Creator: Elaine Barbee / MO
Adventure Ingredient: Stout Beer
2 cups flour
2/3 cup Scharffen Berger Unsweetened Natural Cocoa Powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups milk stout beer, room temperature and divided
2/3 cup unsalted butter, room temperature
2 cups dark brown sugar
1 cup heavy cream
1 cup milk stout beer, room temperature
2/3 cup dark brown sugar
1/3 cup flour
1/4 teaspoon salt
1 Tablespoon unsalted butter
1 teaspoon good quality bourbon vanilla extract
1/2 cup milk stout beer, room temperature
1/2 cup dark brown sugar
1 cup unsalted butter, room temperature
6 cups confectioners’ sugar
2-3 Tablespoons heavy cream
1/2 cup stout reduction
2 teaspoons good quality bourbon vanilla extract
edible gold stars, optional
1. Preheat the oven to 350°F.
2. For the cupcakes: Line cupcake pans with paper liners and set aside.
3. Sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
4. In a medium saucepan bring the stout up to a simmer on medium heat.
5. Leave the saucepan on the stove and turn off the heat.
6. In a stand mixer or with a hand mixer, cream the butter and sugar.
7. Add the eggs and mix until well combined. Scrape down the sides of the bowl.
8. Set the mixer speed on low and slowly begin pouring in 1 cup of hot stout.
9. Add the dry ingredients to the creamed butter mixture, 1/2 cup at a time, until all of the dry ingredients have been incorporated.
10. With the motor running, pour the remaining cup of hot stout into the batter and mix until just combined. The batter should be thin.
11. Pour the batter into the liners about 2/3 of the way and bake for about 16-18 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
12. Poke a hole into the center of each cupcake with end of a wooden spoon and remove the cupcakes from the pans onto a cooling rack. Set aside.
13. For the filling: In a medium saucepan whisk together the cream, stout, eggs, sugar, flour and salt until smooth.
14. Place the pan over medium heat and bring to a slow boil, constantly whisking until the mixture thickens, about 8 to 10 minutes.
15. Remove the pan from the heat and stir in the butter and vanilla until fully incorporated.
16. Allow the mixture to cool slightly before spooning the mixture into the holes of the cupcakes.
17. For the reduction: Place the stout and sugar in a small saucepan, stir and bring to a boil.
18. Once the mixture has come to a boil, reduce the heat to medium-low and simmer for about 15 minutes until the mixture reduces by half.
19. Remove the mixture from the heat and set aside. The reduction will thicken as it cools.
20. For the frosting: Place the butter in a standing mixer or in a bowl using a hand mixer and cream until light and fluffy. Begin adding the sugar to the butter, 1/2 cup at a time until all of the sugar has been used. Scrape down the sides of the bowl.
21. Add 2 tablespoons of cream and the vanilla to the butter mixture and continue beating on medium speed.
22. Slowly pour the reduction into the frosting until fully incorporated and the frosting is light and fluffy. If the frosting is stiff add the remaining tablespoon of cream into the frosting.
23. Scoop the frosting into a piping bag and pipe the frosting onto each cupcake.
24. If using edible stars, place them on the top of the frosting at them time and serve.
*Note: You can replace milk stout with cream stout if desired.