Adding a stout-infused twist to traditional dessert favourite
A dollop of cream cheese frosting tops off the chocolate-infused beer dessert that goes well with any summer evening.
There is no doubt that this cupcake is exclusive and is becoming a popular recipe onthe Internet, so here is a personal favorite recipe I have tweaked to be unique.
3/4 cup of unsweetened cocoa
2 cups of sugar
2 cups of all-purpose flour
1 teaspoon of baking soda
Pinch of sea salt
2 bottles of stout beer, St-Ambroise Oatmeal Stout and Guinness both work
1/2 of unsalted butter, melted
1 tablespoon of vanilla extract
3/4 cup of sour cream
1 package, 8 ounces, of cream cheese, softened
1 cup of heavy cream
3 3/4 cups of confectioners’ sugar
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk the cocoa, sugar, flour, baking soda and salt.
In another large mixing bowl, combine one bottle of stout beer and vanilla, add in cooled butter. Beat in eggs, one at a time. Once combined, mix in sour cream until thoroughly combined and smooth. If chunks appear, do not worry they will mix in with the dry ingredients.
Gradually mix the dry ingredients with the wet mixture until smooth.
Divide batter equally into cupcake wrappers, filling each about half. Bake for 12 minutes and rotate the cupcake pans. Bake for another 12 minutes or until the cupcakes have risen and set in the middle. Cool before removing.
In a medium bowl, beat the cream cheese until light and fluffy. Using a hand mixer will make this step easier. Little by little, beat in the heavy cream. Once the cream cheese and heavy cream are combined, slowly mix in the confectioners’ sugar until smooth. Add two tablespoons of the second bottle of stout beer, consume the rest for personal enjoyment. Cover bowl and keep chilled until the cupcakes are cooled off, approximately 15 minutes.
Top each cupcake with a dollop of beer foam frosting and enjoy.