Monday, March 26, 2012

Stout Chocolate Cupcakes with Peanut Butter Buttercream


Late again, I know.  St. Patrick's Day was what, like over a week ago and here I am posting a recipe for stout cake.  Here is the thing, these chocolate cupcakes are simply hands down the best chocolate cake that I have ever made.  My husband went to a home brewing event at a coworker's place and first tasted this moist chocolaty awesomeness.  He loved it so much he brought some home to me.  His coworker made it plain, as a bunt cake, and it was amazing.  I had to have the recipe.  Turns out it was from epicurious.  Now my husband still prefers this cake totally plain, but I prefer a chocolate glaze or this peanut butter frosting.  For simplicity, I typically make it in a bunt pan, but I have made it as a layer cake and obviously the above cupcakes.  

These cupcakes were for a friend's birthday.  Once you make this for people, they will start requesting it again and again.  Many people make stout cakes using Guinness.  While Guinness is a stout, I do not recommend it for this cake.  I would use a chocolate stout or milk stout, they are a bit sweeter and lend their flavors nicely to the cake.  You can also split this recipe in half pretty nicely.  I often do, but there were a lot of people in need of stout cupcakes.
 

Chocolate Stout Cupcakes adapted from epicurious
 makes about 4 dozen regular sized cupcakes
2 cups stout beer ( I use Rouge Chocolate Stout)
4 sticks butter
1 1/2 cups cocoa powder
4 cups all purpose flour
4 cups sugar
2 teaspoons baking soda
4 eggs
1 1/3 cups sour cream 
1 teaspoon vanilla


Put beer and butter into a medium large saucepan.  Heat over medium heat until the butter has melted and the mixture starts to simmer.  Take off the heat and stir in cocoa powder.  Set aside to cool for a few minutes.  In a separate bowl, beat together eggs and sour cream.  Slowly pour in cooled chocolate mixture.  Beat to combine.  Beat in sugar.  Add in baking soda.  Add in flour and mix until just combined.  Pour into cupcake tins.  Bake at 350 degrees for about 15 minutes.  Allow to cool.  Frost as desired.

Peanut Butter Frosting
1 cup butter (2 sticks) at room temperature
1 cup smooth peanut butter (regular ole' fat peanut butter works better than natural in this instance)
8 cups (1-2lb bag) powdered sugar
2 teaspoons vanilla

Beat together butter and peanut butter.  Add in vanilla and beat until smooth.  Slowly add in powdered sugar.  Frosting may be thinned with water 1 tablespoon at a time until desired consistency is reached.  I piped Wilton tip 1M swirls on the tops of these cupcakes.


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