Chocolate Stout Cupcakes with Cream Cheese Frosting
Posted: July 3, 2010 Filed under: Cupcakes | Tags: a Ming Thompson recipe, beer, chocolate, cream cheese, cupcake, frosting Leave a comment »
Ingredients for Cupcakes:
1/2 cup stout beer (Brigade beer of choice: Southern Tier’s Choklat Stout)
1/2 c. unsalted butter
3 tbsp. light brown sugar
1/2 c. cocoa
1 c. flour
3/4 c. sugar
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/3 c. sour cream
Ingredients for Frosting:
4 oz. cream cheese
4 tbsp. unsalted butter
1/2 lb confectioner’s sugar
1/2 tsp. vanilla
Preheat oven to 350 degrees. Line 12-14 muffin cups with paper liners. Simmer stout, butter, and brown sugar in saucepan until melted. Add cocoa and whisk until smooth. Remove from burner and cool slightly. Mix flour, sugar, soda, and salt in a bowl. In a separate bowl, mix egg and sour cream. Add cocoa mixture and beat briefly. Add flour mixture and beat briefly. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out clean.
Make the frosting: Mix ingredients together by hand. Once blended, whip with an electric mixer until fluffy. Frost cooled cupcakes.
Port Wine & Cherry Chocolate Cupcakes with Mascarpone Frosting
Posted: June 1, 2010 Filed under: Cupcakes | Tags: a Ming Thompson recipe, cherry, chocolate, cupcake, frosting, fruit, mascarpone, port wine Leave a comment »
Ingredients for Cupcakes:
3/4 c. port wine
3/4 c. canned cherries
1/2 c. butter
3 tbsp. + 3/4 c. sugar
1 c. chocolate chips
1/4 c. cocoa
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/3 c. sour cream
Ingredients for Frosting:
8oz. mascarpone cheese
1/2 c. heavy cream
1/2 c. confectioners’ sugar
Make the cakes: Preheat oven to 350 degrees. Line muffin tin with paper liners. (The recipe yields about 17 cupcakes.)
Simmer port wine and cherries in a saucepan for 10 minutes. Remove 1/8 c. liquid; set aside. Add butter, 3 tbsp. sugar, chocolate, and cocoa to saucepan; whisk until melted. Remove from heat and let cool. In separate bowl, combine flour, sugar, baking soda, and salt. In another bowl, mix egg and sour cream. Add port mixture to egg mixture and beat briefly. Then add flour mixture and beat again.
Pour into lined pan and bake for 25 minutes, or until tester inserted comes out clean. Cool completely.
Make the frosting: Beat all ingredients on high speed for about 2 minutes or until soft peaks form. Prior to frosting, spoon remaining port liquid over eat cupcake. Then frost, and decorate with either cherries or chocolate shavings, if desired.
Key Lime Cupcakes
Posted: May 2, 2010 Filed under: Cupcakes | Tags: a Ming Thompson recipe, cupcake, fruit, key lime Leave a comment »
Ingredients for Cakes:
1 c. flour
1/2 c. graham cracker crumbs
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick butter, room temp.
1 c. sugar
2 eggs
1/2 tsp. vanilla
1/2 c. milk
Ingredients for Icing:
4 oz. cream cheese
1/2 stick butter, room temp.
2 c. confectioners’ sugar
2 tbsp. key lime juice
Make the cakes: Preheat oven to 400 degrees; line 12 muffin cups with paper liners. Mix flour, graham cracker crumbs, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined pan. Bake for 20 minutes, or until toothpick comes out almost clean.
Make the frosting: Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes.
