Continuing my experiments making desserts using beer, I baked stout cupcakes using Dave Lieberman’s recipe, from FoodNetwork.com (I’ve included it below).
While his recipe calls for Guinness, I decided that I was going to use Brooklyn Black Chocolate Stout. We had a bottle left from when I made truffles.
I mixed up the dry ingredients and set them aside as indicated. I poured the stout in the mixer and added vanilla extract. The recipe calls for melted butter, so I melted a stick on the stove, poured it directly into the beer/vanilla mixture and went to gather eggs from the fridge as it was mixing (seasoned cooks know where this is going).
Upon sliding out our egg crate, I realized in horror that we only had two eggs, not three as the recipe called for. As I cursed myself for eating one earlier in the day and calculated how long it would take to run back to the store to get more, I turned back to the mixer. What I saw was not pretty (left). After spending several minutes just staring at the grossness, I read some of the comments of the recipe and then realized that if the ingredients are not at room temperature, the hot butter will “seize” in the cold beer (curdle, whatever). This is baking 101. Whoops.
After sufficiently recovering from this discouragement (and acquiring more eggs and vanilla from a lovely husband) I restarted. This time with Samuel Smith’s Oatmeal Stout, since that was the last of the Brooklyn Chocolate Stout. I was pretty obsessive (understandably, I think) about letting all the ingredients get to room temperature, which paid off, because the batter was smooth when it went into the oven.
Success! The cupcakes, which I topped with storebought icing (I abide by the rule that you either make cake or icing from scratch, not both), were light and moist. The beer flavor is not overpowering, and contributed some roasty notes to them which you could really taste at the end.
Recipe slightly adjusted from Dave Lieberman’s Chocolate Stout Cupcakes on FoodNetwork.com
3/4 cup unsweetened cocoa
2 cups sugar
2 cups all purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle beer (Samuel Smith’s Oatmeal Stout)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
- Preheat oven to 350 degrees F
- In a medium-sized bowl, whisk together the cocoa, sugar, flour, baking soda and salt.
- In a large mixing bowl or electric stand mixer, combine beer, melted butter and vanilla (make sure all ingredients are at room temperature). Beat in eggs, one at a time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
- Divide the batter equally between 24 lined muffin tins, filling each 3/4 full. Bake for 12 minutes then swap the pans. Bake another 12 minutes until risen, set but soft in the middle. Cool before removing.