Tag cupcake recipe

Valentine Dessert Recipe: Decadent Chocolate Stout Cupcakes

Happy Valentine’s Day! Your dinner reservations may be set, but remember to leave room for dessert! Boy, have we got the perfect Valentine’s Day recipe for couples or those flying solo: decadent chocolate cupcakes. With stout in the batter and porter in the frosting, there is no down side. And trust us, making the chocolate bubbles will sweeten your sweetheart’s day and earn you extra points.

Chocolate Stout Cupcakes with Porter Frosting and Chocolate Bubbles
This recipe can be found in our Dessert Recipe Library!

Cupcake Batter:
1/2 cup stout, such as Guinness (let foam subside when measuring)
1/2 cup unsalted butter
6 Tablespoons unsweetened Dutch-process cocoa powder
1 egg
6 Tablespoons sour cream
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup bitter sweet chocolate chips

24 cup mini muffin tin pan lined with paper liners

Porter Frosting:
1 cup porter, flavored porters work well
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups powdered sugar

Chocolate Bubbles:
1 cups bittersweet chocolate chips, about 6 ounces
1’ x1’ piece of bubble wrap, washed and dried thoroughly

Preheat oven to 350°F.

Heat Stout-Cocoa Mixture: Bring stout and butter to simmer in heavy large saucepan over medium heat. Heat until butter is melted. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Mix Wet Ingredients: Using a stand or hand mixer with a large bowl, mix the eggs and sour cream until blended. Add stout-cocoa mixture to egg mixture and beat just to combine.

Mix Dry Ingredients: In a medium bowl, whisk the flour, sugar, baking soda, and salt. Add flour mixture to the wet ingredients and beat briefly on slow speed. Add the chocolate chips and switch to a rubber spatula and fold batter until completely combined.

Bake Cupcakes: Line the muffin tins and fill them 2/3 full, about 1 tablespoon. Bake cupcakes until tester inserted into center of cakes comes out clean, about 8-10 minutes. Remove from oven and let cool for 5 minutes. Remove cupcakes from tin onto cooling rack and continue to cool completely.

Reduce Porter: In a small saucepan set over medium heat, bring the porter to a low boil. Reduce the porter to about 3 tablespoons, about 15 minutes. Let cool.

Beat Frosting: With a stand or hand mixer, beat the butter and the reduced porter until it is light and fluffy. Add the powdered sugar ½ cup at a time until it thickens and is smooth.

Melt Chocolate: Bring a pot of water to a boil. Place the chocolate in a bowl or double boiler. Turn off the flame and set the bowl over the steaming water (make sure the water does not touch the bottom of the bowl). Alternatively, place the chocolate into a stainless steel bowl and place into a low oven until melted. Once melted, stir to mix and remove from heat and let cool until cool to the touch but still pourable.

Mold Chocolate: Place the bubble wrap onto a sheet pan or plate that fits into the refrigerator or freezer. Pour the cooled melted chocolate onto the center of the bubble wrap. Using an offset spatula, gently and evenly spread the chocolate onto the bubble wrap. You do not need to fill entire piece of bubble wrap, just spread evenly. Place the chocolate into the refrigerator or freezer until hard. When hard, break the chocolate into 48 bite size pieces (big enough that you can tell it is bubble wrap but small enough to fit on the cupcake and handle as little as possible).

Frost Cupcakes: Frost each cupcake with the porter frosting. Top each cupcake with a piece of the molded chocolate or some chocolate shavings*.

*Chocolate Shavings: Use a vegetable peeler to slice ribbons or strips from a slightly warm block of good-quality chocolate (heat in microwave or warm oven for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. You can even shave the curls right onto the frosted cupcake.

Makes 24 mini cupcakes

Recipe adapted by Parties That Cook® | www.PartiesThatCook.com, from Barrington Brewery, Great Barrington, MA

Let Your Inner Mad Scientist Out: Halloween Pumpkin Spice Cupcake Recipe

It is officially Crunch Time. If you are like the majority of individuals with busy bee lives, you let the month of October slip by without taking the time to make your Halloween game plan. Not to fear, Parties That Cook is here! (Can you tell who the adult in the homemade superhero costume is going to be?) These delicious Pumpkin Spice Cupcakes with Cream Cheese Buttercream Frosting are so easy to make, you might just be able to find your Halloween costume while you bake!  Easily preserved in the freezer, you can whip up the batter and frosting when you have time, and bring them back to life for each of the Halloween parties you’ll attend -you party animal. Friends, coworkers, your child’s 4th grade class are all guaranteed to love these moist and flavorful treats!

Want to have even more fun in the kitchen? Let your inner mad scientist out –just for a little while –and enter your most decorated batch of Pumpkin Spice Cupcakes with Cream Cheese Buttercream Frosting in our Halloween Cupcake Photo Contest! Spiders, ghosts, pumpkins, zombies, skeletons, and other creepy-crawlies are all invited to take part, though design is entirely up to you. Cupcakes will be judged on presentation, creativity, and overall visual appeal. The winner will receive a $50 Gift Card to Sur La Table, one of our favorite cooking stores!

Pumpkin Spice Cupcakes with Cream Cheese Buttercream Frosting
This crowd-pleasing recipe can also be found in our Dessert Recipes section!


2 cups granulated sugar
1 1/4 cups canola oil
1 15oz can of pumpkin
4 eggs
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
2 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
1 ¼ teaspoons kosher salt

Cream Cheese Buttercream Frosting:
1 stick butter
1 8 oz. package of cream cheese
1 one-pound box powdered sugar
2 teaspoons vanilla
½ teaspoon kosher salt

oven to 350ºF.

Cake: Cream together granulated sugar, oil, pumpkin and eggs until well mixed, about 2 minutes.  In a bowl, sift together flour, baking soda and powder, cinnamon, ginger, allspice, and salt.  Add to the wet ingredient and mix until combined and smooth, about 30 seconds (but don’t over mix).

Bake: Line muffin tins with cupcake liners.  Pour batter into the cupcake liners and bake at 350 for 12 minutes if making mini cupcakes or 15-20 minutes if making larger cupcakes (or you can make it into a cake by pouring the batter into a greased 10×13 pan and baking for 35-45 minutes).  Cool completely on a cooling rack.

Buttercream: Beat butter and cream cheese on high speed for 2 minutes. Add sugar, vanilla and salt.  Mix until smooth. Frost each cupcake generously with frosting. 

Decorate and serve. Makes 24 regular size cupcakes or 48 mini-cupcakes

For more super simple Holiday desserts and appetizers, check out our Holiday Recipes section. Speaking of the holidays, check out our just-posted Thanksgiving and Holiday Appetizer cooking classes, available in San Francisco, Chicago and Seattle this fall and winter.