BITES + BOOZE: Green Fairy Chocolate Absinthe Devil's Food Cupcake

Saturdays at Justin + 6 are Bites + Booze with our own answer to Paula Deen (minus the diabetes and obesity): our gorgeous gay southern belle, Jason Elliott. 

Want to share a recipe for him to feature? Feel free to tell him!
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Challenge accepted! A week or so ago, I was challenged by a faithful follower of “Bites and Booze” to use Absinthe in a recipe. Around the same time, someone else requested a chocolate cake. Even though we have made a lot with chocolate, this combo was just too good to pass up!

So this week, I’ve heard the cries of the people and my response? A sinfully delicious devil’s food cupcake with Absinthe-chocolate frosting.

I will be honest. I had never even heard of Absinthe outside of the movie “Moulin Rouge.” I guess because of the color I expected something minty…but I was totally wrong. If you don’t know, this is a licorice-flavored liquor. It isn’t very strong, but it is definitely not hard to miss. Yet, even if you don’t care for licorice, I think you will be pleasantly surprised by this delectable dessert that is as easy to make as it is tasty.


What you will need:

1 Devil’s Food cake mix

1/2 c unsalted butter

2/3 c Hershey’s Special Dark Cocoa

3 c powdered sugar

1/3 c milk

1/2 ounce Absinthe

Chocolate chips (optional)

Chocolate sprinkles (optional)


What you will do:

Bake cake according to directions on box. Before placing in the oven “pound the cake” as demonstrated in the video.

Melt butter in small saucepan. Combine cocoa powder, butter, milk, Absinthe, and half of the powdered sugar in a mixing bowl. While beating with an electric mixer, slowly add remaining powdered sugar. Add small amount additional milk (or absinthe, if you feel like it needs more), if needed.

Top with licorice candy or chocolate sprinkles.


Watch me do it:




I personally would have liked to add a little more Absinthe. The flavor wasn’t quite as strong as I would have preferred. However, it was just right for anyone who isn’t a huge fan of licorice and just wanted a subtle hint of the flavor.

Speaking of subtle, there’s nothing subtle about next week’s recipe! If you think I am cheesy now, just wait until then!

Much love and many dirty dishes,
Jason