About a month ago, my friend Maria was checking the daily updates on Groupon and came across an awesome deal for a cupcake workshop. She texted to ask if I would like to join her and it took about 2 seconds for me to respond with an excited YES! We had no idea what to expect once we scheduled our class, but let’s face it… a cupcake workshop has to be good, right!? Well I’m here to tell you that it was way more than good 🙂
|They call me Tall One for a reason!
|The Little Hands Art Studio is located in East Falls and focuses mainly on children’s parties and classes. A couple nights a week though, Jess (the owner) opens up for special adult only cupcake workshops. The events are BYO wine (because everything is better with a glass of wine!) and feature a super fab and original cupcake recipe. The events are extremely low key and last about 2 hours. All of the guests play a role in the prepping process, but there is plenty of time to mingle, chat, and sip your wine while the cupcakes bake. To cap the night, the whole group sits around a long table together to frost and decorate the cakes. So relaxing, so fun, and so delicious!
You’d have to be crazy not to enjoy this workshop. Jess is funny, witty, and has some really great baking tips up her sleeve as well. The workshop made for a truly wonderful evening with a friend, but this is also an awesome date idea if you are trying to impress a spatularette (hint hint to all you spatulars out there). Jess does private parties as well, so if you are looking for an idea for your next birthday, girls night, or work function, this could be it! And if that description didn’t sell you, then this recipe (courtesy of Jess at the Little Hands Artist Studio) for Chocolate Stout Potato Chip Cupcakes will! Maria and I loved them so much that I decided to make them again this week for her birthday. They are the perfect blend of sweet and salty that I guarantee you will not be able to resist!
-1 cup of stout beer
-1 stick unsalted butter
-1 cup dark brown sugar- well packed
-3/4 cup sour cream
-1 tablespoon vanilla extract
-3/4 cup unsweetened cocoa powder
-1 cup granulated sugar
-1 1/2 cups all-purpose flour
-2 1/2 teaspoons baking soda
-1/2 cup crushed potato chips
-1/2 stick butter- unsalted, room temperature
-8 ounces cream cheese
-4 cups powdered sugar
-4 tablespoons cocoa powder
-1/3 cup stout beer
Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners.
Start by melting a stick of butter and 1 cup of stout beer on the stove top in a heavy bottom pot. Let it cool for about 20 minutes and then transfer it to the bowl of your stand mixer. Add 2 eggs and 1 cup of brown sugar to the butter/beer mixture and mix until well combined. Add the sour cream and the vanilla and continue to mix for another 30 seconds.
In a separate bowl, mix together the granulated sugar, flour, cocoa, and baking soda. Slowly add the dry ingredients to the wet ingredients while mixing on a low speed. Fold in the crushed potato chips. (we used a food processor to make sure our chips were crushed very finely, but you could also use a rolling pin and a plastic bag).
Fill the cupcake liners about 2/3 full and bake in a 350 degree oven for about 15 minutes, or until a toothpick comes out clean. Remove the cupcakes from the tin and allow them to cool on a wire rack.
For the frosting, beat the butter and cream cheese in the bowl of a stand mixer until light and fluffy. In a separate bowl, mix together the cocoa and powdered sugar. Slowly alternate adding the dry ingredients and the 1/3 cup of beer to the mixer, beating until smooth after each addition.
Pipe or spread the frosting onto the cooled cupcakes and garnish with crushed potato chips.
**Note: This is the perfect amount of frosting for spreading, but if you plan to pipe it I would suggest making a batch and a half.
Chocolate and potato chips go together like peanut butter and jelly… or wine and cupcakes!