So the super bowl game this year wasn’t very exciting, but it was pretty tasty. I went to a co-workers party and there was loads of BBQ, chips & dip, beer, and whiskey! My contribution to the party are these super yummy Stout cupcakes with Oreo truffle footballs.
Oreo Truffle Footballs
- 25 oreo cookies
- 5 oz of cream cheese
- 7 oz milk chocolate
- Frosting for decorating (recipe follows)
Crush the oreos (or throw into a food processor) until they are very fine crumbs. Mix in the cream cheese. Shape them into American footballs and stick them in the fridge until they are well chilled.
Break up the chocolate and place in a heatproof bowl. Place the heatproof bowl over a pot of simmering water. Slowly melt the chocolate (if you melt it too quickly, the chocolate will separate). Once the chocolate is melted dunk the football in the chocolate until lit is covered. You can stick the football on toothpicks and dunk if it makes it easier. Let the chocolate cool. When the chocolate has hardened – decorate!
Makes about 30 cupcakes (From Martha Stewart’s Cupcakes)
- 3 3/4 cups flour
- 1/2 + 1/8 tsp baking soda
- 1 3/4 tsp baking powder
- 1 1/4 tsp salt
- 1 tbsp cinnamon
- 1 1/4 ground nutmeg
- 1 1/4 vegetable oil
- 1 1/4 cup molasses (or golden syrup)
- 1/2 cup + 1 tbsp light brown sugar
- 2 large eggs + 1 egg yolk (can save the white for the frosting)
- 1 tbsp + 1 tsp grated orange zest
- 1 1/4 cups stout beer – poured and settled
Preheat the oven to 350°F and line a muffin/cupcake tin with liners. In a medium bowl – whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl – mix oil, molasses, brown sugar, whole eggs, egg yolk, zest, and stout until well mixed. Gradually ass the flour mix in.
Fill the paper liners with the mix – about 2/3 full. Bake for about 20 minutes, rotating the tray half way through. Keep baking until all the batter is used. As each batch is brought out, take the cupcakes out of the tin and cool on wire racks. When the cupcakes are cool, you can decorate with frosting.
Swiss Meringue Buttercream
Makes about 5 cups (from Martha Stewart’s Cupcakes)
- 5 large egg whites
- 1 cup + 2 tbsp sugar
- pinch of salt
- 1 pound unsalted butter – cut into tbsp, at room temperature
- 1 1/2 tsp vanilla extract
- Gel food coloring
Combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water and whisk constantly by hand. The mixture will be ready when the mix is warm and the sugar has fully dissolved. If you aren’t sure – give it a couple more minutes.
Take the bowl off the heat and start whisking with an electric mixer on low, slowly building up to medium high. Whisk until stiff peaks form. Continue for a bit more until the mixture is fluffy and glossy.
With the mixture on medium low, add the butter in a few tbsp at a time, mixing well after each additional. Once all the butter is mixed, add the vanilla. Scrape down the sides of the bowl and continue mixing on low for a few more minutes until the mixture is fully mixed and the bubbles have been beaten out. Split the frosting into however many bowls of color you need. Add the color you want until you reach the color frosting you want. If refrigerating to use the next day, make sure it is warmed to room temperature before using.
Take out 5-7 tablespoons of frosting. Tint out one section as orange (for the Seahawks). Take out 5-7 tablespoons of frosting and tint blu-green (for the Broncos). Stick each color separately into a piping bag and pipe onto the footballs.
Tint the rest of the frosting green for the grass. Fill a piping bag with a grass piping tip and pipe onto the cupcakes!
Put the footballs on top of the grass and then eat!