Friday, February 24, 2012
Chocolate Stout Cupcakes: Beer + Chocolate = Fantastic!
I'll just stick with this alcohol theme. I promise I really don't drink. Mirko's co-workers on the other hand...
One of Mirko's co-workers came by his office wondering where the cupcakes were. Mirko asked him where the money was. Said co-worker ran off and came back with a cup with a $5 bill in it. This lead to "the Cupcake Fund." A little more was contributed and of course I just had to make some more cupcakes!
What with Mirko's co-workers all seeming to enjoy the cupcakes I make with alcohol (and also a request for more chocolate Guinness cupcakes) I determined that the Chocolate Stout cupcakes were much needed. This time I wasn't going to make them with Guinness though.
As mentioned in the Bourbon Cupcakes post, I had previously made Chocolate Guinness cupcakes, which are exactly the same as these, I just used Guinness for the stout. This time, in true Seattleite fashion, I used Elysian's Dragonstooth Stout. I also used more beer than last time. Turns out my idea of half almond milk half alcohol is the way to go if you want to actually taste the alcohol being used.
These cupcakes have a crumb topping, and then I still put frosting on top as well. Last time, this was problematic because the frosting would just stick to the crumbs and not stay on the cupcake. This was frustrating like you wouldn't believe.
It wouldn't be me to make cupcakes perfectly, so I put the crumbs on after I put the cupcakes in the oven. I had a brief heart attack when I realized that I put them in without the crumbs. This time, I put a little less crumbs on top and made the frosting thinner. This time I got pretty cupcakes!
Of course I added more stout to the frosting. They're beer cupcakes!