Day 231 – Chocolate Stout Cupcakes

19 Mar

Yes, yes, yes.  St. Patrick’s Day was a couple of days ago.  But, can you really ever have too many Chocolate Stout Cupcakes (recipe below from Food Network)?

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense but airy. They are quite moist and chewy as well. The beer is the star of these cakes! The chocolate makes an appearance, but the beer flavor is really strong!

Note: My batter curdled from the very start – adding beer to melted butter isn’t a beautiful process. But once all of the ingredients were in it came together just fine.

Cream-Cheese-Frosting

The frosting is light and creamy. It’s a little on the soft side, but it pipes on just fine with a round tip. It’s a sugary sweet cream cheese frosting. I might prefer it if the cream cheese and sugar were combined, then add cream, just to smooth it out a little.

Chocolate-Stout-Cupcake     Mini-Stout-Cupcake

The frosting lightens the cupcake a lot. It doesn’t cancel the beer flavor, just evens it out a little and allows more of the chocolate to shine through. It’s not overly sweet or dark though, as a whole.

Chocolate-Stout-top     Mini-Stout-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 17.5

RECIPE

Chocolate Stout Cupcakes (recipe from Food Network)

Chocolate Stout Cupcakes:

  • 3/4 cup unsweetened cocoa
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • pinch of fine salt
  • 1 bottle stout beer
  • 1 stick butter, melted
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream

Cream Cheese Frosting:

  • 1 (8-oz) package cream cheese
  • 3/4 – 1 cup heavy cream
  • 1 (1-pound) box confectioners’ sugar

For directions visit Food Network.

*Tomorrow: Death by Chocolate Cupcakes*

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