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! 

Oreo Overload Brownies

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateThese aren’t just any Oreo brownies. These are dubbed Oreo overload brownies for a reason! Using my favorite brownie recipe as a base, I used melted chocolate chips plus dark cocoa powder to make the brownies taste extra rich. I added white chocolate chips and a thick layer of Oreo cookies in the middle of the brownies, and the baked extra tall in my 9×9 in pan. Then, to really put them over the top, I covered the brownies in a marshmallow frosting coated in more crushed Oreo cookies and melted chocolate. 

Did I put you in a sugar coma?

Good 🙂

When I pulled them out of the pan and began cutting (they were so thick!), I fell in love. One bite of one of these brownies might be all you need, but you can’t have just a bite. I stored them in the fridge until the frosting solidified enough to cleanly cut through the brownies, but I recommend waiting to eat them until they reach room temperature. Otherwise, you’ll end up with hard brownies crumbling all over the place, and no one wants that. 

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateFor the brownies:

  • 1 cup butter, melted
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tbsp dark cocoa powder 
  • 1/2 cup white chocolate chips
  • 20+ Oreos, whole, chopped in large pieces 

For the marshmallow frosting: 

  • 1/2 cup vegetable shortening 
  • 1/2 cup butter, room temperature 
  • 1 cup marshmallow creme 
  • 2 tsp pure vanilla extract
  • 1 cup powdered sugar 
  • 10+ Oreos, whole, chopped (topping)
  • 1/2 cup semi-sweet chocolate, melted (topping)

Preheat the oven to 350 degrees. Line a 9×9 inch (or similar) pan with foil or parchment and spray with cooking spray. Set aside. 

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

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Cut the Oreo’s – some into halves and some into fourths. Spread the chopped Oreo’s over the layer of batter and pour the remaining batter on top, smoothing with a spatula. Bake for about 40 minutes until an inserted toothpick still has crumbs but no liquid batter. Let cool completely and do not remove from pan. 

To prepare the frosting, beat the vegetable shortening and butter together until smooth. Add the vanilla and marshmallow creme. Lastly, mix in the powdered sugar to taste. Because the marshmallow is sweet on its own, you don’t need very much powdered sugar. Spread on top of the cooled brownies so that it reaches edge-to-edge. Sprinkle with additional Oreo chunks and drizzle with melted chocolate. 

Move to the fridge for about one hour until the frosting hardens. Then pull the brownies out of the pan and cut with a sharp knife. The frosting with soften at room temperature, so I recommend storing in the refrigerator for easier storage, but allow them to come back to room temperature before eating. Enjoy!

Mini Sweet Potato Pies with Toasted Marshmallow Meringue

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateI’ve never really been a big fan of sweet potato. I didn’t dislike it, but I never really wanted to eat it. Then, last Thanksgiving, someone made sweet potato casserole with marshmallows and everything changed. OF COURSE it was the marshmallows that made a difference. So this year I decided to try sweet potato pie with…wait for it…toasted marshmallow meringue! I love any excuse to use meringue, so I was excited to get started. To make it even better, I decided to go for mini sweet potato pies with toasted marshmallow meringue because everything is better in miniature form, right?! Right.

These little pies are perfect bite sized treats, which works out really well for a Thanksgiving dessert table. Think about it. Do you usually have multiple pies or desserts, and you can’t just choose one to eat? So then you end being that person who’s like, “OK, but I’ll just have a really tiny piece of each.” Mini pies are the perfect fix because you can just add a little one on your plate instead of having to cut out a teeny tiny piece of pie. And they’re cute. I mean, cuteness is pretty important to my desserts. 

Normally I would tell you how finicky meringue can be, but this isn’t your average meringue. You’re not baking it with the expectation that it will harden a certain way or leak sugar or anything because it’s in a hotter oven for a very short period of time so that it toasts lightly on the outside, while the inside stays soft. You would normally bake meringue on a low temperature for about 45 minutes. Not with this pie. Plus, the marshmallow fluff changes the texture a bit. Basically, if you’re intimated by meringue, you don’t have to worry about this one! The one caveat is that you should put the meringue on the pie right before serving for best results. Otherwise, the meringue will deteriorate over time because it has not baked all the way through, causing it to bubble and begin to resemble egg whites again. So if you’re making pie ahead of time, I recommend making the sweet potato ahead but then adding the meringue and toasting lightly right before serving. Although, everything is better fresh if possible anyway!

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateSweet potato pie filling (makes 24+ mini pies or one whole pie):

  • 2 cups mashed, cooked sweet potatoes (2 medium sweet potatoes)
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 cup butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup evaporated milk, divided in half

Pie crust:

  • 3-4 rolls of store bought crust

Spray 2 muffin pans with cooking spray. Lay out the pie crust dough and use a round object like a lid or cup to cut out circles about 3-4 inches wide. Press the circles into the cavities of a muffin tin and stretch or pinch the dough to fit as needed. 

Peel the sweet potatoes and chop them into chunks. Move the chunks to a large pot and fill with water. Bring the water to a boil, and lower the heat to a simmer for 15-20 minutes. The potatoes are done when you can cut or puncture a piece easily without hitting any resistance. 

Preheat the oven to 350 degrees.

Drain the water, leaving the potatoes in the pot. Add the brown sugar, nutmeg, cinnamon, salt, butter and about half of the evaporated milk, and simmer for about 5 minutes. As it cooks, use a potato masher to mix together the ingredients (I actually don’t have a potato masher, so I just used a large spoon and it works fine). Mash until the mixture is as smooth as possible, and remove from heat. 

Let the potatoes cool for several minutes. In a separate mixing bowl, whisk together the eggs, granulated sugar, vanilla and the other half of the evaporated milk. Whisk until the mixture is smooth and pour into the cooled potatoes mixture and stir until combined. 

Distribute the sweet potato pie filling among the crusted muffin cavities. You can fill them almost completely full because they will not rise much. Bake for about 20-30 minutes until the pies are fully cookies though (adjust baking time if you’re making a full pie). You’ll know they are done when the crusts are lightly browning and the middles jiggle only a little – it should hold it’s shape but not be hard.

Remove from the oven to cool on a wire rack while you prepare the marshmallow meringue topping.

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateMarshmallow meringue:

  • 2 egg whites
  • 1/4 cup granulated sugar
  • Pinch of cream of tartar 
  • Approx. 3.5 oz marshmallow cream (half jar)

Whisk the egg whites for several minutes until light and foamy. Add the cream of tartar and mix until you can tip the bowl upside down without the egg whites falling out. Continue to mix on high speed as you add the sugar, one tablespoon at a time until the meringue forms stiff peaks. Fold in the marshmallow cream and mix carefully with a spatula so that you don’t deflate the meringue. 

Remove the pies from the cupcake tin and place on a lined baking sheet. Spread or pipe the meringue generously on top of each pie. Increase the oven temp to 400 degrees and bake the pies for about 5 minutes, watching closely until the edges of the meringue begin to brown. Remove the pies to cool completely. 

The outside of the meringue should be slightly hard to the touch, and the inside will have a frosting-like consistency. You may notice that the sugar from the meringue may also leak when left out for a while, so again, I really recommend adding the meringue right before serving. These are fun little pies to make and they remind me so much of Thanksgiving! Enjoy!

Homemade Marshmallows

Easy Homemade Marshmallows | RevamperateIt’s finally starting to feel chilly, and that gave me the urge to finally try something I’ve been wanting to make for a while…MARSHMALLOWS! If you’ve never had a homemade marshmallow before, prepare to be amazed. They really do taste just like store-bought marshmallows, but better because they’re homemade. I mean, I’m bias because I think all sweets are better when they’re homemade. Nonetheless, homemade marshmallows are incredibly easy to make and they’re fun and sticky to work with. If I had to compare it to something, I would say it’s similar to making meringue (granted, with very different ingredients) because you’re beating the mixture on high speed until it changes form and the end result looks a lot like meringue but a whole lot stickier. 

This makes a pretty large batch of marshmallows, and you can cut them into whatever sizes you want. Better yet, you can even use cookie cutter to make shapes! I cut mine into various sizes and had enough to feed pretty much my entire office. What’s great about homemade marshmallows is how versatile they are. You can add different flavorings or colors to your marshmallows, and add toppings like chocolate or sprinkles. They’re a lot of fun to work with, but this is a basic recipe to get you started. 

Easy Homemade Marshmallows | Revamperate Easy Homemade Marshmallows | RevamperateIngredients:

  • 3 packages unflavored gelatin (approx. 3 tablespoons)
  • 1 cup water, divided 
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • Powdered sugar (for coating)

Cover a 9 x 9 inch pan (or similar size) parchment and lightly spray with cooking spray. Use a sifter or sieve to sprinkle powdered sugar over the entire pan and set aside. 

In the stand of your electric mixer fitted with a whisk attachment, pour 1/2 cup cold water and evenly sprinkle the gelatin over the water. If not applied evenly, it can form ugly lumps that are difficult to break up. Allow it to sit for several minutes while you make the syrup. 

In a small saucepan on the stove fitted with a candy thermometer, heat the sugar, corn syrup, salt and the remaining 1/2 cup water on medium heat until the sugar begins to dissolve. Increase the heat to high and bring the mixture to a boil until the temperature reaches about 230 degrees (softball stage) on your candy thermometer. 

Remove from heat and slowly pour the sugar mixture into the gelatin, mixing on low speed. Then increase the speed to high and whip for about 15 minutes until the mixture becomes very thick, white and sticky (slightly resembles meringue). Add the vanilla or other flavors and continue to mix. 

Easy Homemade Marshmallows | RevamperatePour the marshmallow mixture into the sugar coated pan, smooth the top, and dust with more powdered sugar. Allow to stand out overnight until it dries out (do not refrigerate).

Turn the marshmallow mixture onto a board or pull it out by the parchment and cut into squares. Coat the sides with more powdered sugar once cut. The squares will be very sticky, but the powdered sugar keeps them from sticking to you (or each other) as much.

Add a few of these to your hot chocolate, the middle of a s’more, or just eat them plain! Everyone in my office was amazed at the similarity to store-bought marshmallows. Enjoy! 

Easy Reese’s Peanut Butter Rice Krispie Treats

Reese's Peanut Butter Rice Krispie Treats | RevamperateReese's Peanut Butter Rice Krispie Treats | Revamperate
Rice krispie treats were always a favorite of mine, especially in my “adult” years…I guess I have to use adult pretty loosely as a twenty-something, but it’s technically true. Of course, Andrew loves peanut butter and chocolate anything, so combining his favorites into my beloved rice krispie treats resulted in these delicious Reese’s peanut butter rice krispie treats. They’re so good! I may or may not have eaten half the batch by myself…

I mixed in Reese’s to add to the peanut buttery rice krispie treats, and then I added even more chocolate chips to really bring out the chocolate flavor. It’s all about timing – I added the Reese’s early on, which made them melt into the treats and added the chocolate chips a little later so they wouldn’t melt as much. If you’d rather have unmelted chunks of candy, just add them into the mixture when it’s cooled a little bit. Let’s get to it!

Reese's Peanut Butter Rice Krispie Treats | Revamperate

  • 4 cups Rice Krispie cereal
  • 2 cups mini marshmallows
  • 4 tbs butter
  • 1 1/3 cups peanut butter
  • 6-8 Reese’s peanut butter cups, chopped
  • 1/2 cup milk chocolate chips

First, pour the Rice Krispie cereal into a large bowl and set aside. Chop the Reese’s peanut butter cups and set aside.

Melt the butter in a saucepan on low heat. Add in the marshmallows and stir with a whisk until completely melted, keeping the temperature at medium heat or below. Then add the peanut butter and stir until smooth. Pour the hot peanut butter mixture over the cereal and stir with a spatula until all of the cereal is coated. Let sit for a minute to cool slightly.

Reese's Peanut Butter Rice Krispie Treats | Revamperate Reese's Peanut Butter Rice Krispie Treats | Revamperate
Add in the chopped Reese’s candy and stir. It will still be warm, making the Reese’s melt into the rice krispies. Continue to let the mixture cool until it’s only a little warm, and mix in the chocolate chips. Move the mixture to a parchment-lined square pan and press the rice krispies down with a spatula (or your hands) into the corners until it’s flat.

Let them cool completely before cutting, and then cut into squares and serve!

Layered Rice Krisipie Chocolate Marshmallow Cake with Toasted Marshmallow Topping

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
I recently had to say goodbye to my awesome coworker who got another job. *stiff, sniff* To make her sendoff a good one, I wanted to make a cake that, as a marshmallow lover, she would appreciate. I kept thinking about what goes with marshmallow, and just chocolate or vanilla wasn’t enough…it needed to be BIGGER. Then I started thinking about rice krispies (one of my favorites), but I didn’t want to do a full rice krispie cake. That’s how I came up with this epic chocolate marshmallow cake with a rice krisipie crust and layers of rice krispies and marshmallow buttercream, topped with more frosting and toasted marshmallows. Is it enough?!

Let’s do this. 

Rice Krispie crust and filling ingredients: 

  • 3 cups rice krispie cereal 
  • 3 tbs butter 
  • 3 cups marshmallows 

I make the rice krispie crust first because I only have 2 9-inch pans, and I need them both to bake the cake. Melt the butter in a saucepan on the stove and add in the marshmallows, stirring until completely melted. In a separate bowl, pour the melted marshmallow mixture over the rice krispie cereal and stir to combine. Divide the rice krispies between the two round pans and wait for the mixture to cool slightly before pressing it down flat into the pan. Each layer of rice krispies should be about 1-inch deep. Leave the pans to cool completely while you mix the cake batter. 

Chocolate cake ingredients: 

  • 4 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 4 eggs 
  • 1 tsp vanilla extract
  • 1 1/4 cups hot water
  • 1/2 tsp espresso powder
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, espresso powder and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed. As it mixes, add the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes. The batter will have a watery consistency.

Remove the rice krispie from the pans carefully and set aside. Grease the pans with cooking spray or butter and cocoa powder, and divide the batter between the two pans and bake on 350 degrees for 38-40 minutes until an inserted toothpick comes out clean. Cool on a rack and remove from pans when they are mostly cooled. Remove and leave on rack to cool completely before assembling the cake. Once cool completely, level the layers.

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Marshmallow buttercream ingredients: 

  • 1 1/2 cups butter, room temperature
  • 4-5 cups powdered sugar
  • 1 tsp vanilla extract 
  • 7 oz. marshmallow fluff 
  • 7-10Marshmallows, topping (optional)

To make the frosting, cream together the butter and powdered sugar, sprinkling in a little at a time, until creamy. Add the vanilla and marshmallow fluff, and mix until fluffy. Move about 3/4 of the frosting to a pastry bag – I used a 1/2-inch round tip. 

At this point, you can also toast your mini marshmallows for topping. I laid my marshmallows out on a parchment lined baking sheet, set the oven to broil and toasted the marshmallows for about 3 minutes, carefully turned them on their sides and baking for another 2 minutes and taking them out as soon as they’re brown. Set aside to cool before handling, otherwise you’ll be covered in marshmallow. You might be totally into that, but then you’ll have to toast more for your cake topping. 

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Assemble the cake:

Place one layer of rice krispie treats on the bottom to be the base of your cake. Spread a thin layer of frosting on the rice krisipies and place one layer of cake on top. Pipe frosting around the top of the cake layer. From there, you have two options – you can either spread frosting in the middle or continue to pipe frosting in a spiral motion. For fun and since the frosting was already in my bag, I piped a thick spiral for the filling – I love cakes with lots of filling. Once done, add the second layer of rice krispies and repeat the filling. Last, add the second layer of chocolate cake. 

I put this layer upside down so that the cutoff side is facing the layer of frosting – this makes for a better appearance on top. Then I piped blobs of frosting all around the top of the cake. To top off this magnificent cake, I arranged the toasted marshmallows in a beautiful mound in the middle and this cake was DONE. 

Seriously though, this is the most intense cake I’ve ever made and I’m so so proud of it. Luckily, it tasted good too! Ha, I might not have even cared because I was too busy admiring it in all of its rice krispie and toasted marshmallow glory. Enjoy! 

Rocky Road Brownies

Rocky Road Brownies | Revamperate Rocky Road Brownies | Revamperate
Tomorrow is National Rocky Road Day! Naturally, I’m celebrating over here with some delicious rocky road brownies that are seriously one of the best things I have ever made. Like, I could eat rocky road brownies for ever and be pretty OK with that because they are THAT delicious.

These are super soft and chewy and fudgy, just the way I like my brownies. To make them rocky road-like, I baked dark chocolate chips and peanuts into the the batter and topped them with more peanuts and lots of mini marshmallows, plus some dark chocolate drizzle for good measure. So good! By adding the marshmallows when the brownies are straight out of the oven, it makes the top soft and gooey without being overly sticky, and I used salted peanuts to add a delightful saltiness to the deep chocolate of the brownies. Let’s get on with the recipe now!

Rocky Road Brownies | Revamperate
Ingredients (makes about 12-16 brownies):

  • 1/2 cup unsalted butter, melted
  • 3/4 semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/2 dark brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 tbs unsweetened cocoa powder, sifted
  • 1/2 cup flour
  • 1/2 cup dark chocolate chips (+ more for topping)
  • 1 1/2 cup mini marshmallows (for topping)
  • 1/2 cup salted peanuts (+ more for topping)
  • 1 tbs vegetable oil (optional, topping)

Combine the flour, sifted cocoa and salt in a small bowl and set aside. In a saucepan on the pan, melt the butter on low heat, stirring with a whisk. As it’s almost completely melted, stir in the 3/4 cup of semi-sweet chocolate chips until completely melted and pour into your mixing bowl to cool for 5-10 minutes. Once the chocolate mixture has cooled, beat in the sugars, followed by each egg and the vanilla, mixing well in between each addition.

Use a spoon or spatula to fold in the dry ingredients until a little white is still showing. Then mix in the 1/2 cup of dark chocolate chips (of course, you can substitute semi-sweet or milk chocolate) and 1/2 cup salted peanuts (or unsalted, it’s your call). Move the batter into a parchment-lined 9×9 inch pan lightly sprayed with cooking spray and spread with a spoon or spatula. Bake on 350 degrees for 30-35 minutes, depending on your oven and pan. Remove when an inserted toothpick in the middle comes out almost clean – they’re fudgy so a few crumbs are good.

Rocky Road Brownies | Revamperate Rocky Road Brownies | Revamperate
Place on a rack and immediately sprinkle with about 1 1/2 cups of marshmallows and a handful of peanuts. As the rocky road brownies cool, the marshmallows and peanuts (but mostly the marshmallows) will sink in and melt slightly. While the brownies cool, melt additional dark chocolate for the drizzled topping by combining the vegetable oil and a large handful of dark chocolate chips in a saucepan (I used the same one as I used for the butter). Melt on low heat, stirring constantly with a spoon. Then use the spoon to drizzle the topping and let the brownies sit until they are cooled and the chocolate has dried (this part may take a while).

Cut and serve, and prepare to be amazed. I suggest a cold glass of milk on the side. This has got to be one of my favorite brownie recipes by a long shot! Enjoy!

Easter / Chocolate Covered Peeps Pops

Easter: Chocolate Covered Peeps Pops | Revamperate Easter: Chocolate Covered Peeps Pops | Revamperate
Oddly enough, Easter is one of my favorite holidays (after Christmas and 4th of July). I’m not religious or anything, but my family always celebrated Easter with fun egg hunts and the best brunch ever made. It’s one of those holidays I look forward to every year just for the food and family time. Now I’m at that age where I’m way too old to hunt for eggs, but my mom still gives me an Easter basket every year (YAY CANDY). Plus, my nieces are old enough now that they go on Easter egg hunts in our backyard and my mom invites the rest of our family over for brunch, which is one of the only times throughout the year that I get to see them. I’m really looking forward to going home for it this year!

One fun way to celebrate Easter is with everyone’s favorite sugar covered marshmallows – Peeps! Personally, I don’t really like Peeps by themselves but I do like them when they’re smothered in chocolate, as is true with just about anything. You can make chocolate covered Peeps pops really quickly and easily to make a fun treat for kids or anyone else this Easter. Yum!

Ingredients (measurements are for 4-5 Peeps):

  • Peeps marshmallow bunnies
  • 1 cup milk chocolate chips
  • 1 tbs vegetable oil
  • Cake pop sticks

Easter: Chocolate Covered Peeps Pops | Revamperate
My favorite way to melt chocolate is in the microwave – I melt about one cup of milk chocolate chips with about a tablespoon of vegetable oil. I melted the chocolate on defrost mode for about 40 seconds, stirred it and replaced it for 15 second increments until it’s smooth and drips off the end of a spoon. Dip the end of a candy stick in the chocolate and press into the bottom of a bunny Peep, at least halfway into the marshmallow.

Easter: Chocolate Covered Peeps Pops | Revamperate Easter: Chocolate Covered Peeps Pops | Revamperate
Move the Peeps with sticks to the fridge to harden before continuing – it shouldn’t take very long. Once the chocolate has solidified, dip the Peeps into the chocolate, starting on the back, moving to the sides and around to the top, letting the chocolate drip off for several seconds. If needed, use a spoon to gently scrap the backside to remove excess chocolate, and place the chocolate covered Peeps on their backs on a piece of foil or parchment.

Let the chocolate covered Peeps sit out or leave them in the fridge to speed up the hardening process. Make sure to keep them out of the heat and enjoy! Happy (almost) Easter!

St. Patrick’s Day: Lucky Charms Rice Crispy Treats

Lucky Charms Rice Crispy Treats | RevamperateLucky Charms Rice Crispy Treats | Revamperate
St. Patrick’s Day is just around the corner, and I’ve been waiting for a good excuse to make something with Lucky Charms. Well I found one! Celebrate St. Patrick’s Day this year with rainbows and sugary cereal (as it was meant to be, obviously). Much like regular Rice Krispie treats, these Lucky Charms rice crispy treats will bring you back to your childhood with memories of sticky marshmallows and sugary cereal. Sounds amazing, right? Rice Krispie treats were always a favorite of mine. In fact, they’re a weakness of mine at vending machines. Back when I worked in retail and needed some sugar to push me through the day, Rice Krispie treats were my go-to snack choice. Then I started making them myself with extra ingredients (like these white chocolate graham cracker Rice Krispie treats), which were pretty darn good. Now, bring on the marshmallows!


  • 2 tbs butter
  • 4 cups of marshmallows (large, double recipe for mini marshmallows)
  • 6 cups of Lucky Charms cereal

Melt the butter in a saucepan on the stove on low heat. Slowly stir in the marshmallows until they’ve melted completely, and pour the mixture over the Lucky Charms, mixing together with a spatula. Move the cereal to a rectangular pan and let sit for a minute to cool slightly before pressing the rice crispy treats down and into the corners. Using your hands or a spatula, press it down as flat as you can and into the corners, and let it cool completely. Cut the cereal into squares with a sharp knife and serve!

Lucky Charms Rice Crispy Treats | Revamperate
We don’t have any plans for St. Patrick’s Day this year, but I might be thinking of trying some green beer this year…maybe? We’ll see. Happy St. Patty’s Day!

Hot Chocolate Cupcakes with Marshmallow Frosting

Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate

One of the sad (but also great) things about Southern California is that it doesn’t get what most people call “cold” here. To me it gets very cold. As soon as it hits 60 degrees, I’m bundled up with the heater on, but I realize that’s not normal for everyone else. This past week the temperatures have finally dropped here, and I can’t walk around my apartment without slippers and a sweatshirt on, but I have to admit it’s nice to feel like it’s actually winter. When I was visiting my family for Christmas, the temperatures actually dropped into the 30s, which is pretty darn cold for SoCal. Needless to say, we slept under 4 blankets with socks and sweatshirts on. It definitely kept us cozy, but I have no idea how you East Coasters do it.

To make up for the cold weather, it’s nice to curl up on the couch with a mug of hot chocolate topped with marshmallows and whipped cream. It really doesn’t get better than a hot beverage on a cold, dreary day…until you add a cupcake!

These hot chocolate cupcakes topped with fluffy marshmallow frosting are the perfect treat for those cold days and are extra delicious paired with a mug of hot chocolate. Bonus: they’re made with real brewed hot chocolate! I have to say, I’m very proud of how these cupcakes came out because it seemed to be a toss up when I saw the finished cupcake batter still looking very thin, but that turned out to be a very good thing. You’ll notice though, as I will also mention later, these cupcakes do not rise as much as traditional cupcakes because of the liquid proportions. They taste smooth and moist like you want in a cupcake, but you need to fill the liners a bit more than usual because they won’t rise as much as you’d expect.

Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate
Cupcake ingredients (makes 18-20 cupcakes):

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1 cup prepared hot chocolate (2 packets)
  • 1/4 cup cocoa powder
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder

First, combine the cocoa powder, flour, salt, baking soda, and baking powder in one bowl and mix. In a separate bowl, mix together the vegetable oil and eggs. Then beat in the sugar, vanilla and milk until smooth – it will still be very thin. Boil a pot of water, and mix 1 cup of water with 2 packets (or about 2-3 spoonfuls) of powdered hot chocolate mix until it is completely dissolved. Then mix the hot chocolate into the batter, followed by the dry ingredients, little by little and mixing as you go. The batter will still be thin, but as long as it’s been well-mixed, it will bake just fine.

Bake on 350 degrees for 16-18 minutes until an inserted toothpick comes out clean. Let them cool on a cooling rack while you make the delicious and fluffy frosting.

Marshmallow frosting ingredients:

  • 1 cup butter, soft
  • 2 cups powdered sugar
  • 1 7 oz. jar of marshmallow fluff
  • 1 tsp vanilla

Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate
First, beat the butter and sugar until creamy, and the butter should no longer be lumpy. You can add sugar to taste, but remember that the marshmallow fluff will add sweetness as well. Beat in the vanilla and the marshmallow fluff, adding little by little until the ingredients are well mixed. It should be fluffy like marshmallows ought to be, but still creamy like your classic vanilla buttercream. It’s addictive.

Once the cupcakes have cooled, pipe the frosting onto the hot chocolate cupcakes and sprinkle with a bit of cocoa powder for a perfect wintertime cupcake that will make you reminiscent of real hot chocolate. Trust me, you and everyone else will love these hot chocolate cupcakes, and any marshmallow lover will swoon over the frosting. Sprinkled with a little cocoa powder, they look like something you picked up at a professional bakery, so feel free to impress all of your friends. Enjoy!