chocolate stout cupcakes
My favorite secret ingredient in baking is sour cream. My new second favorite? Beer.
I made these cupcakes for the first time several years ago, before I really liked dark beer. They are a festive celebration cupcake that suits birthdays, game days, and potlucks. (Some of you may remember their debut at Kevin's 30th birthday party-turned-food-festival-for-50 at our house, but if you're new to them, be assured they are a crowd pleaser!)
This recipe makes an incredibly moist, chocolatey cake that is almost black in color from the beer. But it's not bitter or overwhelming. You would never suspect that stout beer is the secret ingredient. The beer has the same effect of adding coffee in some sweet recipes: it intensifies the color and chocolate flavor. And it is delicious.
If you're not a brew aficionado, you can certainly stick with Guiness or whatever stout is on the shelves. But if you're a fan of stouts and porters, feel free to experiment with your favorites and the subtle differences in flavor. I used the Highland Brewing Company Black Mocha Stout to pay homage to our recent trip to Asheville, where the brewery is located. You could use any favorite stout, or even other sweet dark beers, such as the Vanilla Porter (from Breckenridge in Colorado). Why not make a batch with each and let your guests decide which is their favorite? You'll have 5 beers from your six-pack left over, after all, so you might as well invite some friends. (Or 50!)
Without a doubt, this recipe makes some of the moistest, chocolatiest cupcakes you've ever made. Crack open a beer and give it a try.
Chocolate Stout Cupcakes
I made these cupcakes for the first time several years ago, before I really liked dark beer. They are a festive celebration cupcake that suits birthdays, game days, and potlucks. (Some of you may remember their debut at Kevin's 30th birthday party-turned-food-festival-for-50 at our house, but if you're new to them, be assured they are a crowd pleaser!)
This recipe makes an incredibly moist, chocolatey cake that is almost black in color from the beer. But it's not bitter or overwhelming. You would never suspect that stout beer is the secret ingredient. The beer has the same effect of adding coffee in some sweet recipes: it intensifies the color and chocolate flavor. And it is delicious.
Without a doubt, this recipe makes some of the moistest, chocolatiest cupcakes you've ever made. Crack open a beer and give it a try.
Adapted from Epicurious
1c stout beer (such as Highland Black Mocha Stout or Guiness)
1c (2 sticks) unsalted butter
3/4c unsweetened cocoa powder
2c all purpose flour
2c sugar
2t baking soda
3/4t salt
2 large eggs
3/4c sour cream
Preheat oven to 350 degrees. Line muffin tins with cupcake liners or spray with cooking spray.
Bring stout and butter to simmer in medium saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in a large bowl to blend. In another large bowl, or in the bowl of a stand mixer, beat eggs and sour cream together to combine. Add stout-chocolate mixture to egg mixture and beat to combine.
Add flour mixture gradually. Beat on slow speed, then fold together by hand using a rubber spatula, scraping down sides and bottom of the bowl as you go. Fill lined cups almost until full using a 1/3c scoop. Stir batter occasionally to keep it from settling in the bottom of the bowl.
Bake 10 minutes, then rotate pans, then bake until tops spring back slightly when touched, 16-18 minutes total. Makes 18 cupcakes.
Cool completely. Remove from pan gently, especially if you did not use cupcake liners, running a butter knife or small offset spatula around the edge of each cupcake to loosen. Frost with ganache (below) or whipped cream. To store, refrigerate in an airtight container.
Ganache Frosting
1c heavy whipping cream
1lb bittersweet or semisweet chocolate, chopped
1/2t vanilla extract
Heat cream in a small saucepan over medium high heat until it just comes to a simmer. (Keep an eye on it so it does not boil over!) Remove from heat immediately, and pour over chopped chocolate in a medium bowl. Stir until chocolate is completely melted and smooth. Add vanilla. Refrigerate 2 hours until frosting is easy to spread. Frost cooled cupcakes. Or, if you can't wait, use the ganache like a glaze, as I have, after about an hour in the fridge.
1c stout beer (such as Highland Black Mocha Stout or Guiness)
1c (2 sticks) unsalted butter
3/4c unsweetened cocoa powder
2c all purpose flour
2c sugar
2t baking soda
3/4t salt
2 large eggs
3/4c sour cream
Preheat oven to 350 degrees. Line muffin tins with cupcake liners or spray with cooking spray.
Bring stout and butter to simmer in medium saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in a large bowl to blend. In another large bowl, or in the bowl of a stand mixer, beat eggs and sour cream together to combine. Add stout-chocolate mixture to egg mixture and beat to combine.
Add flour mixture gradually. Beat on slow speed, then fold together by hand using a rubber spatula, scraping down sides and bottom of the bowl as you go. Fill lined cups almost until full using a 1/3c scoop. Stir batter occasionally to keep it from settling in the bottom of the bowl.
Bake 10 minutes, then rotate pans, then bake until tops spring back slightly when touched, 16-18 minutes total. Makes 18 cupcakes.
Cool completely. Remove from pan gently, especially if you did not use cupcake liners, running a butter knife or small offset spatula around the edge of each cupcake to loosen. Frost with ganache (below) or whipped cream. To store, refrigerate in an airtight container.
Ganache Frosting
1c heavy whipping cream
1lb bittersweet or semisweet chocolate, chopped
1/2t vanilla extract
Heat cream in a small saucepan over medium high heat until it just comes to a simmer. (Keep an eye on it so it does not boil over!) Remove from heat immediately, and pour over chopped chocolate in a medium bowl. Stir until chocolate is completely melted and smooth. Add vanilla. Refrigerate 2 hours until frosting is easy to spread. Frost cooled cupcakes. Or, if you can't wait, use the ganache like a glaze, as I have, after about an hour in the fridge.