Prohibition Bakery Reveals Its Secret Boozy-Cupcake Recipes

The Prohibition Era was full of genius, discreet ways of transporting and imbibing alcohol: Any complicated, but beautiful entrance into a New York speakeasy will tell you that. But when we discovered Prohibition Bakery on Clinton Street, we realized that the greatest beer barons of all time missed the most obvious and delicious way of sneaking booze — by infusing them inside a cupcake.
The brainchild of chef and wd~50-alum Brooke Siem and long-time bartender Leslie Feinberg, Prohibition Bakery blends spirits and sweets in their delicious creations. Menu items include the Pimm's Cup, Birthday Cake, Pretzels & Beer, and the Margarita. Of course, all the Prohibition Bakery recipes are strictly confidential — until now. Siem and Feinberg have leaked five exclusive recipes directly to R29. Click through for the how-to behind our new favorite concoctions.
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Brooke Siem and Leslie Feinberg, the duo responsible for our booze-infused cupcake obsession.

Photo: Courtesy of Prohibition Bakery
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Mexican Hot Chocolate: Yields 48 mini cupcakes

Ingredients:
Cake:
½ cup of stout
½ cup of butter
1/3 cup of cocoa powder (we like Divine cocoa)
1 egg
1/3 cup of sour cream
1 cup of flour
1 cup of granulated sugar
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp vanilla

Filling:
1/3 cup heavy cream
4 oz Divine milk chocolate
1tbsp unsalted butter
½ cup of Scotch (not smokey or peaty, we like Macallan 12)

Frosting:
8 oz arbol-infused heavy cream (see recipe)
8 oz Divine bittersweet chocolate

Arbol-infused cream:
3 dried arbol chile
10 oz heavy cream

Directions:
For cake:
1. Preheat oven to 325 degrees
2. Heat stout and butter in a saucepan until butter is melted, taking care not to boil contents. Once melted, whisk in cocoa powder.
3. In a mixing bowl, beat sour cream and egg until combined.
4. In another bowl, combine flour, sugar, baking soda, and salt.
5. Add stout, butter, cocoa powder mixture to mixing bowl gradually.
6. Add dry goods to wet mixture and beat until smooth.
7. In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a rack.

For scotch-ganache filling:
1. Bring cream to simmer over medium heat until just bubbling.
2. Take care not to boil over.
3. Meanwhile, chop the milk chocolate into chunks and put in a heat proof bowl. When cream is heated, strain and pour over room temperature chocolate.
4. Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter.
5. Stream in Scotch while whisking continuously. Mixture will be thin.
6. Transfer to squeeze bottle and place in the refrigerator to chill.

For Arbol Chile cream (can be done the day before):
1. In a saucepan, crush dried Arbol chiles and combine with cream.
2. Place saucepan over medium low heat and simmer cream, taking care not to scald.
3. Reduce to 8 oz and let cool completely.
4. Strain.

For ganache frosting:
1. Bring the cooled, strained, arbol-infused cream back simmer over medium heat until just bubbling.
2. Take care not to boil over.
3. Meanwhile, chop the bittersweet chocolate into chunks and put in a heat-proof bowl. When cream starts to bubble, pour over room-temperature chocolate.
4. Let sit for a few minutes and whisk until mixture is smooth and glossy.
5. Place ganache in a refrigerator until hard, about two hours.
6. When you are ready to frost the cupcakes, beat cold ganache on high speed with a paddle until fluffy and soft. Transfer to a piping bag or set aside.

Assembly: 1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the Scotch ganache, using a squeeze bottle.
3. Frost the cupcakes to your liking, either with a piping bag or by hand. Dust with cinnamon.

Photo: Courtesy of Prohibition Bakery
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L'Italiano (virgin): Yields 34 mini cupcakes

Ingredients:
Cake:
½ cup sour cream
2 ½ tbsp olive oil
2 tbsp lemon juice
7 tbsp sugar
1 egg
½ cup flour
¾ tsp baking powder
¼ tsp baking soda
1/8 tsp salt
1 tbsp chopped rosemary
¼ cup chopped dried cranberries

Frosting: ½ cup butter
2 cups confectioners sugar
¼ cup roasted, finely chopped almonds
2 to 3 tbsp water

Directions:
For cake: 1. Preheat oven to 325F degrees. 

2. Combine yogurt, olive oil, juice, and sugar into a mixing bowl and beat until incorporated.
3. Add the egg and beat until combined.
4. In a separate bowl, combine flour, baking soda, baking powder, and salt.
5. While mixer is running, slowly incorporate dry goods into wet. Mix until just combined and few lumps remain. Do not over beat.
6. Stir in rosemary and chopped cranberries.
7. Fill lined mini cupcake tins 2/3 of the way full.
8. Bake for 10 minutes and cool, on a cooling rack.

For frosting:
1. With paddle attachment, whip together confectioners sugar and butter until crumbly.
2. Add 2tbsp water and beat until smooth and fluffy. If frosting is too stiff, add more water slowly until it reaches the correct consistency.
3. Add finely chopped almonds and beat until combined.

Assembly: When cupcakes are cool, frost the cupcakes to your liking. Garnish with almonds.

Photo: Courtesy of Prohibition Bakery
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A Port in the Storm: Yield 48 mini cupcakes

Ingredients:
Cake:
½ cup coffee stout
½ cup butter, unsalted
3 tbsp dark cocoa powder
1 egg
1/3 cup sour cream or full fat plain yogurt
½ cup flour
4/5 cup sugar
¾ tsp baking soda
½ tsp salt

Filling:
4 oz Divine milk chocolate
1/3 cup heavy cream
½ cup tawny port
1 tbsp unsalted butter

Frosting: 1 cup butter at room temperature
2 cups powdered sugar
¼ brewed espresso
½ tsp espresso powder

Directions:
For cake:
1. Preheat oven to 325F degrees
2. In an electric mixer, beat eggs and sour cream
3. In another bowl, combine flour, sugar, baking soda, and salt.
4. Combine beer and butter in a small saucepan and heat until butter melts. Remove from heat and whisk in cocoa powder.
5. While mixer is running, slowly pour in hot cocoa/butter mixture. Mix until fluffy and incorporated.
6. Slowly add dry goods to wet and beat until incorporated.
7. Fill lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a rack.

For filling:
1.Simmer cream over medium heat until just bubbling. Take care not to boil over.
2. Meanwhile, chop the milk chocolate into chunks and transfer into a bowl.
3. When cream is heated pour over room temperature chocolate.
4. Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter. Ganache should be glossy.
5. While whisking, stream in port until incorporated. Transfer to a squeeze bottle.

For frosting:
1. In an electric mixer, beat butter with paddle until fluffy.
2. On low speed, add the powdered sugar.
3. Slowly stream in espresso and beat until smooth.
4. Stir in espresso powder and transfer to a piping bag.

Assembly:
1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the port ganache, using a squeeze bottle.
3. Frost the cupcakes to your liking.

Photo: Courtesy of Prohibition Bakery
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Saucy Pumpkin: Yields 30 mini cupcakes

Ingredients:
Cake:
½ cup roasted pumpkin puree
1 egg
¼ cup canola oil
¼ cup pumpkin ale or Octoberfest
½ cup white sugar
½ tsp vanilla
½ cup all-purpose flour
½ tsp baking soda
½ tsp salt
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp freshly ground nutmeg

Filling:
1 cup heavy cream
2 oz Divine bittersweet chocolate
2 oz Divine milk chocolate
1 tbsp unsalted butter
6 medium sage leaves

Frosting:
½ cup ground pumpkin seeds, hulled and toasted
½ cup butter
2 to 3 tbsp Octoberfest reduction
2 cups confectioners sugar

Garnish (optional):
Fried sage

Directions:
For cake:
1. Preheat oven to 325F degrees
2. In a mixing bowl, beat pumpkin puree, egg, canola oil, beer, vanilla, and sugar until incorporated.
3. In another bowl, combine flour, baking soda, salt and spices.
4. Slowly add dry goods to wet and beat until smooth.
5. In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a cooling rack.

For filling:
1. Add sage leaves to the cream and simmer over medium heat until reduced by half. Take care not to boil over.
2. Meanwhile, chop the milk and bittersweet chocolate into chunks. When cream is heated, strain and pour over room temperature chocolate.
3. Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter.
4. Transfer to squeeze bottle and set aside.

For Octoberfest reduction:

1.Place one bottle of your favorite fall beer in a saucepan, and boil until reduced to ¼ cup. Liquid will be bitter and slightly syrupy. Take care not to let the beer boil over.
2. Transfer to a metal container and let cool in the fridge. Do not use until cool.

For frosting:
1. With paddle attachment, whip together confectioners sugar and butter until crumbly.
2. Add beer, 2tbsp reduction, and beat until smooth and fluffy. If frosting is too stiff, add more reduction slowly until it reaches the correct consistency. 3. Add ground pumpkin seed and beat until incorporated.

For garnish (optional):
1. In a saucepan, heat 1qt of canola or peanut oil to 325 degrees.
2. While oil is heating, finely chop sage leaves into thin strips, about 1/4” wide.
3. When oil has reached temperature (use an instant read thermometer to ensure proper temperature), carefully fry sage ribbons until bubbling nearly subsides, about 15 seconds.
4. Remove with a slotted spoon or strainer and let cool on a paper towel lined try. Sprinkle with salt immediately after frying.

Assembly:
1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the sage ganache, using a squeeze bottle.
3. Frost the cupcakes to your liking. Garnish with fried sage.

Photo: Courtesy of Prohibition Bakery
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Dark & Stormy: Yield 48 mini cupcakes

Ingredients:
Cake:
½ c ginger beer
½ c butter, unsalted
1 egg
1/3 cup sour cream or full fat plain yogurt
¾ cup flour
4/5 cup sugar
7 tpsp minced ginger
¾ tsp baking soda
½ tsp salt

Frosting:
½ cup butter
2 cups confectioners sugar
¼ cup Gosling's dark rum

Garnish:
Llime zest

Directions:

For cake:
1. Preheat oven to 325F degrees
2. In an electric mixer, beat eggs and sour cream
3. In another bowl, combine flour, sugar, baking soda, and salt.
4. Combine ginger beer and butter in a small saucepan and heat until butter melts.
5. While mixer is running, slowly pour in ginger beer/butter mixture.
6. Slowly add dry goods to wet and beat until incorporated.
7. Add minced ginger
8. Fill lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a cooling rack

For frosting:
1. In an electric mixer, beat butter with paddle until fluffy.
2. On low speed, add the powdered sugar.
3. Slowly stream in Gosling's Dark Rum and beat until smooth.

Assembly:
1. When cupcakes are cool, frost to your liking. Garnish with lime zest.

Photo: Courtesy of Prohibition Bakery
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