Wednesday, December 2, 2009
Chocolate Stout Cupcakes
I have been craving chocolate cupcakes but not the ones you buy in stores nor the boxed kind. I was looking for a cupcake with a twist. When I came across this recipe I actually wondered if they would be good considering that they called for beer. Seeing that I had a few beers left over from our last house party I decided I would try it and see what happened. I was pleasantly surprised how good they were. While it calls for a full beer, you would never guess that the wonderful taste cames from beer. I will for sure keep making this recipe from here on out.
Makes 24 cupcakes
Recipe adapted form Dave Lieberman
Before you get started I do have a recommendation and that is use ALL ingredients be at room temperature.
* 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
* 2 cups sugar
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* Pinch fine salt
* 1 bottle Guinness stout beer (or any stout beer you prefer)
* 1 stick butter, melted
* 1 tablespoon vanilla extract
* 3 large eggs
* 3/4 cup sour cream
For the frosting you will need
* 1 (8-ounce) package cream cheese, softened at room temperature
* 3/4 to 1 cup heavy cream
* 1 (1-pound) box confectioners' sugar (sounds like a lot but it's for the frosting)
Directions for cupcakes
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until nicely domed, and set in the middle but still soft and tender. Cool wire cookie rack.
To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. (I like to add a little of food coloring just to make them look a little more festive)
Once cupcakes have completely cooled you can frost each cupcake with the cream cheese frosting. You can also top each cupcake with your favorite candies, sprinkles or a dusting of coca.