Friday, June 20, 2014

How to- Chocolate Stoup Cupcakes

So... Still working on Alaska pictures.. but I have a recipe that will satiate you till they come! How about Chocolate Stout Cupcakes? I was asked by the Handsome Gentleman Friend to make these cupcakes for this work. So yesterday I spent most of the day in the kitchen. I really love baking. especially when it involves cupcakes and mini cupcakes.

So this is the recipe that was sent to me... It was SUPPOSED to be for 2 dozen.. turns out its for 4 dozen... so i made 2 dozen regular cupcakes and 4 dozen minis, because who doesn't love mini muffin tins? Also watch out for Joannes Coupons because they have the CUUUUUTEST cupcake liners, and you can get 75-100 for $1.90 out the door.

Chocolate Stout Cake
  • 2 cups stout (such as Guinness, I used out Choconut Stout homebrew)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened cocoa powder
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream
  • 2 cups whipping cream
  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. For Cupcakes prep tins with liners

Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans.

Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For full sized cupcakes bake 18-20 minutes and mini cupcakes bake 9-12

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

I didn't wait for it to cool completely, and ended up dipping the tops of the cakes in it. they came out looking REALLY nice, but i have a ton of frosting left

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