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.
Spiced Stout Cupcakes
Posted: February 7, 2010 Filed under: Cupcakes | Tags: a Martha Stewart recipe, beer, cupcake, glazed, spiced Leave a comment »
Ingredients for cakes:
3 3/4 c. all-purpose flour
1/2 tsp. + 1/8 tsp baking soda
1 3/4 tsp. baking powder
1 1/4 tsp. salt
1 tbsp. cinnamon
1 1/4 tsp. nutmeg
1 1/3 c. vegetable oil
1 1/4 c. unsulfured molasses
1/2 c. + 1 tbsp. light brown sugar
2 large eggs + 1 egg yolk
1 tbsp. + 1 tsp. orange zest
1 1/4 c. (10 oz.) stout beer (Brigade beer of choice:)
Ingredients for glaze:
2 c. confectioners’ sugar
1/4 c. stout beer
Make the cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. (Yields 28 regular cupcakes, but if you need to feed a crowd, you can turn these into mini cupcakes, too.)
Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. In a separate bowl, mix on medium-low speed the oil, molasses, brown sugar, whole eggs & yolks, zest, and stout until combined. Reduce speed to low; gradually add flour mixture, beating until just combined.
Pour batter into paper-lined cups, filling roughly 3/4 full. Bake for 20 minutes, rotating tins halfway through baking time. Remove from oven when cake tester inserted in center comes out clean. Turn out the cakes onto a wire rack to cool completely.
Make the glaze: Once the cakes have cooled completely, whisk together the confectioners’ sugar and 1/4 c. beer to make glaze, and drizzle over cakes.
Unglazed cakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Once glazed, keep the cakes at room temperature. Eat the same day as glazed.
