Monday, August 16, 2010

Chocolate Guinness Cupcakes!

I had the idea for a cake recipe that combined Guinness (or some other stout) with chocolate about six months ago, but only recently got around to tinkering with a recipe. I have heard of beer bread, and even beer ice cream, so why not a cake? It turns out I am not the first person to come up with the idea, but I gave it my own rendition.

I have to say I am very happy with the results. Aside from the fact that I usually have bad luck with baked goods because dangit, I only measure precisely when I'm in the lab, (where I have the assistance of micropipettes), but also because the stout adds a complexity to the chocolate that I'm pretty sure even non-drinkers would like. It also makes a good leavening agent!

No making of pictures today, but here is the recipe!

**Adapted from this recipe

1 cup of stout
2 sticks of butter
3/4 cup of cocoa powder

2 cups flour
1 3/4 cup white sugar
1/2 tablespoon baking soda
1/2 tsp salt

2 eggs
Rounded 1/2 cup of cream cheese

Preheat oven to 350 F.

Melt the butter in a saucepan. Whisk in the cocoa powder, and add stout. Let the mixture cool.

Blend flour, sugar, baking soda, salt together and blend.

In a large bowl, beat eggs and cream cheese together. (an electric mixer would have made this step much easier!) When blended, add the stout/ chocolate mixture to the eggs about a quarter cup at a time, and blend, continuing this step until the eggs are tempered.
Add the flour mixture and stir until well-mixed.

Fill cupcake liners about 2/3 full. Bake about 13-18 minutes. ( I suspect my old oven runs hotter than most, as most cupcake recipes recommend 350 for 22-25 minutes. Experiment with timing).

Yields approx. 18 cupcakes.

I mixed up a quick buttercream icing, which was good, but not amazing, use your favorite icing recipe.

I want to remake this recipe as a layer cake with ganache filling and a better-tasting buttercream frosting. It would be fantastic!

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