BEER CUPCAKES (YES REALLY !) RECIPE - FOOD.COM
Not as bizarre as it sounds, Guinness (or dark german ale) is great in dishes. Haven't tried it yet but sure plan to. When the men say "get me a beer" you can hand them a cupcake :) Found this on a bigcity blog, and the comments were raves.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F; butter a muffin tin.
- Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
- Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
- Note: make the glaze thicker or thinner by adding or subtracting milk.
Nutrition Facts : Calories 566.3, FatContent 19.9, SaturatedFatContent 11.7, CholesterolContent 83.1, SodiumContent 372.4, CarbohydrateContent 77.6, FiberContent 2.4, SugarContent 49.2, ProteinContent 7.1
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH ...
These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.
Provided by MeowTheCow08
Categories World Cuisine European UK and Ireland Irish
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 dozen cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
- Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
- Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
- Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
- Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
- Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
- Spoon the filling into the cored cupcakes.
- For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
- Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
- Spread frosting on filled cupcakes.
Nutrition Facts : Calories 386.6 calories, CarbohydrateContent 48.8 g, CholesterolContent 60.8 mg, FatContent 20.3 g, FiberContent 1.9 g, ProteinContent 3.3 g, SaturatedFatContent 12.5 g, SodiumContent 253.3 mg, SugarContent 37.2 g
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