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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!
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
jello cupcakes
Calories:
54
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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.
Add sugar.
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.
Nutrition
Calories:
54
kcal
|
Carbohydrates:
6
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
6
mg
|
Potassium:
37
mg
|
Sugar:
5
g
|
Calcium:
4
mg
|
Iron:
0.3
mg