These are not your girlfriend’s cupcakes. There is no frilly pastel frosting piped on top. They are not delicate. They are not pretty.
They are big, bold, manly and totally down for a Super Bowl spread.
Since ease is key for Super Bowl feasts, we decided to start with a chocolate cake mix. To man-it-up, we made them big and added beer.
And instead of pretty buttercream frosting, we’ve dabbed and smeared whiskey frosting all over them.
And to really take it up a notch, bacon. Of course, salted peanuts, pretzels or crushed malted milk balls also would also be terrific.
Super Bowl cupcakes
For the cupcakes:
1cup dark beer, such as stout
1/3cup sour cream
1/2cup vegetable or canola oil
3eggs
18.5-ounce package moist chocolate cake mix
For the frosting:
1cup (2 sticks) unsalted butter
3cups powdered sugar
1/4cup whiskey
2teaspoons vanilla extract
For the toppings (use any or all):
Crisp cooked bacon
Salted peanuts
Pretzels
Crushed malted milk balls
Heat the oven to 350 degrees. Spray 24 muffin regular cups with cooking spray.
In a large bowl, mix together the beer, sour cream, oil, eggs and cake mix. Mix until thoroughly combined and smooth, about 2 minutes. Spoon into the prepared muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 5 minutes, then turn out onto a wire rack to finish cooling.
While the cupcakes cool, make the frosting. In a large bowl, use an electric mixer to beat together the butter, sugar, whiskey and vanilla until smooth and fluffy, about 4 to 5 minutes.
When the cupcakes have cooled, add a smear of frosting to the tops, then sprinkle with your choice of toppings.
Makes 24. Per cupcake (not counting toppings): 280 calories; 150 calories from fat (51 percent of total calories); 17 g fat (6 g saturated; 0 g trans fats); 50 mg cholesterol; 32 g carbohydrate; 2 g protein; 1 g fiber; 190 mg sodium.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
