chocolate stout cupcakes w/dulce de leche frosting
This cupcake was my creation for a certain contest that required the utilization of chocolate plus one or more of ingredients off a large list that included things like beets and bee pollen and adzuki beans. I played it safe with stout and chiles and dulce de leche. The chile ganache is pretty good if you’re into that sort of thing, but the cake and frosting are killa. The chocolate stout cake is fabulously moist and malty, with a nice deep dark chocolate flavor; the frosting is a new favorite–silky smooth and rich with caramel and spicy cinnamon.
Hit me up if you want the ganache recipe!
Chocolate Stout Cupcakes (adapted slightly from smitten kitchen)
makes about 24
1 cup stout beer (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup full-fat buttermilk
Preheat oven to 350. Line cupcake pans with papers.
Bring stout and butter to a simmer in a saucepan over medium heat. Whisk in cocoa powder until smooth. Remove from heat and cool.
Whisk flour, sugar, baking soda, and salt in a medium bowl to blend. In a large bowl, whisk together eggs and buttermilk until smooth. Add cooled stout-butter-chocolate mixture to buttermilk-egg mixture. Whisk briefly to combine. Whisk in flour mixture very briefly, then switch to a rubber spatula, folding batter just until smooth. Use a 3 ounce scoop to distribute batter among cups.
Bake until toothpick comes out clean, or the cakes spring back when lightly touched, about 16 minutes. Let cool in pans about 10 minutes, then transfer to wire racks to cool completely.
Cinnamon Dulce de Leche Cream Cheese Frosting
2 cups (16 ounces) Dulce de Leche (I used Nestle La Lechera brand)
1 stick unsalted butter, softened
(2) 8 ounce packages cream cheese, softened
3/4 teaspoon cinnamon, preferably freshly ground
1 teaspoon vanilla extract
pinch of salt
In a stand mixer, combine dulce de leche, butter, cream cheese, cinnamon, vanilla, and salt. Beat on medium-high speed with paddle attachment for several minutes until light, fluffy and completely smooth, scraping down the sides of the bowl occasionally.