I don’t know why more people don’t love coconut. It’s a great flavor, and it pairs especially well with chocolate (the greatest flavor, ever). This week we made these Mocha Coconut cupcakes based off of a recipe that I found on Pinterest from How Sweet It Is.
Are you on Pinterest? There’s a wealth of creative ideas, just waiting to inspire you over there. You can find me (Jackie) on Pinterest here. (I share all kinds of ideas, including cupcakes, of course!) I’ll wait while you go check it out, but hurry up, I can’t promise there will be any cupcakes left over by the time you get back.
Back to these tasty cupcakes. We had to modify the recipe to incorporate the beer, of course. After a trip to the beer store, (always fun on a Sunday morning!) we decided to go with Oskar Blues Ten Fidy, a fantastic imperial stout. This was the first time I’ve had this beer, and let me tell you, I fell in love with it. It’s a thick, malty stout that hides it’s alcohol content (10.5%) VERY well. Half of the can went into the cupcakes, and the other half went to me. Let’s just say, I was feeling toasty myself before noon, but (as it was pointed out by a friend on Untappd) it’s Superbowl Sunday, therefor holiday drinking rules apply.
The cake batter alone was fabulous, thankfully I did manage to bake it into a dozen cupcakes (instead of eating it all). The frosting was a buttercream with added coconut milk and flake for flavor. The recipe also has a chocolate mocha syrup to drizzle on top, and I toasted some coconut flake to top it all off. I’m not sure what I did, but the frosting started to separate before I could get it on the cupcakes. I did my best to get it back together, and lucky for me, it still tasted fabulous on top of the cake.
After messily compiling all the frosting components, I sampled the whole package, and it was excellent. Imagine soft, dense, chocolate cake with creamy coconut frosting with a hint of toasted chocolate coconut all together in your mouth. Honestly, if any of these make it into work tomorrow, I will be surprised.
– Jackie & Dylan
I know, I know … we’ve done Iron Horse Brewery’s Irish Death before. However, Irish Death is frickin’ delicious, so we’re going to use it again. There’s a few things we did different this time. First, this is a chocolate cake made with Irish Death. Second, the frosting is … oh yes … Mocha Death beer frosting! It’s like double the Irish Death fun. (Seems weird to have death and fun in the same sentence, but I reread it a couple times, and I’m okay with it.)
In case I’ve never said this before, I love chocolate. Any chance I get to make chocolate cake, I do. Dylan is always the voice of reason and says things like “well, you made chocolate last time” or “don’t you think we should do something other than chocolate?”. Well this time, I must have been pretty convincing, because he was all about the chocolate. (lucky me!)
One thing that we’ve been thinking about experimenting with is beer frosting. We needed a way to get the beer in it, without actually having the alcohol in it too. So, we ended up taking a cup of Irish Death and reducing it, on the stove top, to about a tablespoon. All the heat removes the alcohol, and leaves us with a concentrated (almost syrup-like) amount of beer. While I contemplated pouring it over a bowl of vanilla ice cream, Dylan quickly took it away and added it to the buttercream frosting.
The result were these True Irish Death cupcakes, or you could call them Double Death cupcakes (that’s what I wanted to call them, Dylan picked “True Irish Death”). Whatever you want to call them, they were pretty tasty. We’re definitely going to experiment with more beer in frosting, I think it’s the next logical step up for us to take. Just thinking about all the different beer possibilities in frosting is pretty exciting. We’re evening thinking about doing a beer ganache frosting too. mmm!
Thanks for stopping by and checking us out today! In case you missed it, Dylan and I were on one of our local morning shows on Friday. To say being on TV is pretty cool is an understatement. It’s scary and awesome at the same time! You can check out our appearance here. We were so happy to be on the show, and I think the anchors really enjoyed the cupcakes we brought by.
– Jackie & Dylan
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.