Chocolate Guinness Cupcakes with Beer Marshmallow Frosting

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comWould you ever have guessed that beer and cake could go together so well? Guinness chocolate cake is probably one of the best chocolate cakes, but what really make this particular recipe is the frosting. I made these chocolate Guinness cupcakes with beer marshmallow frosting to celebrate a birthday recently, and they’re definitely a crowd favorite. The Guinness gives the cake a unique flavor and the light coffee nodes pair really well with the marshmallow. 

It took me a couple tries to make these cupcakes come out perfectly, and the key is adding the ingredients in this order. The batter ends up thin, which I generally try to avoid, but it’s all for the better in order to achieve a moist, fluffy cupcake. The secret to the frosting is simply reducing the Guinness flavor so that it’s stronger and you don’t need to add as much to achieve enough flavor – otherwise, you’d end up with curdled frosting (ew).

Now, let’s bake! 

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comFor the Guinness cupcakes (makes 12-14 cupcakes):

  • 1/2 cup Guinness beer
  • 1/2 cup unsalted butter
  • 1/4 cup + 4 tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 1 egg, room temperature
  • tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside. 

In one bowl, whisk together the flour, cocoa powder and salt and set aside.

In a saucepan on the stove, combine the butter and Guinness and heat on low until the butter is melted. Whisk in the sugar until dissolved. Set aside to cool.

In the bowl of your mixer fitted with a whisk attachment, combine the sour cream, vanilla and eggs and mix to combine. Once the Guinness mixture is cool, mix into the sour cream mixture until smooth. Slowly add the dry ingredients until fully combined. 

Bake for about 15 minutes until an inserted toothpick comes out clean.  

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comFor the toasted marshmallow frosting:

  • 1 1/2 cup butter, room temperature
  • 3 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1/2 cup marshmallow fluff
  • 1 cup Guinness

First, reduce the Guinness. Bring to a simmer in a small saucepan on medium heat and continue to simmer until the beer has reduced to about a tablespoon. Then set aside to cool. 

In the bowl of your mixer fitted with a paddle attachment, beat the softened butter for about 5 minutes until smooth and fluffy. Mix in the powdered sugar a little at a time, scraping the bowl as you go. Then mix in the marshmallow fluff until smooth. Lastly, add 1 tbsp cooled Guinness and the vanilla and until for an additional 2 minutes until smooth and fluffy. 

Pipe the frosting onto cooled cupcakes and top with a Guinness bottle cap, sprinkles or toasted marshmallows and you’re ready for a party! 

Coconut Lime Cupcakes

Coconut Lime Cupcakes | Coconut Lime Cupcakes | www.revamperate.comPut the lime in the coconut and shake it all up…

That’s what I was singing the whole time I was baking these coconut lime cupcakes, naturally. What else?

Despite the fact that I’m not very fond of coconut, I have a few exceptions – with a lot of lime or in a pina colada. These cupcakes are a good blend of coconut and lime, so I actually really liked them. I try not to be my own taste tester though…I rely on Andrew and my coworkers and they all gave me a huge thumbs up!

These very soft and moist coconut lime cupcakes are baked with a combination of coconut oil, coconut extract, coconut milk, lime juice and lime zest for maximum flavor. I know it sounds like a lot, but that’s how you get the best flavor! Then they’re topped with smooth coconut lime buttercream and coconut shavings. This is summer in a cupcake, guys! I hope you like! 

Coconut Lime Cupcakes | For the coconut lime cupcakes:

  • 1¼ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup sugar
  • ½ cup coconut oil
  • zest of one lime
  • 4 Tbsp lime juice (approx. one lime)
  • 1 tsp coconut extract
  • ¾ cup coconut milk (from a can)

Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside. 

Toss together the flour, baking powder, baking soda, and salt in one bowl and set aside.

In the bowl of your mixer fitted with a whisk attachment, whisk together the eggs and sugar. Then add the oil, lime zest and juice, coconut extract, and coconut milk. Slowly mix in the dry ingredients a little at a time until fully combined. Do not over mix.

Divide the batter between the cupcake liners and bake for 14-16 minutes until an inserted toothpick comes out clean. Set the cupcakes aside to cool. 

Coconut Lime Cupcakes | www.revamperate.comFor the coconut lime frosting:

  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 tbsp lime juice
  • 1 tbsp lime zest
  • 1 tsp coconut extract
  • 1 tsp heavy whipping cream
  • Plus coconut flakes for topping, optional

Beat the butter until fluffy, about 3 minutes. Add the powdered sugar in batches until smooth, scraping the bowl in between. Add the lime juice, zest, coconut extract and whipping cream and beat the frosting for another 2 minutes until fluffy. 

Pipe the frosting onto the cooled cupcakes and sprinkle with shredded coconut and/or a lime wedge! One bite of these is the perfect combination of coconut and lime that will transport you to a tropical island with a drink in your hand. So if anyone needs me, you know where I’ll be…

Dark Chocolate Caramel Stuffed Cookies

Dark Chocolate Caramel Stuffed Cookies | Revamperate Dark Chocolate Caramel Stuffed Cookies | RevamperateWhen did life get so busy? Or did I just get lazy? I made these dark chocolate caramel stuffed cookies months ago and totally forgot to post them. Maybe I forgot because Andrew and I devoured them so quickly?

This chocolate cookie recipe is based on my double chocolate chunk cookies (one of my favs) but stuffed with caramel so they’re even BETTER! Dark chocolate and caramel are one of my favorite combinations, and a little salt is great too. I think I’ll use and tweak this cookie recipe to make more new recipes because it’s really one of my favorites, and it’s the perfect base for all sorts of add-ins. 

These cookies are a fun surprise to bite into, and as you’d probably expect, they are SO good when they’re still slightly warm so that the caramel in the middle is nice and sticky. Once they cool, the caramel will solidify more (like the photo above) but still delicious this way too. Dip cookies in a glass of milk, and they’re an unstoppable combination. 

Dark Chocolate Caramel Stuffed Cookies | Revamperate Dark Chocolate Caramel Stuffed Cookies | RevamperateIngredients (makes 14-16 cookies): 

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (or dark)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup cocoa powder (higher quality is better)
  • 1 cup + 1 tbsp flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp milk
  • 14-16 caramels 

In one bowl, whisk together the cocoa powder, flour, baking soda and salt and set aside.  

Beat the butter with a paddle attachment until smooth (about one minute). Add the sugars and mix until creamy. Then add the egg and vanilla, mixing for about 15 seconds. Scrape the bowl and slowly add the dry ingredients. If it becomes too thick, switch to a spoon or spatula and mix until barely combined. Add the milk one tablespoon at a time until the dough softens. Chill the dough for at least one hour. 

Preheat the oven to 350 degrees. Line baking sheets with parchment or a silicone mat. Use a cookie scoop or spoon to scoop large pieces of dough from the bowl, press an unwrapped caramel into the middle and pinch the dough around it. Space seam side down on the cookie sheet. 

Bake for 12-14 minutes. They may not appear done yet, but remove them from the oven anyway and allow to cool for several minutes. When cool enough to move, place the cookies on a cooling rack to finish cooling. 

Like I said, they’re best when they’re still a little warm and gooey in the middle! Enjoy!

Dark Chocolate Raspberry Cake

Dark Chocolate Raspberry Cake | www.revamperate.comDark Chocolate Raspberry Cake | I’m on a cake kick, which is tough when it’s SO hot in California. I know that if I turn on the oven, our entire apartment will soon feel like the oven, so it has to be really, really worth it to bake. Of course, I always think it’s worth it. 

When I set out to make this dark chocolate raspberry cake with whole raspberries in the filling and drizzled with smooth chocolate ganache, it was at least 90 degrees outside and my apartment felt like a sauna. Unfortunately, the heat was causing me a lot of problems when I made this cake (which is now one of my favorites!) because my Italian meringue frosting kept falling apart due to the temperature in my apartment and nothing I did could fix it. Rather than wasting my time on more failed batches of too-hot buttercream, I went with a more simple frosting recipe, and I’m honestly thrilled with the turnout. 

With so many pieces, this cake takes a while to make, but in the end, I thought it was SO worth every minute of my time. I made a 6-inch cake and I probably ate half before sharing it with anyone else. Raspberry and dark chocolate are a match made in heaven, and this dark chocolate cake is moist and light with just the right amount of chocolate flavor. Here’s how to make it!

Dark Chocolate Raspberry Cake | www.revamperate.comFor the dark chocolate cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar 
  • 1 cup dark cocoa powder (I used Hershey’s)
  • 1 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup buttermilk, room temperature 
  • 3/4 cup strong brewed coffee
  • 1 cup vegetable oil
  • 2 tsp vanilla extract

Preheat oven to 350 degrees. Spray 2 6-inch cake pans with cooking spray and line the bottom with round pieces of parchment. This is a very large recipe and will make enough batter for 2 8-inch round pans. 

In the bowl of your mixer fitted with a whisk attachment, combine the flour, cocoa powder, baking powder, baking soda and salt and mix to combine. 

Then mix in the coffee, buttermilk, vanilla and eggs with a whisk. Slowly add the wet ingredients to the dry, mixing on low speed. Scrape the bowl, increase the speed to medium and mix until the batter is smooth. Divide the batter among the greased cake pans. 

Bake for about 25 minutes until a toothpick inserted into the middle comes out clean. Let cool completely before removing from pans. 

Dark Chocolate Raspberry Cake | www.revamperate.comFor the frosting:

  • 1 1/2 cups butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 12 oz. fresh or frozen raspberries (fresh recommended)
  • 1 tbsp granulated sugar 
  • Dash of lemon juice (optional)
  • More fresh raspberries for filling and topping

First, make the raspberry sauce by combining the washed raspberries, granulated sugar and a little lemon juice in a saucepan over low-medium heat. Let simmer, stirring occasionally until the raspberries have broken down. Once they no longer resemble raspberries and look more like a puree, strain the seeds out in a mesh strainer. Return the strained mixture to the pan and continue to simmer to remove liquid and increase the flavor for about 5 minutes. Strain again if needed and pour into a bowl to cool in the refrigerator. 

* It’s important to reduce the raspberry flavor so that you do not have to add as much sauce to the frosting and still achieve maximum flavor.

Meanwhile, beat the softened butter with a paddle attachment for about 2 minutes until smooth and fluffy. Add the powdered sugar in batches, scraping the bowl as you go. Add the vanilla and slowly begin adding the cooled raspberry sauce until you reach your desired flavor. Amounts will vary; avoid adding more than 1/3 cup of raspberry sauce in order to keep the frosting at the proper consistency. I only used about 3/4 of my raspberry sauce.

Note, leftover raspberry sauce will keep in the fridge for a couple days and makes a great topping for cakes and cupcakes. 

Begin assembling the cake. I spread frosting in the middle and topped with fresh raspberries before placing the next layer on my cake. Then ice the entire cake with raspberry frosting and move to the fridge. 

Dark Chocolate Raspberry Cake | www.revamperate.comDark Chocolate Raspberry Cake | www.revamperate.comFor the chocolate ganache: 

  • 2 oz. semi-sweet chocolate, chopped
  • 1/4 cup heavy cream 
  • 2 tbsp light corn syrup 

Combine the heavy cream and corn syrup in a small saucepan on medium heat, and place the chopped chocolate in a separate bowl. Once the mixture simmers, pour over the chocolate and whisk until completely melted and smooth. Let cool for several minutes so that the chocolate doesn’t melt your frosting. 

Remove the cake from the refrigerator, and use a spoon to drip chocolate down the sides of the cake and spread lightly on top to achieve a dripped appearance. If desired, add more raspberries on top of the ganache. 

Cut into the cake and you’ll find a sweet blend of dark chocolate and raspberry frosting with a thin layer of chocolate ganache and surprise raspberries in the middle. This quickly skyrocketed to the top of my favorite cakes list! Enjoy!

S’mores Dump Cake

S'mores Dump Cake |
Hey there, happy Tuesday! If you’re as exhausted as I am today, you probably had a really great weekend. 4th of July is my favorite holiday (other than Christmas) so I look forward to fireworks every year, and this year the fireworks show we saw was probably the best I’ve ever seen! Even though the beach was incredibly crowded, we had so much fun walking around, drinking beer, eating popcorn and bundling up in the sand to watch fireworks over the Huntington Beach pier. Now, it’s back to work, life and healthy eating. Well, maybe not so much about the healthy eating part…

I made this super easy s’mores dump cake for RecipeChatter recently, and it’s up on their site today! If you need a good go-to lazy dessert that doesn’t look lazy, dump cake is it. It’s just like it sounds and results in a cake that’s moist and usually packed with good stuff like fruit or candy – in this case, marshmallows and a graham cracker crust. 

Head over to RecipeChatter for the full recipe!

No-Bake Pretzel Peanut Butter Bars

No-Bake Pretzel Peanut Butter Bars | No-Bake Pretzel Peanut Butter Bars |

Over the last few weeks, we’ve been pretty busy. But let’s be real; I think I’m always busy…Andrew is finished with law school for the semester so we’ve enjoyed doing stuff together after a lot of time apart. We went to Vegas for a wedding last month, spent a lot of time exploring our new neighborhood recently, starting working on decorating our apartment, caught up on date nights, played tennis and enjoyed lounging on our new couch binge watching Netflix. It’s been fun! When I had the itch to bake again, I decided to go with something easy that didn’t involve turning my oven on because it already feels at the height of summer in LA. 

What I ended up with were these no-bake pretzel peanut butter bars that Andrew decided are his new favorite snack. I just tried to use what I had in the house, which was a large bag of pretzels that were going stale. Thus, these sweet and salty bars were born and now I’m sure I’ll be making them a lot more often. These have a pretzel crust, a soft peanut butter filling and a thick chocolate coating. They all combine to make everyone’s favorite chocolate and peanut butter combination with the added saltiness that I LOVE. They’re no-hassle and store well. 

This recipe makes about 12-15 bars depending on how small you cut them.

No-Bake Pretzel Peanut Butter Bars | www.revamperate.comIngredients:

  • 1 1/2 cups wafer cookie crumbs, finely ground
  • 5 tbsp + 4 tbsp butter, melted
  • 1 1/2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 2 cups semi-sweet chocolate chips
  • 2 cups pretzels, finely ground

Line a square pan with parchment paper and lightly spray with cooking spray. 

In a food processor, pulse the pretzels until fine. Add the 2 Tbsp melted butter and pulse again. Press the pretzels into the bottom of the pan. 

In the bowl of your mixer fitted with a paddle attachment, mix the 1 cup of melted butter, peanut butter, powdered sugar and finely ground cookies until creamy. 

Spread the peanut butter mixture on top of the pretzel crust, smoothing out the top with a spatula. 

In a small microwave safe bowl, melt the chocolate and pour it over the top of the peanut butter mixture. Top with whole pretzels if desired and let sit at room temperature until the chocolate hardens or move to the refrigerator to harden faster. Then pull the piece out by the parchment and cut into bars. Let warm to room temperature before eating for best results! These should store well for at least a week in a sealed container. 

Enjoy, peanut butter lovers! 

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge Easy Peanut Butter FudgeI recently shared a super easy peanut butter fudge recipe for RecipeChatter that you’re doing to love!

Fudge is a great summertime recipe because there’s no oven needed, and it’s easy to make in large batches for parties. This one is ready in no time at all and is easy to customize with your favorite add-ins, like extra peanuts, chocolate chips or Reese’s. I actually really liked adding peanuts because of the extra crunch they have, but you can never ever go wrong with Reese’s!

If you like this, you might also like some of my most popular peanut butter recipes:

Enjoy, peanut butter lovers! Head over to RecipeChatter for the complete recipe. 


Cookies & Cream Cookies

Cookies & Cream Cookies | www.revamperate.comOther than mint and chocolate, cookies and cream is my favorite flavor combination and I admit I actually love Oreos a lot more when they’re in something rather than by themselves. Is that weird? Idk, Oreos and ice cream were made for each other…and so are these cookies & cream cookies

I made these super easy cookies & cream cookies for RecipeChatter recently and I had a hard time NOT eating the entire batch by myself. They came out perfectly soft and chewy and packed with chunks of Oreo and white chocolate. Dip in a glass of milk, and these cookies are pretty heavenly (and not to mention really easy).

Head over to RecipeChatter for the full recipe!


Mocha Almond Biscotti

Mocha Almond Biscotti | Revamperate Mocha Almond Biscotti | RevamperateBiscotti is one of my favorite things to make lately. It’s incredibly easy and it’s a great excuse to eat cookies for breakfast. Who doesn’t love that? 

I made this chocolate peanut butter chip biscotti a couple months ago, and it’s a tough call between that and this mocha almond biscotti. So if you’re the type who likes to dip their biscotti in coffee, it’s like double the coffee! A little chocolate, coffee and almonds combine to create a great cookie. Whether eaten alone or with your cup of morning coffee, it’s a great combination. 

When I made this batch, the dough expanded a bit more than I expected, so I actually cut the biscotti in half so that it wouldn’t be so long. I recommend forming the dough into a fairly thin log so that you don’t have to cut it into smaller pieces, unless you want to of course. 

Anyway, here’s how to make it! 

Mocha Almond Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp ground coffee, dissolved in 1 tbsp water 
  • 2 cups flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sliced almonds
  • 4 oz. dark chocolate, melted

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until pale. Add each egg and the vanilla, beating well between each addition. Then add the dissolved coffee. Slowly mix in the dry ingredients in batches and then stir in the almonds with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Mocha Almond Biscotti | RevamperateEnjoy with your morning coffee or just a glass of milk, and you’re sure to enjoy!