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
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!