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SWEEETHEAT BBQ Chocolate Cupcakes

Ingredients: Turbinado sugar (raw cane sugar), Flour, Unsweetened Cocoa Powder, Baking Soda, Baking Powder, Salt, Eggs, Milk, SWEEETHEAT Bacon BBQ Brew

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  • 2 cups turbinado sugar (raw cane sugar)
  • 1 ¾ cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1½ teaspoon baking soda
  • 1½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup SWEEETHEAT Bacon BBQ Brew
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla
  • 1 cup boiling water
  • Frosting:
  • 1 cup (2 sticks) room temperature unsalted butter
  • ½ cup honey
  • 4 cups powdered sugar
  • 2 tablespoon sour cream


    Batter Instructions
  • Line muffin pans with paper cups and preheat oven to 350°F.
  • In a large bowl, add sugar, flour, cocoa, baking soda, baking powder, & salt.
  • Whisk to combine dry ingredients & make a small well in the middle to hold the wet ingredients.
  • Add the eggs, milk, SWEEETHEAT Bacon BBQ Brew, oil & vanilla into the well.
  • Combine ingredients using an electric hand or stand mixer.
  • Start on low to incorporate & move it up to a medium speed until smooth (about 2 minutes total).
  • Use a spatula to scrape down the bowls edge.
  • Mix in boiling water to thin out the batter with a large spoon until smooth & shiny
  • Fill the lined cups only half full.
  • Bake for about 40 minutes (15-20 for mini cupcakes).
  • Rotate the pan position half way through.
  • Cupcakes are done when a toothpick poked in the center of the cake comes out clean.
  • Remove from the oven and let cool in the pan on a wire rack
    Frosting Instructions
  • In a large bowl, with an electric hand or stand mixer, cream together the butter & honey until fluffy (about 2 minutes).
  • Add two cups of powdered sugar.
  • Re-start mixer on low to incorporate the sugar & move it up to a medium setting until smooth & creamy, about 3-5 minutes.
  • Use a spatula to scrape down the bowls edge.
  • Then add the two remaining cups of powdered sugar and mix on low speed to incorporate while scraping down the bowls edge.
  • Finally with the mixer on low, add in the sour cream, moving the mixer setting to medium until the frosting is smooth and silky.
  • Add additional powdered sugar by tablespoon until desired consistency is met.
  • Scoop frosting into a piping bag using a large star tip or alternatively into the corner of a gallon size plastic bag.
  • Leave enough room for your hand to squeeze the top closed and. If using a plastic bag, cut the tip off the end corner.
  • Pipe frosting onto cool cup cakes.

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