My favorite cupcake is a chocolate espresso stout cupcake with a mudslide frosting. If you have never had one, today would be the day to try to make them!
Try this Recipe:
Yields: approx 24 cupcakes
INGREDIENTS
-
2 cups all purpose flour
-
2 1/2 teaspoons baking soda
-
1 cup your favorite chocolate coffee stout
-
1 cup unsalted butter
-
2 cups raw cane sugar
-
3/4 cup cacao powder
-
2/3 cup sour cream
-
2 large eggs, at room temperature
-
2 tablespoon vanilla extract
Mudslide Cream Cheese Frosting
-
8 ounces cream cheese, softened
-
1/2 cup unsalted butter, softened
-
4 cups powdered sugar (I make it from using my vitamix dry container and add raw cane sugar blend until nice powder - this way we don't have the corn starch and fillers in our sugar)
-
2 tablespoons Irish Cream, to taste
- 2 tablespoons Kahlua, to taste
- crumbled malted milk balls (if you don't have those you could put a couple Grinds of our It's What You Bake of It Grinder :) )
INSTRUCTIONS
-
Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners, then set aside.
-
In a bowl whisk together flour and baking soda. Set bowl aside.
-
In a medium saucepan over low heat, add chocolate coffee stout and butter. Allow butter to melt completely, stirring occasionally.Working in small batches, slowly pour in sugar and cacao powder and whisk until both are completely dissolved.
-
Remove saucepan from heat and allow chocolate mixture to cool for at least 5-10 minutes. Mixture should be warm (or cooler) to use in additional steps.
-
Using a mixer, beat together sour cream, vanilla, and eggs on low speed until combined, about 1-2 minutes.
-
Keeping speed on low, slowly pour and blend in the cooled chocolate mixture until incorporated, about 2-3 minutes.
-
Increase mixture speed to medium, then quickly scoop in the dry ingredients, adding about 1/2 cup at a time. Once combined, make sure there are no clumps. Batter will be watery – this is okay.
-
Pour batter into prepared muffin tin, filling cavities about 3/4 of the way full.
-
Bake cupcakes for 15-18 minutes or until a toothpick comes out clean
-
Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack for to cool completely.
For the Mudslide Cream Cheese Frosting
-
Using a mixer, whip cream cheese and butter on high speed until pale and fluffy, about 5-7 minutes.
-
Drop mixer speed to low and blend in powdered sugar until incorporated, about 3-5 minutes.Keeping mixer speed on low, add Kahlua and irish cream and whip until frosting is smooth, about another 2-4 minutes. Taste test the frosting; this frosting is very forgiving and easy to balance to your tastes. You can add up to 6 tablespoons of kahlua and irish cream (total) or up to 5 cups of powdered sugar (total) to get the flavor and consistency you'd like.
Time to ice the cupcake
-
When ready to decorate, fill a pastry bag and use the piping tip of your choice or in a ziploc bag with the corner cut with the prepared frosting
-
Frost each cupcake then sprinkle the crumbled malted milk balls.
-
Serve immediately.