In case we haven’t mentioned it enough, Dylan and I are getting married … this weekend! Finally after over a year of planning, our wedding is here. To say that we’ve been busy is probably an understatement. This week, I thought it’d be a good idea to visit a past post, and 1-up it by sharing the recipe. I’d say that’s a win for everyone!
Remember those Crème Brûlée cupcake that we made back in September? Well, if you don’t, you can check it out here. For these cupcakes, I highly recommend using the Crème Brûlée Stout from Southern Tier Brewing Company. If you can’t find it, another sweet stout could work too. Anyways, on to the important stuff! The recipe! This should make around 2 dozen cupcakes.
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt, plus extra for egg whites
1/2 cup butter, room temp (1 stick)
1-1/2 cups sugar
2 eggs, separated
3/4 cup beer
1/4 cup heavy cream
3 tablespoons caramel
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees, prepare cupcake pans with paper liners.
2. In medium bowl, combine flour, powder and salt, stir with whisk until mixed. Set aside.
3. In large bowl, cream butter and sugar until well combined. Add egg yolks and mix well.
4. Combine beer and heavy cream in measuring cup (it will look gross, just go with it) and add it to the creamed butter and sugar, alternating with the dry ingredients. Make sure to end with the dry ingredients. After that’s all together, add in the caramel and vanilla.
5. In separate bowl, beat egg whites (saved from earlier) until you get stiff peaks. Carefully fold into the cupcake batter using a rubber spatula.
6. Fill cupcake liners 2/3 full and bake 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
While you’re baking, you can prepare the filling:
1 cup brown sugar, plus extra for later
4 egg whites
1/4 teaspoon salt
1 cup butter, room temp (2 sticks)
7. In a double boiler, combine sugar, salt, and egg whites. Constantly whisk while sugar dissolves and the mixture gets warm. Then remove from heat and use an electric mixer to beat it until the egg whites form stiff peaks. Continue mixing until it cools, probably 6 – 7 minutes, all together.
8. Add in 2 tablespoons of the softened butter at a time while continuing to mix on medium speed. After all the butter is added, increase mixing speed and beat until it appears thick, 2 – 3 minutes.
9. After your cupcakes have all been baked and cooled, use a sharp knife to cut out a decent sized crater in the cupcake tops. (not a ton, just enough to fill and have some cupcake left over.)
10. Fill the cupcakes with the prepared filling. Sprinkle each with a little brown sugar, then use a Crème Brûlée torch to caramelize the top. We have this awesome torch-like lighter that worked perfectly for this.
Enjoy these cupcakes with your left over beer, and you’ve got yourself an awesome dessert!
Next week we’re going to have a guest post from Cooking With Surly, which also includes a recipe, so make sure you come back to check it out.
Jackie & Dylan
It’s been quite the whirlwind of a weekend for us here at Sweet and Stout! With our wedding rapidly approaching, we’ve been getting pretty busy taking care of all the fun little details that go along with planning such an event. We were also plenty busy this weekend doing cupcake and beer related activities!
On Friday evening we made a guest appearance at Spokane Real Deals and their Girls Night Out event. We sold some cupcakes, and got to talk with some really great people, including Rachelle and Kris, the owners. We also met Ginger of Peace, Love & Pearls, who does great work revamping vintage jewelry. Ginger actually inspired our idea for this week’s cupcake flavor, but I’ll get to that. To top it all off, we got to meet Dan, of Duo Brewing, who happened to be in Spokane this Sunday. We’ve been following Duo Brewing for a while now, so it was really awesome to meet half of the duo behind the beer. We are definitely looking forward to trying some of their beers in the near future.
Anyways, I know you all really came here to read about our cupcakes, so here they are:
That’s a chocolate covered potato chip on top of a chocolate cake, with chocolate frosting, of course! While I was talking to Ginger on Friday evening, she mentioned that she used to have a business that made chocolate covered potato chips. This sounded like such a tasty idea, I decided that we had to give it a try. Making them was quite easy, just melt some chocolate and dip in your favorite chip. Let me tell you, I’m really upset I haven’t tried this sooner in life. I’m sure they have no health benefits, whatsoever, but, they were the perfect balance of salty and sweet. Definitely worth trying.
For the cake we used Rogue Chocolate Stout, a deliciously rich chocolate stout, that paired fabulously with our chocolate cake. If you are into chocolate beers, I highly recommend you give this one a try. The roasted malt flavor combined with the chocolate is sweet and toasty, and there’s just a hint of bitterness that balances it out. For the frosting I used a regular cream cheese base, then just added the leftover melted chocolate that I had dipped the potato chips into. Looking back on the last year+ of this cupcake blog, I don’t think I’ve ever done just a chocolate cream cheese frosting. That’s almost hard to believe, considering how much I love chocolate. It was pretty much the tastiest chocolate frosting ever, and I will definitely incorporate it into more cupcake recipes! (Chocoholic-4-life)
The only thing that bothered me about this cupcake creation was that the part of the chip that was covered in chocolate got a little soft, not necessarily soggy, just not as crispy as I wanted it to be. I’m not sure what would be the fix for it, but I’m willing to eat plenty more until I figure it out. So, let us know what you think– would you try a chocolate covered potato chip (on a cupcake)?
- Jackie & Dylan
Blueberries and chocolate combined is entirely underrated. It is a fantastic combination of flavors, and I highly recommend trying it. This weekend we created a chocolate cake using North Coast Brewing’s Old Rasputin Imperial Stout, and combined it with some frozen blueberries, best idea, ever (maybe). Not only is blueberry and chocolate a great combination, this beer is spectacular. Old Rasputin weighs in at 9% ABV, so even after a half bottle (1 half for cupcakes, 1 half for me), I was feeling pretty tipsy.
The cake itself was a basic chocolate, the only thing different was that we added in about a cup of blueberries and we puréed them in a blender before adding them into the batter. The cake turned out dark and delicious with a hint of stout flavor and blueberry. Perfect. What didn’t work out great for me was the frosting. I was avoiding making a trip to the grocery store, so I used the butter and left over cream cheese I had on hand. Well, I guess the butter wasn’t too happy with my blueberries and lemon I added to it, and the frosting separated before I could even get it on the cakes.
Being that it was a beautiful, summer-like day, here in Spokane, I decided to pair the cake with some Tillamook Mudslide ice cream and forgo the frosting all together. Sometimes, cupcakes don’t need frosting, and this was definitely an awesome alternative! I topped the dish with some thawed blueberries, and now I can’t wait to go back and have more.
- Jackie & Dylan
These week’s cupcake is brought to you by my love for chocolate, and my plentiful supply of bananas. We used Voodoo American Stout from Left Coast Brewing Company in the cake. This beer has a roasted, almost coffee-like flavor to it, and is great paired with chocolate. A cup of beer went into the cake, and Dylan and I shared the rest of the 22 oz. bottle, at 10 am! Nothing like a little buzz to wake you up in the morning, I say.
This cake recipe has 2 mashed bananas in it, and in the finished cake the banana flavor comes out really well. I love adding fruit into cake because it always turns out very soft. For the frosting we used a peanut butter ganache. I enjoy using ganache as a cupcake frosting, it’s really easy to change the flavor to compliment whatever kind of cake you’re baking. I used the same recipe I always do, just changed the amounts a bit to accommodate the peanut butter.
Truth be told, I didn’t make nearly enough frosting for all the cupcakes today. The frosting gun (what else would you call it?) that we have at home really puts out a lot of frosting. I won’t complain too much, the frosting does look very nice when we use it. I’ve run out of frosting before and I’ve learned from experience, if you just pile on some peanut butter, it’ll do the job.
Dylan doesn’t actually like banana, but I think I may have converted him.
- Jackie & Dylan
After the busy weekend we’ve had here at Sweet and Stout, I wanted to give you all a treat for following us along, and helping in our success. We really wouldn’t be where we are today without fans like you, we are very grateful! Saturday we baked 12 dozen cupcakes for the Steam Plant Grill for their Valentine’s Day Menu. We’re hoping to become a regular dessert over there, so if you’re in Spokane, you should stop by, grab one of their delicious beers, and have a cupcake. We were pretty tired after making 144 cupcakes, but it was definitely worth the effort.
Today I wanted to share with you a little treat that I made for a friend a while ago. These are called Black Bottom Cupcakes, and the recipe is based off of this one from Women’s Day Magazine, with a Sweet and Stout twist, of course.
Guinness Black Bottom Cupcakes
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1 stick butter, melted (1/2 cup)
1 cup stout beer
1 teaspoon vanilla
1 tsp white vinegar
1 8-ounce package cream cheese
1/3 cup sugar
1/4 teaspoon salt
1. Preheat your oven to 350 degrees. Put cupcake papers in muffin pan. I believe this made a dozen full size cupcakes, but it’s been a while.
2. Start with the top ingredients. In medium bowl, mix cream cheese, egg, sugar, and salt using an electric mixer until creamy. Set aside.
3. Now for the bottom ingredients: In large bowl, combine flour, cocoa, baking soda, and salt. Use a whisk to mix it all together. Place beer, melted butter, vanilla, and vinegar together in a separate bowl and whisk together. Then take the liquid and mix it into your dry ingredients. Use mixer until combined.
4. Drop 2 tablespoons of bottom mixture (chocolate) into prepared cupcake liners. Top with 2 tablespoons of top mixture (white cream cheese). You could swirl them together if you like, or just do half and half. (Either way, they taste delicious!)
5. Bake in preheated oven, 18 – 20 minutes.
I didn’t do any kind of frosting for these, but it is definitely an option. Maybe an Irish cream frosting would be tasty on top. That part is entirely up to you. Thanks again for all the beer cupcake love you guys have given us! Happy baking, as always!
- Jackie & Dylan
This week, I challenged Dylan to come up with a cupcake we could make without having to go the store to get anything special for it. Dylan agreed, and we came up with this coffee-inspired cupcake. We took a basic cake recipe and added in strongly brewed coffee and Dick’s Imperial Stout. The beer was dark and malty, seemingly a good match for the coffee flavor we were going for.
I was hoping to get the baking done early in the day, so I fired up the oven around 11 am, cracked a beer, and got to mixing. Usually our oven takes a while to heat up, but an hour later it still had not reached 200 degrees. I knew something was wrong. [Insert giant sad face here] How can we work without an oven? Luckily for us, our toaster oven stepped in to save the day. I could go on a long spiel about how awesome toaster ovens are, but I’ll spare you [they're awesome, everyone should own one]. I’m glad we have one, but I did have to make these cupcakes 6 at a time. My hopes of baking the cupcakes early, getting them frosted and done by early afternoon was gone.
After the long bake-a-thon, and a skype chat with my mom, we were ready to make frosting. Our idea was to make a meringue frosting (looking like the foam on top of a coffee? maybe…) and then top it with a small pool of caramel. Apparently I wanted to make these as messy as possible, and was quite successful at it. My meringue turned out pretty good, that stuff can be tricky sometimes. I tried to create a place for the caramel to sit without oozing all over the place (you can kind of tell from the pictures) – then broiled them to hold their shape. Once they were out, I used the stickiest caramel on earth, and poured some on top. What. A. Mess.
After all that drama with the oven dying, it was finally time to sit down and do a taste test. Now, maybe I’m biased because I gravitate towards chocolate desserts, but these cupcakes were just alright to me. It’s not that they were bad, I just don’t think the coffee flavor came through enough for my liking. The meringue was tasty, the caramel was messy. I’d say if we attempted to make these again, I’d probably change up the recipe a bit and add espresso instead of just the strong brew. I’d also skip the meringue and go for a whipped cream frosting, seems that it would be more fitting for a coffee-type cake. Okay, and I’d probably make them chocolate, too. [Don't judge me.]
My apologies to any coworkers that get sticky fingers tomorrow after trying one of these!
- Jackie & Dylan
Another chocolate cupcake to add to my list of favorites. This one is made with a Vanilla Bourbon Stout and is flavored with espresso and dark chocolate. I think this is the first local beer we’ve used! It’s from the Coeur d’Alene Brewing Co. and we successfully acquired a growler of it this past Sunday at the Steamplant Grill (Be sure to check out their Beer Menu, yum!). This beer is the nectar of the god’s. Whenever I go to the Steamplant, I have to get a pint, it’s my favorite of their beers.
I started these cupcakes off a little late last night. We met up with a new friend at the Steamplant to talk about beer and life. Then we ended up coming home with a growler of Vanilla Bourbon Stout. If you know me, you know I’ve been on a quest to obtain one since I was denied a few weeks ago. I did not leave disappointed.
Instead of just using regular Hershey’s unsweetened baking chocolate, I opted to use a couple of really dark chocolate (like 72% I think) candy bars that were flavored with espresso beans. I probably used 6 ounces of candy bar (and had a little left over for myself to enjoy) and it added so much flavor to the recipe. This beer is great all on it’s own (and also great with some vanilla ice cream in a beer float), but when I was melting the chocolate into the beer, it smelled extra amazing!
For the frosting, I used my regular cream cheese mixture, and added a little cocoa powder and about a shot of espresso. It turned out really good, not overpowering, but definitely a noticeable mocha flavor.
I think I’ll be adding these ones to the list of cupcakes I want to make for our wedding!
I’ve been wanting to try Young’s Double Chocolate Stout for a while now and I was not disappointed. This beer reminds me a lot of Guinness, it’s nitrogenated, very dark and very delicious. There’s a hint of chocolate, but it’s not over powering, a very tasty brew!
I know I’m a chocoholic, so I swear I won’t do another chocolate cupcake next week, I just couldn’t resist this time. The funny thing is that a coworker found me this really cool recipe to make these, and I left it at work over the holiday weekend. I still really wanted to make them, so I improvised. I used my go to chocolate cake recipe, see the ESB Chocolate with Salted Caramel (minus caramel and salt), and created a cookies and cream type of frosting to go with it. The frosting was basically cream cheese with a little Bailey’s Irish Cream (instead of vanilla) and some crushed up Oreos. It turned out really good (and I’m so happy there is extra in the refrigerator!).
I’ve said this before, but I’ll say it again, one of the best parts about baking with beer is drinking it while you’re baking. My chocolate beer cake recipe calls for 1 cup of beer, so there was still half a can for me to enjoy. We started baking kind of early in the morning, so I felt a little bit naughty drinking before 11am. However, since yesterday was a holiday, I think that makes it okay. After baking, Dylan and I enjoyed another beer, a game of cribbage and watched our dog, Big, splash around in his puppy-pool. It was a really nice – and relaxed – holiday.
I hope your holiday was just as enjoyable!
This weekend was busy! Dylan was a court monitor at Hoopfest and wasn’t around all weekend. The house was getting pretty messy so I spent Saturday deep cleaning and clearing out clutter. I pulled together 4 big garbage bags of clothes and shoes that I donated to Goodwill, and it felt pretty good. When Sunday came around I had it in my head that I was going to go get a growler of Vanilla Bourbon Stout (so delicious!) from The Steamplant Grill in downtown Spokane. I met Dylan there after he was done at Hoopfest. My dreams were quickly deflated when the waitress told me they weren’t selling growlers of it because they were near the end of their keg. She said they didn’t want to run out of it before the next batch was done, and I understood, I was just pretty bummed about it.
I should have planned ahead, or at least had a backup plan, but I didn’t. Dylan and I talked it over (while I had a pint of Vanilla Bourbon Stout, seriously, so good!) and decided to use the Sam Adams Cream Stout that we had at home. Sam Adams Cream Stout is pretty darn good too, so I thought it’d be good in my vanilla-not-sure-what-flavor-frosting-yet cupcakes.
The recipe I used was one that I had drastically modified from the original and had attempted once before when I made pistachio rosewater cake. I think I mentioned it a couple posts ago, but the cake (while it tasted very good) sunk when I pulled it out of the oven. I attributed this to it just not baking long enough. Using this recipe a second time, I vowed to leave the cupcakes in longer. Well, not 1 minute after I pulled them out of the oven, they all had a giant crater in the middle.
So here’s what I think went wrong. Originally in making the pistachio cupcakes, I couldn’t find pistachio paste anywhere, so I found the next best thing… pistachio pudding mix. I thought I could get the pistachio flavor I was looking for and get a decent cupcake out of it. The flavor was there, and it was good, but I think the pudding made the batter a lot more dense than a batter without pudding in it and caused it to fall after being removed from the oven. Yesterday I went into this knowing that I needed to counteract the sinking so I put in a little extra baking powder, but I had used vanilla pudding too, and I think this was my downfall.
I just wasn’t really happy with how these turned out, so I’m not taking the leftovers with me to work. I did take a couple pictures to share with you guys. I guess you can’t get it right every weekend. Now I know to take that recipe out of my book, and I will work on a better vanilla cake recipe for the future. Besides, I still am going to get my growler of Vanilla Bourbon Stout… just going to have to wait a few weeks I think.
I think I need to start coming up with more creative names for my cupcakes. This one is a peanut butter lovers dream.
These cupcakes were Dylan’s idea. We had a few different bottles of Samuel Smith’s in the fridge, one being their oatmeal stout. (I should add that this beer gets very high mark’s on Beer Advocate. You should try it if you’ve never had it, it’s a very good beer.)
These were fun to make. About 45 minutes before I heated up the oven, I made this sort of chocolate peanut butter ganache and put it in the refrigerator (to be used later in the recipe). I made a basic chocolate stout cupcake to start with. Then after my ganache was cold, I hand rolled it up into little balls and plopped 1 in the middle of each freshly batter-filled cupcake liner.
I fear I may have baked these a little too long, but they still turned out great. I made some pistachio rosewater cupcakes with a nut brown ale a couple days ago for Dylan’s dad’s birthday and I didn’t bake them long enough, and now I’m paranoid about my baking times! I ended up figuring out a (tasty) workaround on those cupcakes, but they weren’t very pretty looking, so that’s why I won’t be posting them up here on sweetandstout unless I make them again some time.
These were just slightly over cooked, but the gooey peanut butter center and the peanut butter buttercream frosting definitely made up for it. Oh yeah, and Dylan thought we should top them with chopped up Reese’s Peanut Butter Cups … how could I disagree?
Aside from baking a little too long, the only thing I regret about these cupcakes is that I didn’t make more of them. My recipe worked out to making only about 15 cupcakes. It’s tough when you’re wildly mixing ingredients in the kitchen sometimes! The batter turned out pretty thick and looking back I think I could have increased the amount of beer I used and I would have gotten a few more cupcakes out of it. Oh well, there’s always next time!
Although I’m not Irish (I’m Scottish), Dylan is quite the Irishman and I really wanted to create something special for St. Patrick’s day. We both share an undying love for Guinness, so when I came across a recipe for Chocolate Irish Stout cupcakes with Irish Cream frosting, I had to try them.
Let me tell you, baking with beer is twice as fun as baking without, whether it goes in the recipe or not.
This recipe called 1 cup of beer so I went with the 24 ounce bottle of Guinness Extra Stout we had in the fridge, poured out 1 cup for my recipe and we shared the rest. The batter was very dense, like scooping fudge into the cupcake trays. They smelled amazing while they were baking and 21 minutes later they were done. I went with the extra stout because I wanted the flavor of the beer to be noticeable in the finished cupcake. Although I haven’t gone back and made this recipe with Guinness Draught, I think this was a good choice. The final cupcakes had a distinct stout flavor which tied in well with the chocolate and Irish Cream flavors.
I had a recipe for the frosting, but it wasn’t getting the consistency that I wanted so I improvised on it a little bit. Instead of a fluffy frosting, it turned into more of an Irish Creme icing, which was fine by me. It was made with powdered sugar, Bailey’s Irish Creme and I threw in a little Kahlua just for fun. In the end it was somewhere between frosting and icing, but it didn’t really matter what you called it, it was delicious.
These cupcakes turned into an alcoholic’s dream. The dark chocolate and the Guinness blended perfectly together and the Bailey’s frosting was a great compliment. You could taste the alcohol, but it wasn’t overpowering. I brought in 85% of these cupcakes to work (so I wouldn’t keep all those calories to myself) and they were well received. They also went REALLY fast. Imagine that!
I would make these cupcakes again, so far these are my favorite.