Super Bowl Cupcakes

Tauna Bowman

By
@LadyRattrap

I found this recipe in the newspaper and just had to try it. These cupcakes are so moist, and they are not sickening sweet like most chocolate cake is. The Stout really tones down the sweetness and allows for the frosting to accent the cupcake. Toppings are an option if you need that extra sweet or salty kick. I like them plain with or without the frosting!!


Featured Pinch Tips Video

Comments:

Serves:

24 regular or 48 mini

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

FOR THE CUPCAKES

1 c
dark beer (stout)
1/3 c
sour cream
1/2 c
canola oil
3 large
eggs
1 box
18.5 oz moist chocolate cake mix

FOR THE FROSTING

2 stick
butter (softened)
3 c
powdered sugar
1/4 c
whiskey
2 tsp
vanilla

TOPPINGS (OPTIONAL)

crisp cooked bacon, pretzles
salted peanuts, mini m&m's
crushed malted milk balls

Directions Step-By-Step

1
Preheat oven to 350°, spray 24 muffin cups or 48 mini muffin cups w/ non-stick spray or use paper liners.
2
In a large bowl, mix together the beer, sour cream, oil, eggs and cake mix. Mix well until smooth. Spoon mixture into prepared muffin cups and bake for 18-20 mins for regular or 12-14 mins for mini's or until toothpick inserted in center comes out clean. Allow to cool 5 mins then remove to wire rack to completely cool.
3
Meanwhile, prepare the frosting. In large bowl combine the butter and vanilla, beat well. Add sugar in 1 cup intervals until incorporated. Lastly add the Whiskey and beat til smooth and light. Frost cupcakes with desired amount of frosting. Keep any unused frosting in fridge. Bring leftover frosting to room temp and mix well before using.
4
Add toppings if desired and serve immediately. Crumble up bacon befor adding on top.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Cupcaks