The Chicagoist will be launching later but in the meantime please enjoy our archives.

Brace Your Face For Malort Cupcakes

By Samantha Abernethy in Food on Jun 12, 2012 9:00PM

2012_6_12_malort_cupcake2.jpg Friend of Chicagoist Laura Lynch created these bittersweet cupcakes that incorporate the liqueur Chicago loves to hate. This recipe brings Malort out of its natural environment — shots at 2 a.m. at a dive bar — and twists its caustic taste into a sweet concoction.

Lynch worked from a rum cake recipe to work out this recipe. The lemon works well to temper the bitterness of the malort without eliminating all of that gasoline/burned hair taste we've all grown to love.

Reaction to the cupcakes was mixed. Some folks loved it, others were confused and intrigued. Give it a shot because it'll at least give you less of a "Malort face" than those 2 a.m. shots.

Easy Malort Cupcakes

1 box yellow cake mix
1/2 cup (1 stick) softened butter
3 eggs
1/2 cup Malort
1/4 cup lemon juice

Mix ingredients together, pour into cupcake forms and follow box instructions for baking time and temp.


1 cup powdered sugar
Juice of one lemon
Zest of one lemon
Splash Malort to desired glaze consistency
Optional: green and yellow food coloring to warn of toxic contents; Ibuprofen to be taken 1 hour after consuming

Dip each cupcake into glaze. Dry thoroughly. Decorate. Eat???

Inspired by Archie Powell & The Exports