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Tuesday, February 11, 2014

Choco-Cherry Moonshine Frosting Recipe

This past weekend my husband and I were browsing our local +Total Wine & More when we spied a jar of cherry-filled moonshine. Curious to see what it would taste like (we both love cherries) we picked up a jar up, and I've been experimenting with it in the kitchen ever since.

One of my favorite ways to include alcoholic beverages in recipes is to make dessert out of them. I think it offers a more grown-up aspect to some of our childhood favorites. This frosting is easy to make and delicious to eat. Careful around those cherries though - fruit absorbs alcohol and these ones pack a punch!

Choco-Cherry Moonshine Frosting

(Yields enough frosting for at least 24 cupcakes)

  • 6 ounces cream cheese, softened to room temperature
  • 2 ounces unsweetened baking chocolate, melted*
  • 16 ounces confectioner's sugar, sifted
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 3 tablespoons cherry moonshine and cherries from +Ole Smoky Tennessee Moonshine 


Beat cream cheese in a medium bowl until it is very soft.

Add the melted, unsweetened chocolate to the cream cheese and fold in gently. (*To melt chocolate, simply place in a microwave-safe dish and microwave 2-4 minutes on a medium power setting just until soft. Mix well to bring to the desired consistency. Do not overheat or chocolate will scorch.)

Add the confectioner's sugar gradually into the mix until it is thick and sticky. You do not need to add all 16 ounces if you reach your desired consistency sooner.

Pour the vanilla, milk, and moonshine into the frosting mix and stir thoroughly. If mixture is too creamy, add confectioner's sugar two tablespoons at a time until it is as thick as you want. If mixture is too thick, add a tablespoon of milk and stir well.

Frost your cupcakes, then add the cherries from the jar of moonshine as a garnish. Be sure to warn your guests that these are adult-only cupcakes, and enjoy!

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