Winner: Most Unusual!
For the beer cupcakes:
3/4 cups butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange or lime zest
1 cup Oberon beer, plus more for brushing on tops
1/4 cup milk
Orange/lime wedges and sanding sugar for garnish
Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
In a medium-sized bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3
minutes. Add eggs, beating after each addition, then add the vanilla and zest. Combine milk and beer
and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on
low speed, starting and ending with the flour.
Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean. When
cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each
while still warm.
For the citrus cream cheese frosting:
12 oz cream cheese, cold
6 Tbsp butter, at room temperature
1 Tbsp freshly squeezed orange/lime juice
1 tsp orange/lime zest
4 cups powdered sugar
Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3
minutes. Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat
until smooth for about 2 minutes. Load frosting in a piping bag fit with a large star tip and pipe cupcake
tops once cooled.
Recipe yields 24 cupcakes.
Winner: Best Decorated!
For the Batter
3 ounces unsweetened
chocolate, chopped
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted
butter, softened
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
For the Frosting
1 3/4 cups sugar
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp almond extract
For the Chocolate Coating
2 cups chopped (about 12
ounces) semisweet chocolate
3 Tbsp canola or vegetable oil
Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium
heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until
melted and smooth. Remove bowl from heat, and set aside to cool slightly.
Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium
speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate.
Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and
beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low
speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add
remaining flour mixture, and mix until just incorporated.
Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about
1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center
comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn
cupcakes right side up, and let cool completely.
Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of
tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a
pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes;
frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and
almond extracts, and beat for 2 minutes more until frosting thickens.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on
each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per
cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a
medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl,
and let cool about 15 minutes.
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to
drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake
and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15
Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and
refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold.
Cupcakes can be refrigerated for up to 3 days.
Winner: Best Tasting!
Bake any type of chocolate cupcake recipe that you like. After they cool, cut and remove a hole in the
top of the cupcake and then fill with chocolate mousse. Do not put top back on cupcake. Then frost
with the chocolate ganache. Put the cupcakes back in the refrigerator to set ganache. Then pipe on the
buttercream frosting. Decorate as you like and enjoy!
Cocoa Mousse Filling
1 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1/2 cup sugar
1/4 cup cocoa
1 cup cold whipping cream
1 tsp vanilla extract
In a small bowl, sprinkle gelatin over cold water, let stand 2 minutes. Add boiling water, stir until gelatin
is dissolved and mixture is clear. Cool slightly. Stir together sugar and cocoa; add whipping cream and
vanilla. Beat at medium speed until stiff, pour in gelatin mixture and beat until combined. Refrigerate
for about 20 minutes.
Chocolate Ganache
1 cup whipping cream
1 1/2 cups semi-sweet chocolate chips
Over low heat, heat whipping cream until warm. Add chocolate chips and stir constantly until chips are
melted and mixture is smooth. Refrigerate until mixture is of spreading consistency.
Buttercream Frosting
1 cup unsalted butter - softened
3 to 4 cups confectioners’ sugar - sifted
1/4 tsp salt
1 Tbsp vanilla extract
Up to 4 Tbsp milk or heavy cream
Beat butter with paddle attachment on medium speed for a few minutes. Add 3 cups confectioner
sugar, vanilla, salt and 2 TBL milk or heavy cream. Beat on medium for 3 minutes. If frosting is to thick
add more milk/cream. If frosting is to thin and more sugar.
After making and eating cupcakes go for a run or really long walk, I cannot imagine how many calories
could be in one cupcake!
For the cupcakes, use a box of Duncan Hines Marble cake mix and bake according to the directions on
the box. Frost with buttercream frosting.
Buttercream Frosting
6 Tbsp butter, softened
1 tsp vanilla
½ cup Hershey’s cocoa
2 2/3 cups confectioners’ sugar
1/3 cup milk
Beat all ingredients together until stiff peaks form. Frost!
Almond Cupcakes
2 1/4 cups cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 tsp pure vanilla extract
2 tsp pure almond extract
1 cup coconut milk
Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a
stand mixer, beat sugar and butter until creamy. Add eggs one at a time to the butter mixture, scraping
down the inside of the bowl as needed. Add vanilla, almond extract, and coconut milk. mix. Slowly add
in flour mixture, and mix until just combined--careful not to over mix.
Line cupcake pan. Bake until golden brown and a toothpick inserted in the center of each cake comes
out clean, 13-15 minutes. Let cool before frosting. Yields 12 cupcakes.
Chocolate Coconut Buttercream
3/4 cup butter
2/3 cup cocoa powder
3 cups powdered sugar
1/2c-3/4 cup coconut milk
1 tsp pure coconut extract
Beat butter, cocoa, powdered sugar, and coconut extract, and add coconut milk a little at a time until
you reach a consistency you like.
Toasted Coconut
Heat oven to 475°. Place a few handfuls of unsweetened coconut onto parchment lined baking pan.
Place in oven and watch closely, turning coconut over as needed. In 10-15 minutes it should be toasty
Frost cupcakes and top with toasted coconut. Enjoy!
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
1 tsp vanilla
1 (8-oz.) container frozen whipped topping, thawed
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® White Cake Mix
1 1/4 cups water
1/3 cup oil
1 tsp vanilla
2 eggs
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
Fudge Filling
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
3 Tbsp margarine or butter
2 Tbsp light corn syrup
1/4 cup powdered sugar
Chocolate curls, if desired
In large bowl, beat frosting at medium speed, gradually adding 3 oz. melted white chocolate baking bar.
Beat at high speed 30 seconds or until smooth and well blended. Fold in 1 teaspoon vanilla and whipped
topping. Refrigerate.
Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients except
white chocolate baking bar; beat at low speed until moistened. Beat 2 minutes at medium speed.
Gradually beat in 3 oz. melted white chocolate baking bar until well blended. Pour batter into greased
and floured pan. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes.
In small saucepan, combine chocolate chips and margarine; heat over low heat until melted. Stir in corn
syrup and powdered sugar until well blended. Spread fudge filling over warm cake. Cool 1 hour or until
completely cooled. Spread cake with frosting. Garnish with chocolate curls. Store in refrigerator. Let
stand at room temperature for 10 minutes before serving.