super bowl cupcakes

★★★★★ 1 Review
LadyRattrap avatar
By Tauna Bowman
from Alliance, OH

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!!

★★★★★ 1 Review
serves 24 regular or 48 mini
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For super bowl cupcakes

  • FOR THE CUPCAKES
  • 1 c
    dark beer (stout)
  • 1/3 c
    sour cream
  • 1/2 c
    canola oil
  • 3 lg
    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
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How To Make super bowl cupcakes

  • 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.
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