Yesterday was an okay day. It started off with a bit of a downer, then was pretty flat after that. My husband was making dinner (a RARE treat…) so I had some free time. And some left over salted caramel icing from my dinner party last week. I decided a beer and a cupcake would turn this day around. As I searched for recipes, I came across The Brooklyn Kitchen’s blog and Kate’s Beer Geek Chocolate Cupcakes with Salted Caramel. Hmm, beer IN a cupcake? Yup, that’ll do.
I already had my left over caramel and salted caramel icing, so all I needed was a cake recipe. I was won over when she mentioned Brooklyn Chocolate Stout. One of my favorite local brews, but usually only available during the holidays. I tend to buy (and hoard) a case or so to get me through the rest of the year. My favorite way to serve it is in a beer float–a scoop of ice cream with the chocolate stout poured over it… It’s like a root beer float but SO MUCH BETTER. I had a bottle left in our pantry, just enough for a batch of cupcakes.
Chocolate Stout Cupcakes with Salted Caramel Icing (adapted from The Brooklyn Kitchen)
- 1 c Brooklyn Chocolate Stout (or any chocolate stout)
- 1/2 c unsalted butter
- 1 c unsweetened cocoa
- 2 c dark brown sugar
- 3/4 c sour cream
- 2 eggs
- 1 tbsp vanilla extract
- 2 c flour
- 2 1/2 tsp baking soda
Preheat oven to 350°F. Combine the beer and butter in a large sauce pan and heat to melt. Remove from heat; whisk in the cocoa and sugar and let cool slightly. In a separate bowl (or stand mixer) whisk the sour cream with the eggs and vanilla. Add beer to mixture. Sift together the flour and baking soda, and fold into the batter. Line cupcake pan with 16 liners and divide batter among the cups. Bake 25 minutes.
- Saturday Night Dinner – What’s Dinner Without a Little Dessert? (brooklynlocavore.wordpress.com)
- Everything’s Better as a Cupcake! (brooklynlocavore.wordpress.com)
- Cupcake Fondue (todaysmama.com)