Where beer and cupcakes unite!

Posts tagged “Samuel Smith

Double Chocolate Chip Cookie Cupcakes

Sunday was such a beautiful day here in Spokane! We woke up with great ideas for the day’s cupcake, something summery, perhaps. We went to the grocery store to get supplies, and got to work. The idea was to make a strawberry rosemary lemonade cupcake, which actually sounds really delicious. I created the batter, put it in the toaster oven (yes, we still have only a toaster oven to bake in. It’s a long story), and what came out tasted really good! The only problem was that there was a giant crater in the middle of the cupcake. No rising action here. I double checked my recipe, decided to add a little more baking soda, and baked the next 6. Not only did they come out worse looking (see below), I had to soak the pan to get them out of it.

Yucky!

This all happened before noon. As I mentioned, it was a really nice day, so we decided to go take our dog for a walk and think about what we’d like to do for the blog post this weekend. I couldn’t bring myself to not post anything, so another round of baking was in our future. When we got back we had decided on making chocolate chip cookies and chocolate cake.

Apparently when I bake things that have chocolate in them, they turn out just fine. We used a chocolate cake recipe we had used before, one that was a little lighter in chocolate flavor. It was a good choice. For the beer we used Samuel Smith’s Imperial Stout, which is a rich and delicious stout beer. It gave the chocolate cake a definite malty flavor, that I really enjoyed.


I made the cookie dough and put a small rounded blob of dough in the middle of the cupcake, then baked them to see what would happen. Well, the cupcakes looked normal when they came out! I was so happy. We frosted them all with cream cheese frosting (now there’s something I can’t mess up) and placed a fresh chocolate chip cookie on top.When I bit into it the chocolate chip cookie had sunk to the bottom while baking, but you could still taste all it’s deliciousness. These cupcakes are basically a sugar bomb, some days, that’s just the pick-me-up you need!

Since it was such a nice day, I decided to shoot the photos outside. As it turns out, the door leading to our cellar makes a really nice backdrop for cupcake photos. Confession: Sometimes I enjoy taking the photos of the cupcakes more than actually eating them. Today I thoroughly enjoyed both!

Cheers!

– Jackie & Dylan

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Chocolate Peanut Butter Oatmeal Stout Cupcakes

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!

– Jackie