Dylan and I got married on the 21st in beautiful Bellingham, Washington! As much as we love you all here, we are out enjoying our honeymoon, so we’ve lined up a couple guest bloggers to take over in the mean time. We’ll be back in a couple weeks!
We did a guest post over on cookingwithsurly.com a couple months ago and now Alissa is stopping by Sweet and Stout to do the same. She writes a great blog about cooking with beer in all kinds of recipes, you should definitely go check it out.
We started chatting back in May about exchanging recipes, and both agreed it was a great idea. Alissa had been wanting to try her hand at beer cupcakes for a while, her recipe comes from Smitten Kitchen and is called “Chocolate and Whiskey Beer Cupcakes”. The title alone makes my mouth water!
Alissa says the only issue with these cupcakes was that she bought a new silicone pan and figured that the paper liners weren’t necessary if you just grease it really well. As it turned out, the cake kind of stuck to the pan, so paper liners would have been more favorable. Even still, she was able to save a few for her photo of these delicious treats. Alissa used Schokolade Bock, from Millstream Brewing, and says it turned out good. Some styles of bock beer are dark and very malty, a great beer to pair with a rich chocolate cake. I think a dopplebock would be a excellent choice. Many thanks to Alissa and Smitten Kitchen for this amazing sounding recipe!
So, want to give these cupcakes a try for yourself? Check out the recipe below:
Chocolate Whiskey and Beer Cupcakes
Makes 20 to 24 cupcakes
1 cup stout (I used Schokolade Bock, but Surly Coffee Bender would be great too!)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream)
Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes.
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!
What happens when you take a flavor that all north westerners truly love and decide to turn it into a beer? You get Rogue Brewery’s Mocha Porter. This beer is a wonderful blend of malt and hops that leaves you with a creamy mocha flavor that stays with you long after you put that first taste down. A little history of the beer from Rogue states that the: “Mocha Porter was once known as New Porter, in honor of the town of Newport, Oregon and home of Rogue Ales.” They also say the beer was made to be: “dedicated to the chocolate lover in each of us.” The Mocha Porter per Rogue Brewery is said to pair well with desserts and that’s exactly what we did.
Taking this Mocha Porter, some instant coffee and our talent of creating wonderful cupcakes, we made these tasty looking treats. Combining what would be a seemingly innocent idea of a mocha cupcake and adding this wonderfully flavorful beer to the mix made these moist and intoxicating treats. After we had the batter mixed up we both tasted it and decided that we needed to come up with a frosting that matched the richness of the cupcake, so we turned to our liquor collection.
After much consideration and debate we decided to really play up the coffee flavor that the cupcakes where hinting at. The cupcakes themselves tasted much like a chocolate coffee cake with the robust flavor of the Mocha Porter peaking through the cracks, so how could we boost the coffee flavor? We decided that the best way to do this was to make a frosting that was a mix of Kahlua and Bailey’s Irish Cream. As a final touch we added coffee beans to the tops of the cupcakes as a garnish. We could not be happier with how these came out. Hopefully you found these pictures as mouth watering as we found the cupcakes to be.
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.