STUFFED SUPER BOWL CUPCAKES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, flour, cocoa powder, baking soda, buttermilk, marshmallow fluff, butter, powdered sugar, vanilla, food coloring, heavy cream, sugar, chocolate chips, butter
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C)
- Cream the butter and sugar until fluffy. Beat in 4 eggs, one at a time.
- In a separate bowl, mix the flour, cocoa powder, and baking soda. Alternate mixing half of the dry ingredients and buttermilk into the egg mixture.
- Line the bottom of a 9×13 (22x33 cm) glass dish with parchment paper, and grease. Pour in batter, and bake for 22-25 minutes.
- For the filling, mix the marshmallow fluff, butter, powdered sugar, and vanilla. Set a little aside, and color the rest.
- Cool completely, and with a 2-3 inch (5-7 c m) cookie cutter or biscuit cutter, cut 12 circles into the cake.
- Cut each cake in half horizontally, and scoop out a little cake out of each side. Fill, and stack the cake with the scooped sides in the middle.
- For the frosting, bring the cream and sugar to a boil, and pour over the chocolate chips and butter. Stir until there are no longer lumps.
- Spread the frosting over the top and sides of each cake. Let dry, flip, and cover the bottom with frosting.
- Pipe a football design on the top of the cake with the filling you set aside.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, Sugar 37 grams
SUPER BOWL CUPCAKES
I found this recipe in the newspaper and just had to try it. These cupcakes are so moist, and they are not sickening sweet like most chocolate cake is. The Stout really tones down the sweetness and allows for the frosting to accent the cupcake. Toppings are an option if you need that extra sweet or salty kick. I like them...
Provided by Tauna Bowman
Categories Other Snacks
Time 30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°, spray 24 muffin cups or 48 mini muffin cups w/ non-stick spray or use paper liners.
- 2. In a large bowl, mix together the beer, sour cream, oil, eggs and cake mix. Mix well until smooth. Spoon mixture into prepared muffin cups and bake for 18-20 mins for regular or 12-14 mins for mini's or until toothpick inserted in center comes out clean. Allow to cool 5 mins then remove to wire rack to completely cool.
- 3. Meanwhile, prepare the frosting. In large bowl combine the butter and vanilla, beat well. Add sugar in 1 cup intervals until incorporated. Lastly add the Whiskey and beat til smooth and light. Frost cupcakes with desired amount of frosting. Keep any unused frosting in fridge. Bring leftover frosting to room temp and mix well before using.
- 4. Add toppings if desired and serve immediately. Crumble up bacon befor adding on top.
SUPER BOWL (OR ANY DAY) CHOCOLATE CUPCAKES W/CABERNET
I'm beginning to think I might need to get a life away from RZ. I had some idle time & decided to Google the net to see what was being suggested as food fare for Super Bowl Day. I found the most intriguing recipe I have seen in some time. This is it & my source is http://home.ivillage.com & Martha Vining was acknowledged. The intro said "Adults love these cupcakes. So make more than you need for 1 event & freeze the rest. Stored in an airtight bag, they should keep up to 2 months." DH & I are NY resolved to limit our sweet treats, so I hope you will be as intrigued as I was, give this recipe a try & enjoy the outcome. (Time does not include time for cupcakes to cool)
Provided by twissis
Categories Dessert
Time 40m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F & prepare muffin pans w/paper baking cups.
- Into the lrg bowl of an electric mixer, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon & cocoa powder.
- Add oil, vanilla, eggs & wine.
- Beat w/the electric mixer at low speed for 30 seconds. Turn the mixer speed to high & cont beating for 3 min, scraping the sides occ.
- Remove the bowl from the mixer & stir in the dried cherries. Pour the batter into the prepared muffin pans & bake for 20 min or till a toothpick inserted comes out clean.
- To Serve: Spoon a dollop of whipped cream on the center of the completely cooled cupcakes. Add 5-6 bits of dried fruit & a dusting of cinnamon or cocoa powder.
- NOTE: IMHO dried cranberries may well be a good sub for the dried cherries.
Nutrition Facts : Calories 174.1, Fat 8.5, SaturatedFat 2.1, Cholesterol 25.7, Sodium 226.6, Carbohydrate 21.7, Fiber 1.1, Sugar 11.8, Protein 2.5
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