Chocolate Stout Cupcakes
Well this week has certainly proved to be far more exciting than I originally thought it would be. For some reason or another I swam with a masters club. Now, I haven’t done any sort of intense cardio exercise in a very, very long time. The entire time I was swimming I kept asking myself: “Why did I think this was a good idea? This must be how Arnold Schwarzenegger felt when he started shooting The Last Stand. . .“ However, swimming laps gave me a good excuse to bake myself some cupcakes and now here we are.
It’s St. Patrick’s Day this Sunday and we happen to also be going to a wedding—both of which traditionally tend to involve alcohol. So for tradition‘s sake I decided to do some experimenting and bake with beer, stout to be specific. And now if I ever go to a St. Patty’s Day party, I’ll have something to bring!
Kelsey gave these cupcakes his stamp of approval (as my official food taster/guinea pig) and the experimenting seems to have been a success! The stout seemed to cut down the sweetness and give the cupcakes a nuttier flavor. (The original recipe that I used for guidance can be found here on Epicurious.)
Makes: 20-24 cupcakes
- 2 cups flour
- 2 cups sugar
- 2 sticks unsalted butter
- 1 cup stout
- 3/4 cup unsweetened cocoa powder
- 3/4 cup crème fraîche or sour cream
- 1 tsp baking soda
- 2 eggs
- 3/4 tsp salt
- 1 tsp vanilla extract
- 4 oz cream cheese, softened at room temperature
- 1/2 cup heavy cream
- 1/2 pound powdered sugar
- Preheat oven to 350 F.
- In a bowl mix the flour, sugar, baking soda, and salt.
- In a separate bowl combine the crème fraîche with the eggs using an electric mixer (or super-strength and a whisk)
- In a heavy saucepan over medium heat, bring the butter and stout to a simmer. Whisk in the cocoa until smooth. Cool slightly.
- Add the stout mixture to the egg mixture and beat to combine.
- Add vanilla.
- Add flour mixture and beat the mixture on a slow speed until just combined using a spatula to scrape the edges of your bowl.
- Divide the batter into cupcake liners, filling them about 2/3 to 3/4 full.
- Bake for 16-18 minutes depending on your oven. Frost once completely cooled.
- Whip together cream cheese and heavy cream.
- Slowly beat in powdered sugar.
- Chill 5 minutes in the refrigerator or until easy to frost.