Sometimes you forget that it’s important to make a cupcake that involves three procedures. You don’t realise that it’s probably what you needed to get your head screwed on right. To know that whatever happens, stirring warm cream and dark chocolate will work better than any other form of therapy.
There are cupcakes, the sort that lay it all out for you; cake and frosting. Then there are cupcakes; the ones that hold dark secrets. Maybe they’re more like people; we all have secrets, stories we haven’t told, things we can’t share, the very ones that make us who we are. They don’t define us, they merely shape the way we operate. Much like us, these cupcakes aren’t about to bare all. It’s a dark chocolate cake, filled with ganache and topped with beer frosting. Yeah, it looks like chocolate and vanilla; but the beer gives the cake such an edge, it’s worth trekking to your local store for a gluten-free beer just so you can experience this all for yourself.
Things have happened since I last wrote, and with all that’s said and done, I’m glad I’m returning with these cupcakes; familiar, yet different.
Am I starting to trail off? Are we even talking about cake anymore?
Probably. Most definitely.
Cake makes my heart sing. I hope it does the same to yours too.
Happy New Year, a little late, but better than never! :)
I used Guinness for my cupcakes since the lucky guy who’s receiving them isn’t gluten intolerant. Please, PLEASE find a gluten-free version if you’re allergic to it. I’ve seen sorghum beers around and I’d like to suggest that beer/root beer may work as well!
Chocolate Beer Cupcakes (Adapted from The Butch Bakery Cookbook, makes 12 standard)
1 1/2 sticks butter (180g)
1/2 cup Valrhona cocoa powder (or any natural cocoa)
3/4 cup dark stout (Guiness or try a cola or root beer; poured and settled before you measure)
2 large eggs, broken
1/2 cup sour cream
1 cup + 1 tbsp GF flour blend
1/4 cup GF oat flour
3/4 cup caster sugar
1 tsp baking soda
pinch of salt
1) Preheat oven to 170°C. Line a standard 12-cup muffin tin with paper liners.
2) In a medium saucepan, melt the butter over a low heat. Stir in the cocoa powder and stout. Allow to cool for 10 minutes.
3) Whisk the flours, sugar, salt and baking powder together in a separate bowl.
4) In the bowl of a stand mixer fitted with a whisk attachment, whisk the eggs and sour cream together. Add in the chocolate-stout mixer and mix well. Add in the flour mixture and mix until no white streaks remain. Divide evenly between the cupcake liners. Bake for 22-25 minutes or until a skewer inserted comes out clean.
5) Allow to cool for 15 minutes before removing from tin to cool completely.
6) To fill, use a small sharp knife to cut a ‘cone’ out of the tops of the cupcakes. Using a melon baller or a small teaspoon, hollow out the hole a little more so it can hold more ganache. Using another teaspoon, fill each cavity with ganache. Top the cupcakes with the cone you just cut out. Press gently so it’s almost flat.
7) Using a palette knife, spread two tablespoons of frosting over the cupcake. Dust with cocoa powder. ENJOY!
3/4 cup heavy cream
1 cup 55% chocolate chips
1) Place the chocolate chips in a heat proof bowl.
2) Heat the cream in a microwave-proof bowl in 30 second bursts until it starts to bubble. Pour over the chocolate.
3) Using a spatula, slowly stir until all chocolate has melted and combined happily with the cream. Allow to stand until it’s of a spreadable consistency.
1 stick unsalted butter, softened (120g)
2 2/3 cups icing sugar
3 tbsp stout
1/2 tsp vanilla extract
Pinch of salt
1) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2 cups of icing sugar together until well combined.
2) Add in the stout, vanilla and salt. Mix well.
3) If icing isn’t stiff enough, add in the icing sugar, 1/3 cup at a time until you get your desired consistency.