Mali's Sparkling Courvoisier Berry Coctail & Courvoisier Choclate Congnac Cupcakes
1/2 part Courvoisier® VSOP Cognac Champagne 3 oz Cranberry Juice INSTRUCTIONS Add cognac and cranberry juice in a Champaign glass. Top off with champagne.
Mali's Chocolate Courvoisier Cognac Cupcakes Ingredients: For the Cupcakes: 1/2 C + 1 tsp unsweetened Cocoa Powder 1/2 C boiling water 1/4 C Sour Cream 1 tsp Vanilla Extract 3/4 tsp Cognac (I use Courvoisier V.S.O.P 1/2 C + 2 T all-purpose flour 1/4 tsp + 1/8 tsp baking soda 1/4 tsp kosher salt 8 T (1 stick) unsalted butter, at room temperature 3/4 C + 2 T sugar 1 Large egg
For the cognac simple syrup: 1/2 C water 1/2 C sugar 3 T Courvoisier cognac
Directions: To make the cupcakes, preheat the oven to 350° F. Line a cupcake pan with paper liners (recipe makes about 12 cupcakes). Combine the cocoa powder with boiling water in a small bowl and whisk until the mixture is smooth. Set aside and let cool to room temperature. Once cool, whisk in the yogurt, vanilla extract & Courvoisier cognac. Combine flour, baking soda and salt in a small bowl. Stir together with a fork to combine; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium-high speed until light and fluffy, 3-5 minutes. Beat in the egg, until well incorporated, scraping down the bowl if needed. With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-yogurt mixture, beginning and ending with the dry ingredients. Beat each addition until just incorporated. Divide batter evenly between the prepared cupcake liners,. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan 5-10 minutes, then transfer to a wire rack to cool completely. To make the simple syrup, combine the water and sugar in a small saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Remove from the heat and stir in the cognac. Set aside and let cool until ready to use. Once the cupcakes have cooled, brush about a 3rd of the simple syrup over the cupcakes with a pastry brush and set aside. For the frosting I get already made chocolate frosting add 3 tablespoons of heavy whipping cream and 2 table spoons of Courvoisier congac. & then use a plastic ziplock bag and cut a tiny whole to pipe.
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