Ounce Box)
  • 1 box Chocolate Instant Pudding Mix, 3 Ounce Box
  • ½ cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • ¼ cups Vodka
  • ¼ cups Coffee Liqueur, Such As Kahlua
  • _____
  • ½ sticks Butter, Melted
  • ¼ cups Coffee Liqueur, Such As Kahlua
  • ½ cups Powdered Sugar, Sifted


Combine the first seven ingredients in a large mixing bowl. Beat at low speed with an electric mixer for 1 minute increase speed to medium, and beat 4 more minutes. Pour batter into a greased and floured bundt pan.

Bake at 350 degrees for 50-60 minutes until a tester comes out clean. Cool in pan on a wire rack for 10 minutes.

Meanwhile, combine remaining liqueur, powdered sugar and melted butter, stirring until smooth. Prick warm cake at 1-inch intervals with a long skewer. Remove cake from pan and brush a third of the liqueur mixture over the bottom of the cake. Wait 10 minutes, and invert the cake onto a serving platter. Prick the top of the cake with a skewer, and brush the rest of the liqueur mixture over the top and sides of the cake. Cool completely. Sift additional powdered sugar over the cake before serving.

Black Russian cupcakes recipe - Recipes

This delicious traditional recipe gets even better when deepened with strong black coffee instead of water.

1 box yellow cake mix
1 3.9-ounce box instant chocolate pudding
1 cup vegetable oil
4 large eggs, room temperature
1/4 cup Kahlúa
1/4 cup vodka
1/2 cup strong, cold black coffee
1 cup sifted powdered sugar
1/2 cup Kahlúa

Grease and flour a Bundt pan.

Pre-heat oven to 350-degrees

  1. Combine the cake and pudding mixes, oil, eggs, coffee, Kahlúa and vodka in bowl of electric mixer.
  2. Set speed to low until just mixed then increase speed to medium and beat for 2 minutes.
  3. Pour the batter into the Bundt pan and place on the center oven rack.
  4. Bake 50–60 minutes until a tester comes clean when inserted in the cake.
  5. Cool cake in pan on a metal rack for 10 minutes
  6. Gently run a knife around the cake and invert onto a serving dish.
  1. Whisk the powdered sugar and Kahlúa together until smooth.
  2. Using a skewer, toothpick or fork, poke holes over the top and sides of the cake.
  3. Drizzle the glaze onto the cake and let absorb.
  4. Cool before serving.

A Barbara Adams Beyond Wonderful recipe.

Boozy, buzzy and a luscious after-dinner pick-me-up.

This traditional country dessert goes by Texas Sheet Cake—even Church Ladies Cake. Whatever you call it, it’s a perfect (and perfectly scrumptious) addition to your next barbecue or picnic.

If you’ve got a child with a birthday or a grownup friend with a wonderfully wacky streak, this is the ultimate party cake! Constructing this monster takes some time and planning, but the results are spectacular. Don’t get too hung up on perfection–lumps and crumbles just make the volcano that much more lifelike.

This dramatic black buttercream stars as crusted lava in the Amazing Erupting Volcano Cake. It also works wonderfully for Halloween cupcakes, or anywhere else you need a black frosting.

Kahula is a coffee flavored liquor, flavored with coffee beans, vanilla beans and sugar, all with a rum base. o make your own coffee syrup, use fresh coffee. The stronger the taste of the coffee, the better it is. If you do not have strong-tasting coffee, reduce your coffee by boiling it until you have half the volume. If you like, season your coffee with a fresh vanilla bean or add in one or two drops of vanilla extract. Sweeten the coffee to taste, using roughly a 3 to 1 ratio of coffee to sugar.

You can also make your nonalcholic White Russian with fresh coffee. Use roughly 1 cup of chilled espresso per serving of White Russian. You can add vanilla extract to taste, and use a sweetener that can easily dissolve in liquids, such as agave syrup. You can also use maple syrup as your sweetener, in which case the vanilla extract may not be needed.

How to Make Russian Tea Cakes

It doesn’t get much easier than these Russian Tea Cakes. To start, you’ll combine the butter and powdered sugar, then add the vanilla extract.

From there, you’ll add the flour and salt and mix just until the dough comes together. Finally, you’ll stir in your nuts. I used chopped, toasted pecans but other nuts like walnuts or macadamia nuts would work as well.

Create tablespoons sized balls and refrigerate them for an hour. You don’t have to refrigerate them, but I think the cookies are even better if you don’t skip that step.

Bake them just until the bottoms are turning slightly brown. The time will vary based on your oven, but 7-8 minutes was just right for me.

When you take them out of the oven, let them cool just long enough so that you can handle them, then roll them in the additional powdered sugar. The sugar will melt a little from the heat, so after they cool, roll them in the powdered sugar one more time.

  • 125g/4½oz butter, softened
  • 175g/6oz caster sugar
  • 2 free-range eggs
  • 200g/7oz self-raising flour
  • 2 tbsp cocoa powder
  • 125ml/4fl oz milk
  • 100g/3½oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve
  • 1 x 360g/12½oz jar black cherries in kirsch
  • ½ tsp arrowroot or cornflour mixed with a little water to make a smooth paste
  • 300ml/10fl oz double cream, lightly whipped

Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.

Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate.

Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch.

Remove the cakes from the tin and set aside to cool on a cooling rack.

Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake.

Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened.

Using a small knife make a well in the top of each cake by removing a disk of cake

Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate.

  1. Preheat oven to 350°F. Spray a bundt pan with cooking spray. Set aside.
  2. Combine cake mix, sugar, and pudding mix in a bowl.
  3. In a separate bowl mix oil, eggs, vodka, 1/4 cup of Kahlua, and water until combined. Add dry ingredients and beat gently for 4 minutes.
  4. Pour mixture into prepared pan and bake for 45-50 minutes.
  5. Cool in pan for 10 minutes. Then, invert cake onto a serving plate.
  6. For glaze, combine powdered sugar and 1/4 cup of Kahlua until smooth. Pour glaze evenly over top of cake and serve.

The description sounds delicious, but the recipe is incomplete.

Step 3: "Mix and combine in a separate bowl the oil, eggs, vodka, 1/4 cup of Kahlua and water."
Step 6: "For glaze, combine powdered sugar and 1/4 cup of Kahlua."

Two things wrong with the above. First the ingredients list shows only 1/4 cup Kahlua total, not 1/2 cup. Second, the ingredients list doesn't mention powdered sugar at all.

I had to go to another website to find that it should be about 1 cup powdered sugar for 1/4 cup Kahlua

Expert Tips and FAQs

The easiest way to get ground anise is to make it yourself. Buy anise &ndash not star anise &ndash and use a spice grinder or mortar and pestle to grind it into a powder.

Blackstrap molasses has a complex, rich, dark flavor. It&rsquos more bitter than other types of molasses, too, and works well when combined with sweetened condensed milk.

I recommend you switch out the cupcake and frosting entirely and stick with the spider decorations. Try my pumpkin cupcakes frosted with cinnamon cream cheese frosting.

Watch the video: Cupcakes με βουτυρόκρεμα. Ώρα Για Φαγητό με την Αργυρώ. 09022021