Mmm.. Beer. Homer Simpson would be proud. I’ve been a fan of beer for quite a while. My love for the stuff only grew when I moved to the home of Sierra Nevada Brewery (Chico) for school, jetted off to Prague for a semester, and then visited Munich for Oktoberfest (the legit one). Talk about getting fabulous beer straight from the source(s)!
I got the recipe from the same fabulous cocktail-inspired book by Kate Leger as a previous post, Intoxicated Cupcakes: 41 Tipsy Treats. This is another recipe of Kate’s that I love. It is delightfully delicious and not your typical cloyingly sweet cupcake. And it involves beer. Yum!
For the cupcakes
- 1 cup dark stout beer (I used Shastafarian Porter)
- 6 Tablespoons salted butter
- 4 ounces unsweetened baking chocolate
- 2 cups granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (I like to sift my dry ingredients- in this case, the flour and baking soda- together!)
- 2 teaspoons baking soda
For the icing
- 1 (8-ounce) package cream cheese, at room temperature (I used 1/3 fat and it was just as tasty!)
- 6 ounces white chocolate, melted and cooled (I used Ghirardelli’s Classic White chips)
- 4 ounces (1 stick) salted butter
- 1 Tablespoon dark stout beer
- 1 cup mini marshmallows, for topping (totally optional!)
For the cupcakes
- Preheat oven to 350F. Line a cupcake pan with 18 cupcake liners. Set aside (I actually wound up with 18 “normal” sized and 14 minis! I think this recipe could potentially yield 24-26 “normal” sized cupcakes.)
- Combine the beer, butter, and chocolate in a double boiler. Stir mixture until smooth. When three-quarters of the chocolate has melted, remove the mixture from the head. Add to the sugar, stirring until the granules melt.
- In a large bowl, combine the sour cream, eggs, and vanilla. Use an electric mixer on medium speed to beat until combined. Tip: scrape down the sides of the bowl regularly! Slowly add the beer mixture. When smooth, add the flour and baking soda, mixing until smooth.
- Pour the batter into the prepared cups. Bake for 18-22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Cool on a wire rack for 5 minutes, or until cool enough to handle. Remove the cupcakes from the pan and cool completely.
For the icing
- Beat the cream cheese until fluffy. Slowly add the cooled, melted white chocolate, butter, and beer. Use the mixer on medium-high speed to beat until light and fluffy. Note: make sure the melted white chocolate is cooled quite a bit! If it’s still too warm, it will clump up when added to the cream cheese with the butter and beer.
- Top the cooled cupcakes with icing and marshmallows.
Makes 18 “normal” cupcakes and 14 minis.
This batch of goodies was all after I made brownie bites and a Frozen Peppermint Pie. So, as you can imagine, my kitchen was a little full of yummy treats! These were the perfect balance of chocolate, savory, and sweet, with a hint tart. Absolutely no sugar overdose here; but still sweet enough to be considered a cupcake. The Shastafarian’s flavor makes a brief cameo in each bite. Definitely my favorite out of the three recipes I made. While I’m one who enjoys baking for the process, not necessarily the end result, I knew I needed to get these delicious treats out — STAT! I gave some to the neighbors and took the rest to work. Personally, I preferred mine sans marshmallows; but some of my co-workers said they liked how the ‘mallows made the cupcake a bit sweeter.