ESB Chocolate with Salted Caramel and a recipe too!
Last week I took a little break from the cupcakes, so to make it up to you, I decided it’s time to post another recipe.
This cupcake idea came from some salted caramel brownies Dylan’s mom made as a dessert one time while we were visiting. They were very tasty, and I thought that a cupcake in a similar style would be a fun idea. Dylan & I got some Ski to Sea ESB from Boundary Bay Brewery and thought it would be the perfect compliment to the chocolate & salty caramel flavor I was going for.
I guess you could say these cupcakes were totally Bellingham inspired! Dylan & I have decided to forgo a wedding cake and will be making our own beer cupcakes for our wedding in Bellingham next summer. I’m pretty sure these are going to be on the list, they turned out really good!
Instead of doing a frosting (I think I’ve been on cream cheese frosting kick lately) I opted for a chocolate & caramel ganache. Ganache is one of the easiest things to make, and I had no idea until recently. So, if you want to try it out, I recommend you make it up before you start baking your cupcakes, as it will need time to cool and thicken up.
Chocolate Caramel Ganache
1 cup heavy whipping cream
1- 12 oz. bag of semi-sweet chocolate chips
1/2 cup caramel (like the kind you spoon over ice cream)
- Heat heavy cream in small saucepan until it starts bubbling on the sides. (Basically, almost boiling.)
- Place chocolate chips in a small metal bowl. After heavy cream has come to an almost boil, pour cream over chocolate chips and stir until smooth.
- Stir in caramel. Place bowl in the fridge to cool to desired consistency, probably about 35 – 40 mins.
After you get that going, you’ll want to get started on the chocolate cake.
Chocolate Beer Cake
3 cups flour
2 tsp baking soda
1 tsp salt
2/3 cup butter or margarine
2 cups sugar
6 tbls bittersweet cocoa powder
2 tbls vegetable oil
3/4 cup milk
1 tsp vinegar
1 1/4 cup beer
- Preheat oven to 350 degrees. In medium bowl, sift together flour, baking soda & salt. Set aside.
- In large bowl beat butter and sugar until fluffy. Add eggs, chocolate & vegetable oil. Use electric mixer to blend well.
- Measure out 3/4 cup milk and add 1 tsp of vinegar to the milk to use in next step.
- Add flour mixture alternately with beer and milk. Mix well between each addition.
- Pour batter in lined cupcake pans using 1/4 measuring cup. This should fill it about 2/3 full.
- Bake cupcakes for 20 – 23 minutes. Check with toothpick for done-ness.
After the cupcakes have cooled, take the ganache (when it’s at a spreadable consistency) and spread over cakes. Sprinkle each with a pinch of coarse sea salt while ganache is still soft. Now you can refrigerate these for later, or enjoy right now!