Beer Mug Cupcakes With A Sweet Surprise


Drinkers and teetotalers alike can enjoy these Beer Mug Cupcakes. Each triple chocolate cake is filled with decadent Baileys Irish Cream chocolate ganache, then wrapped in white modeling chocolate decorated to look like a beer mug, and then topped with a frothy whipped cream foam. These festive cakes can be served for many occasions including: St. Patrick's Day, 21st birthday parties, sports parties and even backyard barbecues.
I used triple chocolate cake mix and half-pint Mason jars to bake the cupcakes. The Mason jars make taller cupcakes that mimic a beer mug shape. Before you do anything though, grab some non-stick cooking spray (preferably the kind with flour) and give each of your jars a really good spray. Do not skip this step or your cakes will stick – and that would be a bummer. Cake crumbs don't make good beer mugs.
Once you get the jars sprayed, make your cake mix and spoon a little over 1/2 cup into each jar.

Beer Mug Cupcakes with Baileys Filling
Place all the jars on a baking sheet and stick them in the oven for 20 minutes. 

Beer Mug Cupcakes with Baileys Filling
Allow the cakes to cool for 10 minutes, then turn the jars upside down, allowing the cakes to fall out. If they stick, run a knife around the edges. Let them cool completely. 

Beer Mug Cupcakes with Baileys Filling
Meanwhile, make some Baileys Irish Cream ganache and let it hang out to cool for a while.

Beer Mug Cupcakes with Baileys Filling
You want all of your beer mugs to be the same size, so cut each cake to be three inches tall. Use a cupcake plunger/corer, apple corer or a knife to remove some of the center of each cupcake. I used a cupcake corer first, then a knife to cut out some more from each cake. Pour some of the ganache into each cake. You'll have lots of scraps leftover, so enjoy a little snack before making your modeling chocolate wrappers. 

Beer Mug Cupcakes with Baileys Filling
Color one batch of white modeling chocolate a golden yellow color.

Beer Mug Cupcakes with Baileys Filling
Roll it out on a non-stick baking mat (or on a cutting board lightly dusted with powdered sugar.) Cut 10 rectangles that are 3 1/4 inches wide by about 8 inches long. 

Beer Mug Cupcakes with Baileys Filling
Use a wooden dowel or straw to press indentations about 1/2 inch apart all across the yellow strip. Leave about a 1/2 border all along one edge. That will become the bottom of your beer mug. 

Beer Mug Cupcakes with Baileys Filling
Wrap one yellow strip around each chocolate cake, cutting off excess modeling chocolate so the two seams match up. Rub some water along both ends and press the two seams together. You can also use melted white chocolate to attach the pieces. 
Pinch off pieces of the remaining white modeling chocolate, roll into logs and bend to form handles. Use some water or melted white chocolate to attach the handles to the mugs. 

Beer Mug Cupcakes with Baileys Filling
Just before serving, add some whipped cream foam.

Beer Mug Cupcakes with Baileys Filling

  • 1 box (15.25 ounce) chocolate cake mix
  • 1 1/8 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 5 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons Baileys Irish Cream
  • 30 ounces white modeling chocolate
  • Golden yellow gel or paste food coloring
  • 1 (8 ounce) tub frozen whipped topping, thawed

  • 10 half-pint (8 ounce) Mason jars
  • Non-stick cooking spray (with flour)
  • Cupcake plunger/corer or knife

  1. Pre-heat oven to 350 oF.
  2. Make cake mix using water, oil and eggs according to package instructions.
  3. Spray Mason jars with non-stick cooking spray, then set on a baking sheet.
  4. Equally divide batter among jars.
  5. Bake for 18-20 minutes until a toothpick inserted into the center of a cake comes out clean.
  6. Cool cakes for 10 minutes. Turn jars upside down and remove cakes. Cool completely.
  7. Make Baileys Irish Cream ganache: Pour chopped chocolate, heaving whipping cream and powdered sugar into a microwave-safe bowl. Heat on high power for 30 seconds. Let bowl sit in microwave for 3 minutes. Remove and stir until smooth. If all chocolate is not melted, heat for 10 second increments, stirring after each. Stir in Baileys Irish Cream.
  8. Cut each cake to be 3 inches tall.
  9. Use a cupcake plunger, apple corer or knife to create a well in each cake.
  10. Pour Baileys Irish Cream ganache into each well.
  11. Color 20 ounces of white modeling chocolate golden yellow with food coloring.
  12. Roll out to about 1/8 inch thickness on a non-stick mat (or on a cutting board that has been lightly dusted with powdered sugar). Cut 3 1/4 inch wide by 8-inch long strips.
  13. Press wooden dowel at 1/2 inch intervals across each strip, creating the indentations in the beer mugs and leaving a 1/2 inch border along one edge. That will be the bottom of each beer mug.
  14. Wrap one yellow strip around each cake, cutting the seams to match up. Brush seam edges with water and press together.
  15. Pinch off pieces of white modeling chocolate and roll into mug handles. Attach with water.
  16. Just before serving, spoon whipped topping into mugs.
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