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?
- 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
- 2 cups mini marhsmallows
- 3-4 cups caramel popcorn
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.