What's Baking: Birthday Cupcakes

Last Monday was D's birthday, and he requested cupcakes (well, a single-serving of cake, anyway) as a birthday treat. We discussed a few potential flavor combinations and came upon the idea of a doing a dark chocolate cupcake with a "Cow Pie" icing. Cow Pie - whuh?

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Yeah, not that kind of cow pie. Instead, the Cow Pie I'm referring to is a (relatively) locally-produced liqueur featuring chocolate, caramel, and vanilla flavors. I have to admit, picking up a bottle was a total impulse buy on a recent stroll through the grocery store liquor section. Of course, the name is what first grabbed me, but then I was further intrigued by the presence of the Missouri Tavern on the label, a place that D and his friends would stop in for a drink on occasion back when he lived in Madison. So clearly, I had to buy a bottle and give it a try.

Served over ice, it makes for quite a good after-dinner drink. (It's very Bailey's-esque.)  I'm sure it would work well mixed into a cocktail as well. (There are a few drink ideas on their website.) Or you know, do as I do and skip all the fancy drinks and just mix it into an icing served atop a dark chocolate cupcake.

Dark Chocolate Cupcakes (printer-friendly version)
makes 12 cupcakes

1 cup raw sugar
1/2 + 1/3 cups unbleached all-purpose flour
1/3 cup unsweetened natural cocoa powder (do not use Dutch-process cocoa)
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1/2 cup organic skim milk
1/4 cup walnut oil
1 teaspoon vanilla extract
1/2 cup boiling water

1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners. Set aside.
2. In the bowl of an electric mixer, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add in the egg, milk, oil, and vanilla extract. Mix on medium speed for two minutes.
4. Add in the boiling water and mix until incorporated.
5. Spoon the batter (it will be quite thin!) into the prepared cupcake tin. (Fill each cup about 3/4 full.)
6. Bake for 20-25 minutes, or until the cupcakes just spring back when touched and a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the tin from the oven and let the cupcakes cool in the tin for five minutes. Then remove the cupcakes from the tin and let cool completely on a wire rack before icing.

Cow Pie Buttercream Icing (printer-friendly version)
makes enough to ice 12 cupcakes (make a double batch if you like a lot of icing)

1/2 cup (1 stick) unsalted butter
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
seeds scraped from 1/2 vanilla bean
2 tablespoons Cow Pie liqueur (alternately, you could use Bailey's)

1. Use an electric mixer to whip the butter at high speed for about five minutes. Scrape down the sides as needed.
2. Gradually add in the powdered sugar at low speed, then add in the vanilla extract and vanilla beans and switch to high speed.
3. Add in the liqueur and continue mixing until incorporated and the icing is light and fluffy.
4. Use immediately. Any leftover icing can be stored in the refrigerator for up to one week. Re-whip before using.