I know that the pink in the image above looks like a silicone cupcake liner or maybe even a cupcake-shaped candle. It’s not!
All of the pink that you see is a champagne jello shot (made in a silicone cupcake liner)!! Crazy, right?
On top of the jello shot is a layer of chocolate – because we all know that chocolate goes with champagne. Then, I threw some buttercream on top – because, why the heck not?!
These pink champagne and chocolate cupcake jello shots are such a fun way to celebrate anything except a kid’s birthday!
When I told my dad that I was making cupcake-shaped jello shots, he warned, “You better make minis!” But, in truth, a champagne jello shot isn’t nearly as strong as a jello shot with hard liquor. You can have a whole cupcake (even several of them) without getting sloshed. So, I say, “Go big!”
I’d love to hear about any joyous occasion celebrated with my pink champagne and chocolate jello shots! Leave me a comment or tag me in a photo on Instagram.
The recipe below is adapted from a champagne jello shot recipe on She Knows.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Pink Champagne and Chocolate Cupcake Jello Shots
These pink champagne and chocolate cupcake jello shots are such a fun way to celebrate anything except a kid's birthday!
- 8 fluid ounces champagne
- 7 fluid ounces lemon S.Pellegrino or any sparkling lemon seltzer water
- 2 tablespoons sugar
- 3 packets unflavored gelatin
- liquid pink food coloring
- 3 ounces milk chocolate melted
- vanilla bean buttercream to taste, optional
In a small saucepan, add champagne and two fluid ounces of the S.Pellegrino.
Empty gelatin packets on top and let sit for two minutes.
Heat the saucepan on medium-low until gelatin and sugar are dissolved, gently stirring periodically. The mixture should not boil.
Remove from the heat and mix in remaining five ounces of S.Pellegrino and food coloring.
Blend the mixture in a blender until it is totally pink.
Add jello to greased silicone cupcake liners and refrigerate for two hours or until set.
Remove from silicone liners and dip tops of "cupcakes" in melted chocolate.
Optionally, pipe buttercream frosting on top.
Keep refrigerated until ready to serve.