Chocolate Stout Cupcakes ~ More chocolate cupcakes and more beer dessert recipes. I promise after this one I will seriously take a one second break from beer desserts.
Chocolate Stout Cupcakes
These are cupcakes I made for my friend’s February birthday. (Yes, I’m actually just getting around to posting it). Remember these Chocolate Chambord Cupcakes from last year? Well she requested them once more.
But hello, “I bake. I blog.” That pretty much means, just as it sounds— if I bake it I blog it. So repeating something unless I drastically change it wasn’t gonna happen. Sorry.
Okay, I’m all talk. I actually did repeat those cupcakes for her, but these were presented as a prank. She hates beer, so of course I pawned theses off as the Chambord cupcakes and she took one huge bite and gave me a chocolate-y grimace.
You should have known better, Jenny!
So while she did not indulge in these, the rest of us did along with her Chocolate Chambord Cupcakes. Now we are all pretty much bonded for the next few weeks for some hot yoga as we try to chip away the cupcakes and fight the thirty-something gravity battle- you know the one that I’ve have termed the Sponge Bob Square Ass. And that too is just like it sounds- flat ass in the shape of a square.
I know how to wet an appetite, don’t I?
Well, after that imagery let’s move back to something more appealing like the cupcakes.
A few notes:
- When the beer is added the batter may look a bit curdled, even after beating and mixing. Don’t worry it once the flour portion is added, everything turns out fine.
- Since chocolate is the star of this dessert, buy the best quality chocolate you can find especially for the chocolate panache frosting.
- For the beer I used Young’s Chocolate Stout Beer. This is an easy find chocolate stout.
- The cupcake can be fully assembled the night before and kept refrigerated.
Chocolate Stout Cupcakes
Adapted from Cooks Illustrated
Preparation: Line wells of cupcake pan with paper liner. Heat oven to 350 degrees F.
Makes 12 cupcakes
Ingredients:
Cupcakes:
- 8 tablespoons unsalted butter, cut into 4 pieces
- 2 ounces bittersweet chocolate chopped
- ½ cup Dutch processed cocoa
- ¾ cup unbleached all-purpose flour
- ½ teaspoons baking soda
- ¾ baking powder
- 2 large eggs
- 1/3 cup chocolate stout beer
- 1 teaspoon vanilla powder
- ¾ cup sugar
- 1 ½ teaspoons table salt
- ½ sour cream
Chocolate Ganache Frosting:
- 12 ounces of bittersweet chocolate, chopped into small pieces
- 1 cup of heavy whipping cream
- 2 tablespoons of unsalted butter
Instructions:
Cupcakes:
- Add butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over (not on) saucepan containing barely simmering water; heat mixture until butter and chocolate are melted; whisk until smooth and combined. Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs and beer in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.
- Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Place the chopped chocolate into a medium bowl and set aside.
- Heat the cream and butter in a saucepan over low heat and gently stir. Heat cream and butter until bubbles start to form around the edges of the pan. Remove saucepan from heat.
- Pour the hot cream over the chocolate and let the mixture rest for 3 minutes. Then gently stir until the chocolate is completely melted and smooth.
Wow that is one beautiful picture. Love the plate.
Lovely cupcakes! I still have yet to make chocolate stout cake or cupcakes, but they sound amazing!
Is that supposed to be 1/2 c of sour cream?