There were so many great parts of being a kid. But, let’s be honest, being a grown-up is even better. Especially when you get to make this beer-spiked version of a childhood classic! Our Gluten-Free Ding-Dongs bake up fluffy and tender because of their beer-laced batter. Filled with caramelly cream and topped with a dark beer ganache, you’ll absolutely love sharing these treats with all your favorite people. Especially those who are kids at heart.
Please note: This recipe can be easily made kid-friendly. Simple swap in ginger ale for the beer, and you’ll have a bright and yummy treat that everyone can enjoy! But if you’re looking for desserts along this line, then check out our boozy beer cupcakes!
Step 1: Chocolate and Beer
Start with a chocolate boxed cake mix. Any cake mix will do, even gluten-free ones! You’ll also need eggs, butter, and Guinness. If you don’t have a Guinness in the house, any beer will do—I used a dark local-made lager and the flavor was delicious.
Step 2: Prep Ingredients
Prep all your ingredients, pouring your cake mix into a large bowl or stand mixer.
Step 3: Whisk the Beer
Then add the beer, eggs, and butter. Whisk until a thick batter forms.
Step 4: Scoop the Batter
Then use an ice-cream scoop to transfer the batter into a well-greased muffin tin. Fill each cup up about ¾ of the way for best results.
Step 5: Hollow the Center
Once baked, allow the cupcakes to cool completely. Then, use a smaller ice cream scoop to hollow out the center of each cupcake and make room for the cream.
Step 6: Dollop Spiked Cream
Spoon a dollop of brown-sugar spiked cream inside. The recipe is below. And you’re going to love it. It tastes like fluffy vanilla caramel.
Step 6: Dark Beer Ganache
Now top each cupcake with a thick mound of dark beer ganache. You’ll want to work quickly because this layer hardens quite quickly. Once it firms up, you’ll lose the smooth, shiny finish to the frosting.
Step 7: Pipe a Swirl
With an icing bag, pipe a little white swirl atop each cupcake. Then serve and enjoy! These cupcakes taste especially delicious with–you guessed it!—Guinness (or any dark beer, really)!
Ingredients – Makes 12
- 1 box chocolate cake mix
- 3 eggs
- 1 cup beer
- 1/3 cup butter, melted
For the Cream Filling:
- 1 cup heavy cream
- ¼ cup brown sugar
- 1 tablespoon vanilla
For the Dark BeerGanache Topping:
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup butter
- 3 cups powdered sugar
- ¼ cup Guinness (or any dark beer will do)
- 1 cup white prepared frosting (for piping)
Preheat oven to 350 degrees. Spray a 12-count muffin pan with nonstick baking spray—the sort with flour added to it. Set tin aside.
In a large bowl, whisk together all ingredients for the cake. Spoon batter into prepared muffin tin. Bake for 17-20 minutes, or just until the center of each cupcake springs back when touched lightly. Remove and cool completely. Use a small cookie scoop to remove the a well from the center of each cupcake. Discard the removed bits of cupcake.
In a stand mixer, beat the heavy cream until soft peaks form. Add the brown sugar and vanilla, beat until the cream holds firm peaks. Spoon into the center well of each cupcake, taking care to not overfill past the top of the cupcake.
In a large microwave-safe bowl melt together chocolate chips and butter. Stir until smooth, then immediately transfer to a stand mixer. Beat with powdered sugar and dark beer until a soft frosting forms (add more beer by the teaspoons, if needed, until the right texture is achieved). Working quickly, spread this frosting atop each cupcake. Allow to cool slightly before piping a white swirl across the top of each cupcake. Serve and enjoy! Refrigerate any leftovers.