Red Cup Cakes
Updated May 3, 2017
(15.25 oz) Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
Water, eggs, and oil called for in the cake mix
oz red modeling chocolate
oz white modeling chocolate
Chocolate Stout Ganache
oz semi-sweet chocolate, finally chopped
cup whipping (heavy) cream
cup stout beer (dark lager)
oz frozen whipped topping, thawed
Yellow, orange, and brown food coloring.
Cupcakes: Bake 24 cupcakes according to package instructions. Cool for 30 minutes, then freeze for about an hour. Remove the papers from the cupcakes. Cut the domed top off of half of the cupcakes. Stack another cupcake on top of each. Use a knife to carve each of the two-stacked cupcakes into the shape of a plastic cup.
Cupcake wrappers: Create a template for the cupcake wrappers out of a paper cup. Use a cup that is just large enough to hold two cupcakes stacked on top of each other. Cut the paper cup along the seam, then remove the round bottom and trim as needed. Roll the red modeling chocolate out to about 1/8-inch thickness. Set the template on the modeling chocolate and cut out around it. Repeat, creating a total of 12 red cupcake wrappers.
Roll some white modeling chocolate into long thin logs and attach to the top edge of the cupcake wrappers using water as “glue”, creating the white rim of the red plastic cups. Optional: If you'd like some white showing on the inside of your cups, you can add a 1/2 inch thick strip of white modeling chocolate just below the rim.
Chocolate Stout Ganache: Put chopped chocolate in the bowl of a food processor. Heat heavy whipping cream in a saucepan until it just starts to boil. Pour hot cream over chocolate. Let it sit for two minutes. Pulse a few times, scrape the side of the bowl, then add the stout. Pulse a few more times until just combined. Pour into a bowl and allow to thicken slightly.
Assemble the Cupcakes: Spread a thin layer of the chocolate stout ganache in-between each of the two-stacked cupcakes. Spread a thin layer of ganache over each of the red cupcake wrappers, then wrap one around each cupcake stack. Brush some water along the seams and press together, making sure the seams are well sealed. Let the seams dry.
Pour some ganache over the cupcakes, leaving enough room in each cup for the “beer.”
“Beer”: Color the whipped topping using yellow, orange, and brown coloring to look like very light beer. Heat the whipped topping in the microwave for 15 seconds. Stir until melted. Pour into each cup.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 8 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- These red cups are so realistic looking, you may mistake them for the real thing!If you're heading out to a party this weekend, odds are you'll have a drink served in a red plastic cup. Those brightly colored cups are as commonplace at parties as small talk and gossip. They've even had a song written about them! I can't think of any other kitchenware that is as engrained in popular culture as the iconic red cup.I personally plan to be walking around at a barbecue party this weekend holding one that's filled with a cold beverage. And as usual, I've been asked to bring dessert, so I thought it would be fun to show up with some red cups – but not the plastic kind, the edible chocolate cake-filled kind!A few months ago I created some Beer Mug Cupcakes and I reworked that idea to create my red "cup cakes". Each looks pretty realistic from a distance – and they might even fool a few party guests who have chugged a few too many drinks from theirs!Set the beer-filled red cup cakes out at your party and go have some fun!