box (15.4 oz) Betty Crocker™ FUN da-Middles™ Cupcake Mix Chocolate with vanilla cream filling
cup dark beer (preferably stout)
Creamy peanut butter and chopped pretzels for topping (optional)
Place paper baking cups in a 12-cup regular muffin pan. Preheat oven to 350 °F (325 °F for a dark or nonstick pan).
In a large bowl, beat cupcake mix, eggs, beer and oil on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Fill each baking cup about 1/3 of the way full with batter (about 2 tablespoons). Reserve remaining batter.
Squeeze filling pouch 20 times. Cut off corner of pouch and squeeze filling evenly into the center of each baking cup, being careful that the filling does not touch the sides of the cups.
Fill each baking cup evenly with remaining batter, being sure to completely cover filling. Bake cupcakes 24 to 29 minutes or until the tops appear to be fully baked through.
Remove cupcakes from oven and cool 20 minutes before removing from muffin pan. Frost with peanut butter and top with chopped pretzels, if desired.
More About This Recipe
- Maybe this will age me significantly (kind of like when I ran into someone the other day whom I used to babysit who’s now, like, an ADULT), but when I was little, I loved to watch the show, “MacGyver.”Nay, my life revolved around the show. I’d plan my day around it so nothing would get in the way of each episode. And every time I watched it, I was mesmerized equally by MacGyver’s skills and his mullet. Let’s be honest, both were pretty stunning.When I was in college, I found that the MacGyver mindset came in handy in the kitchen (as well as in other college-related things, like duct taping a chair back together or using a backpack as a pillow. These things happen). Because when you’ve got nothing else to work with besides the typical college student staples, you’ve got to be pretty crafty when it comes to making gourmet meals.Thankfully, the old noggin still remembers some of my culinary tricks. Like Boozy Chocolate-Vanilla Cupcakes. MacGyver and his mullet would be proud!Maybe the words “leftover” and “booze” don’t register together in your college experience, but if you’ve got some extra beer around and a hankering for dessert, these cupcakes are your go-to treat. They’re stuffed with vanilla frosting, they taste like chocolaty beer (or is it beer-y chocolate?) and if you frost them with peanut butter (and pretzels, if you have those on hand) they taste like MAGIC. Sweet, satisfying MacGyver-ed magic.So there you have it! A delicious and easy recipe using leftover booze that goes above and beyond run-of-the-mill desserts. May the MacGyver force be with you this school year!
Dole Whip Cupcakes
Dole Whip has a cult following and we get it. It's the most refreshing thing after waiting in insanely long lines all day. Well now you don't have to travel to Disney for it and the cupcake version is even better.
crushed pineapple with juice
Small pineapple wedges, for garnish
- Preheat oven to 325° and line two cupcake pans with cupcake liners. In a large bowl using a hand mixer, mix cake mix with crushed pineapple, vegetable oil, and eggs. Beat at medium speed for 2 minutes. Pour batter into prepared cupcake pans and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting.
- Meanwhile, make frosting: In a large bowl, combine butter, 2 cups powdered sugar, pineapple juice, and vanilla. Using a hand mixer, beat until smooth. Add remaining 2 cups powdered sugar and beat until light and fluffy.
- Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes. Garnish each cupcake with a pineapple wedge and a decorative straw.
Pumpkin Cake Roll with Cream Cheese Frosting
This Pumpkin Cake Roll with Cream Cheese Frosting is much easier to make than it looks! Featuring a springy, spiced pumpkin cake filled with sweet cream cheese frosting, it’s the perfect dessert to impress during any season.
I don’t know who needs to hear this, but it is absolutely acceptable to make pumpkin desserts in March.
You will not descend into Dante’s Sixth Circle of Hell.
You will not be smitten (smited? smote?) by the wrath of fifteen angry pagan gods.
You will not have to go to jail without passing GO and collecting $200.
The only 4-time winner of Cupcake Wars on the Food Network, Kyra Bussanich learned to bake gluten-free in a desire to reclaim her health. In her teens and early twenties, she spent eight years suffering from an autoimmune disease greatly exacerbated by a gluten intolerance.
After years of hospital visits and drastic drug treatments and the threat of surgery to remove part of her intestines, Kyra’s symptoms greatly improved within three days of going gluten-free– and totally abated within seven months.
As a dedicated dessert lover, Kyra shed many tears over the prospect of only being able to eat the dry and tasteless gluten-free goodies that were available at the time. She determined to challenge the status quo, attending the prestigious Le Cordon Bleu patisserie program and figuring out how to apply classical French baking techniques to her extensive kitchen experimentation with alternative gluten-free flours.
The result: award-winning bakery, Kyra’s Bake Shop, in Portland, Oregon with more than 125 varieties of treats, and baked goods that are even more delicious than their traditional flour-based counterparts and have gained notice from Huffington Post, USA Today, The Today Show, Food and Wine Magazine, and more.
Kyra’s favorite part of the job is playing with textures and flavors and developing exotic yet approachable pastries that delight everyone who eat them.
The perfect cake for Summer, this strawberry buttercream cake is a cool treat on a hot day. It embraces the best of the season’s flavors, stuffs them into a rich buttercream frosting & layers them between fluffy layers of moist yellow cake.
This post and recipe were created for #SummerDessertWeek ! I was sent samples by some of the sponsor companies but as always the opinions are 100% my own.
Alcohol-infused cupcakes, perfected
It took us a long time to get our alcohol-infused desserts just right.
We've perfected our cocktail concoctions, and we're ready to ship them to you wherever you may be.
Our cakes have been a hit at farmer's markets and corporate events - they're a perfectly unconventional corporate gift no employee would be disappointed to receive.
Like a good drink, our cakes are easy to customize to your liking. We stock many classic cocktail flavors: whiskey sour, lemon drop martini, peach bellini, White Russian, and an espresso martini.
We're not afraid to mix it up and get a little off the beaten path, though. Try our Tropical Banana Coconut cupcake if you're looking for a breath of island air on your neck. Our Chocolate Merlot is deliciously decadent, with a rich flavor and sumptuous texture.
We ship our cupcakes frozen so that they'll make it to you in one piece. We've shipped all over the country without problems - your cupcakes are safe hands.
How We Chose the Best Cupcake Delivery Services
We considered more than three dozen bakeries for a spot on our list of best cupcake delivery services. We carefully evaluated each bakery, looking at their menu, website, shipping policies, press, and customer reviews.
Georgetown Cupcake, for example, enjoys four-star-plus ratings in hundreds of online reviews. That’s not easy to do these days, especially when you’re cupcake-famous. Sweetly Spirited, on the other hand, got its start at New Jersey farmer’s markets. And now it's holding down that boozy niche and shipping nationwide, earning itself five-star Google reviews in the process.
Types of Cupcakes
Cupcakes, also known as fairy cakes, are individual mini-cakes perfect for a single serving. Cupcakes are usually baked in muffin tins lined with paper cups to hold each cakelet.
Cupcakes come in a large variety of flavors, colors, and frostings. Popularly, they are topped with buttercream icing, but can also be decorated with candy, custom themed edible decorations, fruit, cream cheese frosting, and meringue topping.
They come in various cake flavors from chocolate, vanilla, and lemon, to red velvet, coffee, and fruitcake. They can also be filled in the center for a decadent surprise.
Popular for birthdays, weddings, celebrations, teas, or even just an afternoon treat, cupcakes are a favorite for all ages.
Black and White Cupcakes - Rich Chocolate and Vanilla Cream Cheese
Black and white cupcakes aren't just pretty to look at. Yes, they are impressive but the flavor is most incredible. Perfectly moist and chocolaty cake topped with a rich chocolate ganache and a thick and creamy vanilla bean cream cheese frosting.
So much flavor in one little cake. Perfect for birthday parties, wedding showers, black tie affairs and just because.
You are going to love these!
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Check out these fabulous individual desserts! Click on the picture or the link to open in a new window.
Caramel Apple Spice Cupcakes-grated apple makes this cake insanely moist and delicious and with a caramel filling and vanilla bean frosting.
A cupcake packed with the fabulous flavors of the Classic Margarita. Boozy Margarita Cupcakes are the perfect way to celebrate any occasion!
This Peanut Butter Cookie & Chocolate Trifle is super simple, light, flavorful & incredibly impressive. Perfect for your Thanksgiving table!
drag ées or sprinkles (for decorating)
Preheat oven to 350°F. Prepare muffin pans with liners. Set aside.
Place 1 cup of water with coffee granules in microwave and bring to boiling. (1 minute at a time).
In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt, until well combined. Add eggs, milk, oil and vanilla whisk again until well mixed. Stir in boiling coffee (batter will be thin). Whisk well until you have a smooth batter. Pour batter muffin pans.
Bake 20-22 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes remove from pans to wire racks. Cool completely.
Triple Chocolate-Vanilla Swirl Crumb Cake
Cake is a celebration food to most people – you’ve probably heard the phrase ‘a party without cake is just a meeting’ – so I thought it would be ever so appropriate to make one for celebrating Jessica from How Sweet It Is’ virtual baby shower!! If you haven’t heard of her blog somehow you know I’m going to tell you to go read it, pronto, especially if you’re in need of some serious food porn inspiration and a good laugh. Jessica is the sweetest, most upbeat person and I’m pretty sure her kid will have the happiest life ever (who wouldn’t when you get to eat the food she makes every day). Now, I’ve never been to an actual baby shower before but if it consists of a bunch of friends making hella food and eating it together, I’m game. Sounds like the only type of party that should exist to be honest.
The theme set by the awesome organisers of this party, Bev and Ashley, was ‘Trashed up food’ basically meaning take a regular food and then put lots of cheese, carbs, caramel or chocolate into/onto it (well, that’s my interpretation). What I did was make a hybrid dessert – a cross between a marble cake and a streusel cake: chocolate-vanilla swirled batter sprinkled with chocolate chips and covered with chocolate-cinnamon streusel. I don’t think it could get better than that! It’s triple chocolate and as we all know, MORE chocolate is always BETTER!
If you hadn’t believed me before about how lovely Jessica is, I think that the MEGA list of people ( below the recipe) celebrating with her today proves it.