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Carnival Cupcakes

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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.

Carnival Cupcakes | Bakers Royale

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.

Carnival Cupcakes via Bakers Royale

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?

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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.

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Comments

  3. 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

  5. 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!

  9. These look so much fun. The chocolate ganache oozing down the side look amazing too. I love the cases as well!

  15. These are like the cupcakes of my dreams. Oh my WOW! Incredible. You’ve outdone yourself again, Naomi!

  16. 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

  18. What fun cupcakes! Caramel popcorn AND toasty marshmallows, count me in! Excited to see your halloween project too :)

  19. 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!

  23. I’m not sure what is more fun: gazing at these fun little beauties, or eating them? A little bit of both, perhaps? :-)

  29. 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.

Naomi Robinson

Avatar for Naomi RobinsonWelcome 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. More about Naomi »

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