BEER CAN CAKE WITH CUPCAKES RECIPES

Steps:

• Preheat oven to 350°F; butter a muffin tin.
• Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
• Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
• Note: make the glaze thicker or thinner by adding or subtracting milk.

Steps:

• Pre-heat oven to 350°F. Make cake mix using water, oil and eggs according to package instructions.
• Spray Mason jars with non-stick cooking spray, then set on a baking sheet. Equally divide batter among jars. Bake for 18-20 minutes until a toothpick inserted into the center of a cake comes out clean. Cool cakes for 10 minutes. Turn jars upside down and remove cakes. If they stick, run a knife around the edges. Cool completely.
• 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.
• Cut each cake to be 3 inches tall. Then, using a cupcake plunger, apple corer or knife, create a well in each cake. Pour Baileys® Irish Cream ganache into each well.
• Color 20 ounces of white modeling chocolate golden yellow with food coloring. Roll out yellow modeling chocolate 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.
• 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.
• Wrap one yellow strip around each cake, cutting the seams to match up. Brush seam edges with water or melted white chocolate and press together. To make the handles, pinch off pieces of white modeling chocolate and roll into mug handles. Attach with water or melted white chocolate.
• Just before serving, spoon whipped topping into mugs.