Red Cup Cakes

Name: Red Cup Cakes
Prep time: 2 h
Total time: 4 h
Yield: 12
Ingredients: 1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix; Water, eggs, and oil called for in the cake mix; 30 oz red modeling chocolate; 6 oz white modeling chocolate; 18 oz semi-sweet chocolate, finally chopped; 1 cup whipping (heavy) cream; 1/3 cup stout beer (dark lager); 8 oz frozen whipped topping, thawed; Yellow, orange, and brown food coloring.

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Hungry Happenings

Updated May 24, 2022

Red Cup Cakes

Prep Time 2 hr 0 min
Total 4 hr 0 min
Servings 12
Ingredients 9

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Ingredients

Cupcakes

1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
Water, eggs, and oil called for in the cake mix

Cupcake Wrappers

30 oz red modeling chocolate
6 oz white modeling chocolate

Chocolate Stout Ganache

18 oz semi-sweet chocolate, finally chopped
1 cup whipping (heavy) cream
1/3 cup stout beer (dark lager)

“Beer”

8 oz frozen whipped topping, thawed
Yellow, orange, and brown food coloring.

Instructions

Step
1

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.
Step
2

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.
Step
3

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.
Step
4

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.
Step
5

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.
Step
6

Pour some ganache over the cupcakes, leaving enough room in each cup for the “beer.”
Step
7

“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.