Double Chocolate Stout Cupcakes
1 1/2 cups Double Chocolate Stout (See cook's note)
4 ounces salted butter
3/4 cup Dutch-processed dark chocolate cocoa powder
2 cups light brown sugar
3/4 cup sour cream
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
2 1/2 teaspoons baking soda
Shaved milk chocolate for garnish
Preheat oven to 325 degrees.
Line cupcake or muffin pans with 24 regular-size cupcake liners.
Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted.
Remove from the heat. Sift the cocoa powder into a medium and add the sugar. Slowly whisk into the stout mixture.
In a small bowl, combine the sour cream, eggs and vanilla and lightly whisk until smooth, Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy).
Sift the flour and baking soda together in another small bowl and then add it to the saucepan mixing a final time until the color is even.
Fill the cupcake liners three-quarters full with batter.
Bake for about 27 minutes or until the cakes spring back after touching, turning the cupcake trays about half way through the baking time for an even bake.
Cool the cupcake in their pan for 5 minutes before transferring to a cooling rack.
Frost with Bailey's Irish Cream buttercream frosting and drizzle with caramel drizzle. Sprinkle with milk chocolate shavings.
Cook's note: Staley recommends Young's Double Chocolate Stout
— By Jennifer B. Staley of Hagerstown Adapted from Food Network "Chocolate Stout Cupcakes"
Bailey's Irish Cream buttercream frosting
1 stick of salted butter at room temperature
4 cups of confectioners' sugar, sifted
3 to 5 tablespoons Bailey's Irish Cream
Place butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, for 30 seconds.
Stop the machine and add the confectioners' sugar, 3 tablespoons of Bailey's Irish Cream. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.
Blend in up to 2 tablespoons of Bailey's Irish Cream if the frosting seems too stiff.
Makes 2 cups of frosting.
— Adapted from The Cake Doctor's "Buttercream Frosting" recipe
1 cup sugar
6 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon salt
Heat sugar on moderately high heat in a heavy-bottomed 2 or 3-quart saucepan.
As the sugar begins to melt, stir vigorously with a whisk. As soon as the sugar comes to a boil, stop stirring. Swirl the pan a bit if you want, from this point on.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. As the butter is melting add the salt.
Once the butter has melted, take the pan off the heat. Count to three then slowly add the cream to the pan and continue to whisk to incorporate. Whisk until caramel sauce is smooth. Let cool in the pan for a couple of minutes then pour into glass jars and let set to cool at room temperature.
Store in the refrigerator for up to 2 weeks. Warm before serving.
Makes about 1 cup of caramel sauce.
— Adapted from Simply Recipes "Caramel Sauce" for Double Chocolate Stout Cupcake