Chocolate Porter Beer with Butterscotch Cream Cupcake. Scrape the seeds from the vanilla beans into the sour milk* and set aside. Beat butter and sugar together until fluffy. Combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined.
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This beer is made with pale chocolate malt, so the flavor was perfect.
Topping it with a caramel buttercream really helps to bring out the sweetness of the beer, and a drizzle of porter caramel sauce rounds out the dessert to pack a porter punch.
Chocolate cupcakes with Irish whiskey-flavored chocolate cream filling and a delectable Irish cream frosting will make your St.
You can make Chocolate Porter Beer with Butterscotch Cream Cupcake use 21 ingredients and 7 the steps. Here guides how you make it.
The main ingredient Chocolate Porter Beer with Butterscotch Cream Cupcake as follows:
- Prepare of Butterscotch cream.
- You need 1/2 cup of sugar.
- You need 4 tbsp of water.
- Prepare 2 tbsp of corn syrup or glucose.
- You need 1 tbsp of liquid vanilla.
- Provide 1 tbsp of lemon juice or vinegar.
- Provide 1 tbsp of butter.
- You need 90 grams of buttermilk.
- You need 1/2 cup of heavy cream.
- Prepare of Cupcake Batter.
- Prepare 4 1/2 oz of butter.
- Provide 1/2 cup of sugar.
- Provide 1 oz of cocoa.
- Prepare 1/2 tsp of baking powder.
- You need 4 oz of porter beer.
- Prepare dash of salt.
- Prepare 2 of eggs (room temperature).
- Prepare 2/3 cup of all purpose flour.
- You need of Buttermilk caramel topping.
- You need 1/2 cup of butter (to mix).
- You need 2 3/4 cup of powdered sugar (mix with the caramel sauce).
Patrick's Day party a happy one. A malty character from Old Tom's base beer recipe, vanilla and cocoa come together to produce Old Tom with Chocolate, a beer reminiscent of an extra chocolatey glass of chocolate milk. This brew is also a standout chocolate beer because it is a blend of chocolate and strong ale instead of porter or stout like most. The dark stout beer adds such a subtle nuttiness to the chocolate cupcakes while the Irish Cream buttercream perfectly rounds out the flavors.
How to Make Chocolate Porter Beer with Butterscotch Cream Cupcake
- In a pan mix the water, corn syrup and sugar and heat until it forms a caramel at 350°F. Make sure not to burn..
- Remove from heat and add the cream, the lemon and the vanilla. Bring back to heat, mixing until all the ingredients are combined. Remove from the heat again and add the butter and let completely cool off..
- Cream the butter with sugar and then add eggs. Mix the Buttermilk with the beer in 2 batches (this is the liquid batch).
- In another bowl mix the cocoa, baking powder, salt, flour (divide in 3 batches) This will be the dry batch..
- Once the creamed butter is mixed with the eggs add per batch: 1 part dry batch, 1 part liquid batch, 1 part dry, 1 liquid and finish with 1 part dry. Mix by hand or blend at slow speed..
- Bake for 12 min at 350°F..
- When ready let cool and then top with the Buttermilk caramel..
These aren't just any chocolate cupcakes — she pumped salted caramel and beer sauce into the middle, slathered them in a Swiss merengue buttercream icing, and topped them with chocolate drizzled pretzels. In a medium sized mixed bowl add both flours, sugar, cocoa powder, baking soda, kosher salt and espresso powder, set aside. I've been wanting to make some type of Guinness Chocolate Cake ever since I first saw these beer cupcakes at Big City, Little Kitchen. Gena based her cupcakes on a recipe for Guinness Chocolate Cake from Nigella Lawson's book Feast: Food to Celebrate Life. I don't have the book so I haven't seen the original recipe, but I've.