Monthly Archives: July 2012

Guinness Cupcakes w/ Chocolate Covered Potato Chips

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For those of you who may be new to following my blog, you may have had the misfortune of missing my recipe for Chocolate Guinness Cupcakes with chocolate ganache and Bailey’s buttercream frosting. DEE-LISH-OUS!!! Here is the link so that you can easily get to the recipe because I know that you are craving them RIGHT NOW 😛 I am recycling this recipe and updating it for a treat that I recently baked. And when I say recently, I mean a few months ago. My slightly OCD brain MUST post recipes in the order that I bake or cook them. My mind gets too overwhelmed when I try to think of how else I would be able to post my recipes in an organized fashion, rather than chaos. How do you choose which recipes to post and in which order you post them? I pick the best of the bunch and go from there, in chronological order of course.

I found the new inspiration for these delicious cupcakes on CakeSpy. When I baked these new ones, I used the cupcake recipe that was included. In my opinion, the recipe that’s linked to my blog up above is a better recipe for Guinness cupcakes. Hence the reason for including it and suggesting that you use it too! Follow the link above to the recipe for Chocolate Guinness cupcakes. Bake those, and follow these next steps. You won’t be disappointed 🙂

After baking the Guinness cupcakes, make the Guinness Glaze and then top them with the chocolate covered potato chips (if you don’t eat them all beforehand that is).

Guinness Glaze

8 oz. cream cheese
1 & 1/4 cup confectioner’s sugar
1/3 cup Guinness Draught

Whip the cream cheese until smooth. Sift the sugar into the cream cheese and beat until mixed. Add the Guinness and beat until smooth. Spread on cupcakes with a flat spatula.

Chocolate Covered Potato Chips

1/2 lb milk chocolate chips
4 cups ridged potato chips (I used Lay’s)

Put 3/4 of the chocolate in a heat proof bowl and place over the top of a pan of simmering water (what we call a makeshift double boiler). Heat and stir occasionally until the chocolate starts melting. Keep stirring until smooth. Remove from heat and add the rest of the chocolate chips. Stir until completely melted. Dip the potato chips into the chocolate one at a time, covering about half of each chip. Place chips on baking sheet covered with wax paper and cool in the fridge until chocolate has solidified again. Once cooled, place each chip on top of a cupcake. If you have extra chips, hooray you have a bonus snack!

The sweet and salty combo is actually amazing and EVERYONE was raving about these. Enjoy 🙂

Applesauce Spice Cupcakes

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Happy 4th of July!! Today calls for an all American recipe…what could be more perfect than something made with apples! These are really yummy and can be made at any time of year since they don’t require seasonal apples, but applesauce instead!

Applesauce Spice Cupcakes

2 cups flour
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1 stick unsalted butter
1 cup sugar
1/2 cup light brown sugar
4 eggs
1 1/2 cups unsweetened applesauce

  • Preheat oven to 350°. Put liners in muffin tins.
  • Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In a separate bowl, cream butter and sugars until fluffy.
  • Add eggs, one at a time, beating until each is mixed in.
  • Add applesauce and then the flour mixture, beating until combined.
  • Fill each liner 3/4 full. Bake, rotating tins halfway through, until toothpick inserted in center comes out clean, about 20 minutes.
  • Transfer tins to wire rack to cool before removing cupcakes.
  • Once cooled, spread tops with Brown Sugar Cream Cheese Frosting.

Brown Sugar Cream Cheese Frosting

1 stick unsalted butter
8 oz. cream cheese
1 cup light brown sugar

With an electric mixer on medium high, beat butter, cream cheese, and brown sugar until smooth. Use immediately or refrigerate up to 3 days in an airtight container. (It’s delicious! Enjoy!)

(recipe from Martha Stewart’s Cupcakes)