These cupcakes were baked for SF Beer Week! My boyfriend and I went to the kickoff ceremony and drank a lot of great locally brewed beers and enjoyed ourselves. I wish I could have used a local brew for these cupcakes, but the sound of 'double chocolate stout' just sounded so good to put in a cupcake. This is my first own recipe, so be nice to me!
Young’s Double Chocolate Stout Cupcakes
Yield: ~14 cupcakes
3 ounces unsweetened chocolate
½ cup unsalted butter, cut into chunks
½ cup Young's Double Chocolate Stout (or any other stout you might prefer, but trust me with this selection)
1 ¼ c sugar
1 cup flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
1 tsp vanilla
½ cup sour cream
Step 1
Turn on some tunes. This is gonna be a bakin, boozin, and
jammin night! Preheat oven to 350 degrees and line your cupcake tin.
Step 2
Melt chocolate and butter. I use a double boiler, and it
takes some time to melt… so I spent this time enjoying some of the leftover beer. I set
up all my measurements in advance so I could specifically do this! Mmmm,
Young’s makes for a nice dessert.
If you don't have a double boiler, I don't recommend using a microwave. It takes too long to try to melt the unsweetened chocolate. What you should do instead is make your own double boiler. Have a saucepan with water in it barely at a simmer, then take a heatproof bowl that is large enough to fit on the top of it and put it right on there. Make sure the water below isn't touching the bottom on the bowl. BAM, double boiler!
Mmm, butter and chocolate
After the chocolate butter as melted, stir in the beer until
smooth. Then remove from the heat and allow it to cool. You have now created
something amazing, be proud.
This is what it looks like right after the beer is poured
This is what it should look like after it is stirred until smooth
Step 3
Take the amazing thing you just made and make it more
amazing (and palatable) by dumping it into a mixing bowl of sugar and MIX!
ZOMG this tastes amazing!
Step 4
Now we add in the eggs one at a time and then and vanilla.
Make sure batter isn’t too warm because we don’t want to cook the eggs. Mix on
medium for about a minute. Take additional sips of beer.
Step 5
Add in half of the dry ingredients, then sour cream (weird,
yes I know, but it makes them cuppie cakes taste so yum), then the rest of the
dry ingredients.
Step 6
Put about ½ cup of batter into each lined cupcake tin. I
used one of those cookie scoopers with the release handle on it. Flippin sweet.
No mess! Bake for about 20 mins. For minis, bake about 14 mins. Let the
cupcakes cool in the pan on a rack for about 10 minutes and then take them out
of the pan and let cool completely. After that…. Time for a perfectly
appropriate frosting, chocolate raspberry cider!
Raspberry Cider Frosting
1 cup butter (2 sticks)
1/3 cup unsweetened cocoa (this is an estimate as I added in the cocoa as a last minute thing and didn't measure it out... sorry!)
2-3 cups powdered sugar
1 tsp vanilla
4 tbsp raspberry cider
Step 1
Whip up the butter with the cocoa powder and then slowly add in the powdered sugar until desired sweetness.
Step 2
Add in the vanilla and whip up. Then add in the cider slowly. It will make the frosting look a little weird at first but when its well blended in, the frosting will look almost normal. The bubbles in the cider make the frosting a little different.
Step 3
Frost them little cakies!
I love my new cupcake liners!
The frosting for these turned out really delicious with a
great mouth feel. It was very light and fluffy, and very
smooth and velvety!
YUM!
I hope you enjoy these cupcakes as much as me, my boyfriend, and other friends did!
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