Where beer and cupcakes unite!

Jalapeno Chocolate

After eating some jalapenos this weekend (with bacon & cream cheese, drool …) I thought doing a spicy Jalapeno cupcake with some raspberry sauce sounded like a good idea, so we went for it! On a trip to Huckleberry’s, I found the perfect beer to fit my needs, the latest in a series called “12 Beers of the Apocalypse” from Elysian Brewing Company in Seattle. This one is called Peste Chocolate Chili Ale. It’s made with cocoa, cinnamon, and a blend of chiptole, cayenne, ancho, guajillo and pasilla peppers. This beer is spicy! (So spicy, it made my nose run.) I loved the beer, I could have drank a couple pints (if I had bought more than 1 bottle). If you get a chance to check out this series of beer, I highly recommend it.

I just noticed that the frosting matches the color of the caterpillar on the label. Totally meant to do that.

For the cupcakes, we used a basic chocolate cake and just added diced jalapeno to it, along with a cup of this beer. The cakes came out of the (toaster) oven and looked perfect! I love when that happens. After they cooled, we made a raspberry cream cheese frosting to top them off. I think I may have added a bit too much raspberry puree, the frosting was really runny, oh well. I could have thickened it up if I added another ton of powdered sugar, but I left it alone. I tossed in some cayenne pepper into the frosting to help bring the heat, then dipped the cupcakes in to finish them off.

Looking back, I probably would have added a little more jalapeno and cayenne to the cake batter. There was just a hint of heat to the chocolate cake, and I would have liked a little more to really match this beer. These cupcakes aren’t the prettiest we’ve ever made (except for those wrappers, check them out! Woo!), but they definitely tasted great, and I would happily make these again. (And I will happily buy this beer again, delicious!)

– Jackie & Dylan


3 responses

  1. What an excellent idea to pair this spicy beer with raspberry! I just opened the bottle of it that I bought at Elysian’s brewery on Pike Street, and, I must say, I think that they may have done too good of a job because it was really too spicy for my liking. I was thinking of using it as a marinade for a steak or for seasoning taco meat, but now I think I’ll have to set aside a cup to make some of these snazzy cupcakes! Well done!

    May 10, 2012 at 9:55 pm

    • Thank you! I was really surprised at how spicy the beer was. I did enjoy it on it’s own, but using it in a marinade or in tacos sounds like a great idea. I’m always thinking about baking with beer, but I need to start thinking about cooking with it too. I must be used to eating spicy foods because when I brought these cupcakes in for people to try, they all thought they were pretty spicy (in a just-the-right-amount kind of way) and I thought they could have been spicier!

      May 11, 2012 at 8:33 am

  2. Pingback: Cardamom Cilantro Risotto « One Baroque Girl

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