You know how I go through fits and runs on things—well I’m currently back on a cupcake run. Last week it was these and today, it I’m sharing these over-the-top Carnival Cupcakes.
Sometimes you just have to go big with a chocolate stout cupcake base, that’s topped with creamy chocolate buttercream and drizzled with chocolate ganache then finished with a heavy hit of mini marshmallows and caramel popcorn.
Ri-donk-u-lous! And so much fun.
That’s it, I’m keeping this short today, because I’m buried with a Halloween project that is about to knock me dead with exhaustion. Yeah, can you believe it, I’m already baking Halloween. Eep, I can’t wait for the holidays! Who is with me?
Carnival Cupcakes
Yield: 24 cupcakes
Ingredients:
Chocolate cupcake
- 1 1/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 malt powder
- 1 3/4 cup sugar
- 2 teaspoon instant coffee (I prefer Starbucks Via Italian Roast)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
- 1/2 cup warm stout beer
Chocolate frosting
- 1 cup unsalted butter, softened
- 2/3 cup cocoa powder
- 3 -31/2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Chocolate Ganache
- 6 oz. chocolate, chopped into small pieces
- 1/2 cup heavy cream
Toppings
- 2 cups mini marhsmallows
- 3-4 cups caramel popcorn
Directions:
Preparation: Line muffin tins with paper cups. Heat oven to 350 degrees F.
To make cupcakes: In a stand mixer large bowl, combine and whisk first 8 ingredients. Add eggs, buttermilk, melted butter and vanilla extract, beat until well combined about 2 minutes. Add water and whisk until combined. Add stout beer and whisk to combine. Batter will be thin. Fill cupcakes wells 2/3 of the way up. Bake for 20-22 minutes. Remove from cupcakes from tin and transfer to wire rack to cool completely before frosting.
To make frosting: In a stand mixer bowl, with the paddle attachment, cream butter and cocoa powder. Add 1 cup of powdered sugar and 1 tablespoon of heavy cream, beat on low until just combined. Scrape down sides and beat on high for 30 seconds. Repeat with remaining sugar and cream. Add salt and vanilla extract, beat until combined.
To make ganache: Place chocolate in a large bowl. Heat heavy cream to a boil. Pour cream over chocolate and set aside for two minutes to warm and melt chocolate. Stir cream into chocolate until throughly mixed and glossy. Set aside to cool before pouring over frosted cupcakes. ( The longer the ganache sits, the thicker it will become).
Assembly: Pour ganache over frosted cupcakes. Top cupcakes with marshmallows and caramel popcorn.
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
oh my gawd, Ri-donk-u-lous, indeed!!! Wow-za! love the chocolate stout cupcake base, and the mini marshmallows and caramel popcorn are amazing! over the top in the best way! love these!
GIRRLLL, I started baking Halloween 2 weeks ago! Totally obsessed with that Holiday.
BUT, not as much as I am obsessed with these fun little cupcakes! These are the cutest! Pinned!
These just look like the end of the summer. No August would be complete without a trip to a carnival, with their drippy ice cream cones, funnel cakes, corn dogs, and caramel corn of course! But I suppose if I made these I wouldn’t even have to bother leaving my kitchen..may have to give that a try! xo
Wow!!! Talk about gorgeous cupcake! So much fun Naomi!
Holy Bologna- these are gorgeous little temptress cupcakes! So over the top- in the very best way!! Pinned! Good luck with your halloween project… i have NOT thought that far in advance! #Procrastination Cheers, Naomi!
Go big or go home, right?? These cupcakes look amazing!! Totally in love!
This looks absolutely sensational!!!!
My inner five year-old is doing the Carlton dance right now! Seriously, gorgeous!!
These look so much fun. The chocolate ganache oozing down the side look amazing too. I love the cases as well!
Omg, Naomi. Beyond epic doesn’t even begin to describe these photos and recipe!!
These cupcakes look fab, Naomi! LOVE all that gooey chocolate ganache!
Oh my! You have outdone yourself! These look to good to eat!
Good luck with the Halloween project! These cupcakes look out of this world good, not to mention stunning.
These are just about the cutest thing I have ever seen. LOVE Halloween, can’t wait to see what you come up with!
These are like the cupcakes of my dreams. Oh my WOW! Incredible. You’ve outdone yourself again, Naomi!
Totally ridonkulous! Love it. These are over the top and OUTRAGEOUS! Good luck with your Halloween project- I’m feeling ya girl. I’ve got gingerbread cookies for Christmas going on over here! #foodbloggerproblems
Wow! These look so good!
What fun cupcakes! Caramel popcorn AND toasty marshmallows, count me in! Excited to see your halloween project too
Whoa! are these even real?! If this is just a casual cupcake update, I can’t wait to see what your Halloween baking looks like!
Keep up with the cupcake run!! I want some of these for my birthday for sure!!
It is so beauriful! CARNIVAL CUPCAKES, I want to try it
They look so festive!
I’m not sure what is more fun: gazing at these fun little beauties, or eating them? A little bit of both, perhaps?
OH MY WORD!! These look amazing!! What a fun recipe! These are seriously the cutest LOVE
Super Cute!
OMG, The idea is awesome and the realisation is perfet, god luck
Just stunning.. like drool worthy stunning! Very clever idea, i must say
These are so dang fun!
These.are.ridonkulously beautiful! I’m in awe of the colors and textures in these photos, Naomi. You did such a great job with the gritty textures, earthy tones, with a pop of crazy colors.
Wow! These are amazing! Halloween is going to be here before we know it. It’s a good idea to get a head start.