Guinness, Chocolate and Potato Chips – Super Bowl Sunday!

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Hope everyone had a fun Super Bowl Sunday! The game ended on an exciting note . . . but of course you know I was only watching for the commercials, and for an excuse to bake more cupcakes.

These two cupcakes draw inspiration from Chuao Chocolatier again, this time from one of their newer flavors, the “Potato Chips in Chocolate” bar. This first cupcake is a simple chocolate cake. I tried to work with an even simpler recipe than my prior chocolate cupcakes, in case I ever needed to pull it together with basic ingredients, and I think this one worked out well enough. The frosting is a Swiss meringue milk chocolate buttercream frosting, topped with crushed potato chips and some added sea salt. Mildly sweet with a bit of crunch.

Chocolate Cupcakes

Makes 21-22 cupcakes (or 54 minis)

  • 3 ounces finely chopped bittersweet chocolate
  • ¾ cup Dutch-processed cocoa (2 ¼ ounces)
  • 1 teaspoon espresso powder
  • 1 ¼ cups boiling water
  • 1 ½ cups unbleached all-purpose flour (7 ½ ounces)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups sugar (10 ½ ounces)
  • 2 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 6 tablespoons vegetable oil


  1. Preheat oven to 350 degrees. 
  2. Combine the chocolate, cocoa, and espresso powder in a large bowl. Pour the boiling water over the chocolate mixture, cover, and let sit for a few minutes to help melt the chocolate. Whisk until smooth, then set aside to cool slightly, about 2 minutes. In a separate bowl, whisk the flour, baking soda, and salt together.
  3. Whisk the sugar, eggs, and vanilla into the cooled chocolate mixture. Slowly whisk in the oil. Whisk in the flour mixture in two portions, mixing gently until most of the lumps are gone (do not overmix).
  4. Bake for 20-22 minutes for regular cupcakes, or about 10 minutes for mini cupcakes.
Milk Chocolate Frosting

Makes 2 ¼ cups

  • ⅓ cup (2 ⅓ ounces) granulated sugar
  • 2 large egg whites
  • pinch table salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, softened
  • 6 ounces milk chocolate, melted and cooled
  • ½ teaspoon vanilla extract


  1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently until sugar is completely dissolved and mixture is slightly foamy.
  2. Place bowl in stand mixer with whisk attachment. Beat on medium speed until stiff peaks form. Add butter, about 1 Tbsp at a time, and beat until smooth. Then add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined.
The second cupcake is a Guinness draught chocolate cake with a Guinness cream cheese glaze, topped with a potato chip dipped in milk chocolate. Because of the Guinness, this cake is a bit more bitter, but that makes for a nice contrast to the sweet glaze and salty-crunchy topping. 
Guinness Cupcakes

Makes 21-22 cupcakes (or 54 minis)

  • 1 cup of Guinness® Draught
  • 1 stick plus 1 tablespoon unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups dark brown sugar
  • ¾ cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 ½ teaspoon baking soda 
  • Pinch of cinnamon


  1. Preheat oven to 350 degrees. 
  2. In a large sauce pan over low heat, combine Guinness® and butter, stirring until butter melts. Remove pan from heat and whisk in cocoa powder and brown sugar. 
  3. In a medium bowl, whisk together sour cream, eggs and vanilla. Combine with beer mixture. 
  4. Sift together flour and baking soda, then fold into batter.
  5. Bake for 20-22 minutes for regular cupcakes, or about 10 minutes for mini cupcakes. 
  6. Make the glaze. With a mixer, whip 8 oz. cream cheese until smooth. Sift 1 ¼ cups confectioner’s sugar into cream cheese, and beat. Add ⅓ cup Guinness®, and beat until smooth. Note: The recipe I found stops there; however, I added a stick of unsalted butter to provide for a sturdier frosting. Dip the top of cupcakes into this glaze/frosting and twist when lifting for a smooth coating.
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Prosecco & Chambord Cupcakes – Happy New Year!

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My original plan to gift cupcake assortments for the holidays didn’t quite pan out. Milo’s Bonbons went on a brief hiatus while we relocated, and baking supplies were packed away. But, we’re back for 2012!

These mini champagne cupcakes are made with Prosecco, with half of the cupcakes topped with champagne Swiss meringue buttercream, and the other half topped with Chambord Swiss meringue buttercream.

Champagne Cupcakes
Makes 20 cupcakes (or 50 minis)

  • 2 3/4 cups all-purpose flour (or 3 cups + 1 Tbsp. cake flour for a finer texture)
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2/3 cup butter
  • 1 1/2 cups granulated sugar
  • 3/4 cup champagne (or in this case, Prosecco)
  • 6 egg whites


  1. Preheat oven to 350 degrees. 
  2. In a large bowl, cream together butter and sugar until light and fluffy. 
  3. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  4. In another bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten the batter, then fold in remaining egg whites. 
  5. Bake at 350 degrees for 20 minutes (or 10-12 for minis), or until a toothpick inserted into the cake comes out clean.

Spaghetti Cupcakes – Trick or Treat!

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The idea for these spaghetti cupcakes comes from the book Hello, Cupcake!, and I was inspired after seeing my sister-in-law make them for April Fool’s Day. Instead of using canned frosting, I decided to better complement the strawberry jam (the marinara sauce) with white chocolate flavoring.

This white cake is filled with strawberry meringue buttercream, and topped with a thin layer of white chocolate whipped ganache, and then covered with white chocolate buttercream noodles. White chocolate and butter both have a pale yellow color, so that no food coloring needs to be added to mimic cooked noodles.

A Ferrero Rocher hazelnut chocolate serves as the meatball, tossed in low sugar strawberry preserves (the low sugar variety has a more realistic red shade than regular preserves). Finally, grated white chocolate serves as the parmesan cheese. By the way, I love Ferrero Rocher chocolates. I’m going to have to try a cupcake version of them one day.

These “trick” cupcakes were complemented by my pumpkin cupcakes as the “treat.” Happy Halloween everyone!

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