chocolate stout cupcakes w/dulce de leche frosting

Name: Chocolate Stout Cupcakes with Cinnamon Dulce de Leche Frosting
Yield: makes about 24
Ingredients: 1 cup (240 mL) stout beer (such as Guinness); 1 cup (2 sticks) (227 g) unsalted butter; 3/4 cup (64 g) unsweetened cocoa powder; 2 large (100 g) eggs; 2/3 cup (160 mL) full-fat buttermilk; 2 cups (240 g) all purpose flour; 2 cups (400 g) sugar; 1 1/2 teaspoons (7.5 mL) baking soda; 3/4 teaspoon (4.5 g) salt; 2 cups (16 ounces) (454 g) Dulce de Leche, I used Nestle La Lechera brand; 1 stick (113 g) unsalted butter, softened; 2 (8-ounce) packages (454 g) cream cheese, softened; 3/4 teaspoon (4 mL) cinnamon, preferably freshly ground; 1 teaspoon (5 mL) vanilla extract; pinch of salt

April 23, 2011

chocolate stout cupcakes with cinnamon dulce de leche cream cheese 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!

the recipe

Chocolate Stout Cupcakes

makes about 24 adapted slightly from smitten kitchen

Preheat oven to 350°F (175°C)
Line cupcake pans with papers

1 cup 240 mL stout beer (such as Guinness)
1 cup (2 sticks) 227 g unsalted butter
3/4 cup 64 g unsweetened cocoa powder
2 large 100 g eggs
2/3 cup 160 mL full-fat buttermilk
2 cups 240 g all purpose flour
2 cups 400 g sugar
1 1/2 teaspoons 7.5 mL baking soda
3/4 teaspoon 4.5 g salt

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.

Preheat oven to 350°F (175°C)

Line cupcake pans with papers

1 cup 240 mL stout beer (such as Guinness)

1 cup (2 sticks) 227 g unsalted butter

3/4 cup 64 g unsweetened cocoa powder

2 large 100 g eggs

2/3 cup 160 mL full-fat buttermilk

2 cups 240 g all purpose flour

2 cups 400 g sugar

1 1/2 teaspoons 7.5 mL baking soda

3/4 teaspoon 4.5 g salt

simmer stout & butter

whisk in cocoa

whisk dry

whisk eggs & buttermilk

combine wet

fold in dry

bake 350°F (175°C) ~16 min

cool

each column is one step, working left to right — hover a cell for the full instruction

Chocolate Stout Cupcakes makes about 24

1 cup 240 mL stout beer (such as Guinness)
1 cup (2 sticks) 227 g unsalted butter
3/4 cup 64 g unsweetened cocoa powder
2 large 100 g eggs
2/3 cup 160 mL full-fat buttermilk
2 cups 240 g all purpose flour
2 cups 400 g sugar
1 1/2 teaspoons 7.5 mL baking soda
3/4 teaspoon 4.5 g salt

Preheat oven to 350°F (175°C).

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.

— adapted slightly from smitten kitchen

Cinnamon Dulce de Leche Cream Cheese Frosting

2 cups (16 ounces) 454 g Dulce de Leche, I used Nestle La Lechera brand
1 stick 113 g unsalted butter, softened
2 (8-ounce) packages 454 g cream cheese, softened
3/4 teaspoon 4 mL cinnamon, preferably freshly ground
1 teaspoon 5 mL 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.

2 cups (16 ounces) 454 g Dulce de Leche, I used Nestle La Lechera brand

1 stick 113 g unsalted butter, softened

2 (8-ounce) packages 454 g cream cheese, softened

3/4 teaspoon 4 mL cinnamon, preferably freshly ground

1 teaspoon 5 mL vanilla extract

pinch of salt

beat until fluffy

each column is one step, working left to right — hover a cell for the full instruction

Cinnamon Dulce de Leche Cream Cheese Frosting

2 cups (16 ounces) 454 g Dulce de Leche, I used Nestle La Lechera brand
1 stick 113 g unsalted butter, softened
2 (8-ounce) packages 454 g cream cheese, softened
3/4 teaspoon 4 mL cinnamon, preferably freshly ground
1 teaspoon 5 mL 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.