It was a pretty cold weekend here in Spokane. We went out and picked up a six pack of Avery Brewing’s Old Jubilation Ale, a malty winter warmer, and paired it with a peppermint chocolate cupcake. What’s better on a cold winter evening than a roasty-toasty beer and some chocolate? (Not much! Well, maybe a fireplace would be nice, too.)
These cupcakes were all Dylan’s idea. He wanted to make a cupcake that was reminiscent of a cup of hot cocoa, complete with the marshmallows on top. The cake was just a basic chocolate cake and I replaced the vanilla with some peppermint syrup to give the cake a hint of minty flavor. For the frosting we used a mix of whipped topping and marshmallow creme and a splash of peppermint syrup. Warning: this frosting is highly addictive and delicious. (also kind of messy!)
After mixing up the frosting it seemed like it was going to be too runny for the cupcakes, so we put it in the freezer for a little bit to thicken it up. I don’t think it really made a difference, it was still runny. (I believe marshmallow fluff is immune to all things, like freezing) After spreading it on the cupcakes anyways, it started to spread out on it’s own, and we were actually really happy with the way it looked.
This frosting made me want to revisit the s’mores cupcake idea that we did in the beginning of the year and use this as a frosting instead. It is SO good. I must confess, I did eat more than one cupcake, and I may or may not have dropped some extra frosting on top. Don’t judge me. I think these turned out really cute, and very tasty. The white of the frosting looks like little snow poofs, great for holiday gatherings!
- Jackie & Dylan
You should see all the different craft beers I have in my refrigerator right now. I almost need another fridge to accommodate them all. Usually every week Dylan and I venture out and pick out a new beer, then think of what type of cupcake I could bake it into. This time I knew I wanted to make a s’more cupcake, but wasn’t sure what kind of beer would go with it. Looking through our stockpile, I found a bottle of Pike Brewing Company’s Kilt Lifter, a scotch ale, and I knew that was just what I needed.
I don’t know about you, but I love a man in a kilt. Maybe it’s because I’m Scottish, maybe I just love plaid. There is that one question though that everyone thinks about when you see a guy in a kilt… What’s under there? Okay, maybe not everyone wants to know what’s under there, but you know you’ve thought about it. Anyways, what’s special about these cupcakes is that underneath their toasted marshallow and chocolatey frosting exterior, there is a graham cracker crust with some melted Hershey’s milk chocolate. (Everybody knows you can’t have a real s’more without the Hershey’s chocolate bar.)
The cake was delicious. The batter was very thin but they turned out almost like a brownie consistency rather than cake, I was a little surprised. The graham cracker on the bottom anchored the cupcake and gave it an interesting look from the side.
For the frosting I went with a mix box from Jiffy and I don’t think I would use it again. Maybe it was just me, but I couldn’t get the frosting to fluff up how I wanted it to be, so I added some powdered sugar to help it out. While it tasted good, it was a bit too sugary for my liking. To top it all off we went with the toasted mini marshmallows, my favorite. At first I tried to roast some under the broiler, but they just melted to the pan. Dylan has a small butane lighter so we just placed some marshmallows on top of the cupcakes and fired them up. It worked out really well, plus it was fun to do.
There are a few things I might change the next time I make these, first of all being the frosting. I was thinking it might be more fun to use marshallow fluff as the frosting. Can you toast fluff? I’m not sure, but it’d be worth trying. Or maybe I would use a big marshmallow and melt it over the top of the cupcake. All good options I think.
Do any of you have suggestions for what I should make next? I’d be open to beer or cupcake suggestions!