The Riot Fest Bake-A-Thon is back! We want to see what you’re cooking up for the holidays. Share your baked goods with us on TikTok (and only TikTok, wise guy), and you could win a pair of VIP tickets to Riot Fest 2021.
Here’s how to play:
Step 1: Film yourself making some holiday baked goods—cupcakes, fruitcake, fast food monstrosities, whatever. Just make sure it’s yours!
Step 2: Post your tasty treat tutorial on TikTok, and tag us with #RiotFestGetsBaked.
Step 3: You have until Tuesday, January 5 to enter (so you can post your day-of Christmas cooking after your stomach ache wears off). We’ll choose the tastiest-looking entry and gift them a pair VIP tickets to Riot Fest 2021. Get cooking!
@riotfestWin a pair of Riot Fest 2021 VIP tickets by sharing your favorite #holidayrecipe and tagging #RiotFestGetsBaked. Winners chosen Jan. 5♬ Riot Fest Jingle Bells – Riot Fest
Need some inspiration? Our friend Katie Hovland cooked up some delectable Riot Fest cupcakes smothered in homemade dark chocolate. Watch our how-to and follow the recipe below for some delicious inspiration:
RIOT FEST’S CHOCOLATE CUPCAKE RECIPE
Here’s what you’ll need to bake your cupcakes:
✶ 1 cup all-purpose flour
✶ 2/3 cup unsweetened cocoa powder
✶ 3.4 teaspoon baking powder
✶ 1/2 teaspoon baking soda
✶ 1/2 teaspoon fine sea salt
✶ 2/3 cup buttermilk*
✶ 1 teaspoon pure vanilla extract
✶ 1 1/4 sticks unsalted butter, slightly softened
✶ 2/3 cup sugar
✶ 1/3 cup lightly packed light brown sugar
✶ 2 large eggs
(*For a substitute, Try 2/3 cup of whole milk or milk substitute, with 1/2 teaspoon of either vinegar or lemon juice.)
Preheat the oven to 350. Line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, stir together the buttermilk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 mins. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating unit just blended after each addition.
Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 18 to 20 mins. Transfer the pan to a wire rack and cool completely before frosting with the dark chocolate frosting.
DARK CHOCOLATE FROSTING
Here’s what you’ll need to whip up a delicious chocolate coating for your cupcakes:
✶ 1 1/2 sticks unsalted butter, slightly softened
✶ 1/8 teaspoon fine seal salt
✶ 2 1/2 cups confectioners sugar, siftted
✶ 1/4 teaspoon pure vanilla extract
✶ 6 ounces bittersweet chocolate, melted and cooled to room temperature
✶ 2 tablespoons whole milk (or milk substitute)
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the salt on medium speed until fluffy, 1 to 2 minutes. Gradually add the confectioners’ sugar and beat until smooth, 2 to 3 minutes. Add the vanilla and melted chocolate and beat until just incorporated, being careful not to incorporate too much air into the frosting. Add milk 1 tablespoon at a time, if needed, to achieve spreadable consistency. Frost those cakes! Add chocolate sprinkles if desired.