(makes about 20 cupcakes)
3/4 cup of unsweetened cocoa powder
1 1/2 cups of all purpose flour
1 1/2 cups of sugar
1 1/2 tsp of baking soda
3/4 tsp of baking powder
3/4 tsp of salt
3/4 cups of hot water
3/4 cups of heavy cream
3 tbsp of canola oil
2 tsp of vanilla extract
Preheat oven to 350 degrees F. Line tin with cupcake papers and set aside.
Sift together cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, water, heavy cream, oil, and vanilla. Mix with a hand held mixer until smooth.
Divide batter among muffin cups, filling each half full. Bake for 20 minutes. Let cool before frosting.
2 sticks of softened butter
4 cups of confectioners' sugar
4 tbsp of unsweetened cocoa powder, sifted
In the bowl of a stand mixer fitted with a whisk attachment, cream together sugar, cocoa, and butter; beginning on low speed then increase to high. Beat until fluffy and lightened in color. Transfer mixture to a piping bag fitted with a decorative tip. Frost cupcakes.
18-24 strawberries- you'll need as many as you have cupcakes
Vodka, rum or your choice of liquor 80 proof or higher.
Hollow the strawberries carefully. If you pierce the side of the strawberry accidentally, start with a new one. Since you'll be setting the liquor aflame, it is important that the strawberry is leak-proof.
Set one strawberry atop each cupcake. Fill strawberries with liquor just before lighting. If you need to light them all at once, (for a party) use a turkey baster to quickly fill all the strawberries and a grill lighter in lieu of matches.
Tips for flaming strawberries:
- Any alcohol below 80 proof will not ignite. Bacardi 151 is a recommended fail-safe.
- You can add a little sugar to the inside of the strawberry to sweeten it up, however, the flame lasts longer without the additional sugar.
- The flaming strawberry will have a burn time of about 30 seconds to 1 minute. Do not attempt to eat a flaming strawberry.