Tuesday, March 15, 2016

Chocolate coffee stout cupcakes

It's that time of year, the time to be Irish even if the blood is thinner than water! For my end, that blood is eight generations past, but no matter - we will celebrate anyway.

This year's celebration comes with a 5K, corned beef, social gatherings, nary a green item in my wardrobe, Guinness and some fine Coffee Stout from New Glarus Brewing Co.

I wanted to make some homemade cupcakes for a work function this past week, and had a fabulous recipe printed out for a coffee or regular stout beer cake, complete with layering and all that fun stuff. However, once the night before, it was clear that measuring, etc., wasn't going to happen. It was either mix it up, or throw in the towel. I chose a mix.

So, this is a riff on a devil's food chocolate cake mix with (sigh) canned frosting because Pillsbury gets that this stuff just happens sometimes. Paired with the sleeve of Thin Mints from the fridge, it even looked like I tried. Kind of...

So here you go - cupcakes and a side of beer. Slainte!

Chocolate Coffee Stout Cupcakes
Makes 21-24

1 devil's food chocolate cake mix
1 cup coffee stout, or regular stout (replaces water)
1/8 cup sour cream (replaces half the oil)
1/8 cup oil
3 eggs
1 can cream cheese whipped frosting
1 sleeve Thin Mints plus a few extra (you have extra Thin Mints just hanging around right? Har har)

Preheat oven to package directions. Be sure to measure the stout after the beer settles to make sure you have a full cup. Mix all ingredients for a few minutes - batter may be a bit lumpy. Line cupcake tins with papers, and divide batter evenly. Bake as directed for cupcakes. I believe mine took about 18 minutes.

The stout adds a richness to the flavor and the sour cream makes these unbelievably soft in texture. It's a great combination, and I really can't be sure the original recipe would have been as good. Well, possibly...

Cool completely and frost. I packed the entire can of frosting into a large ziploc bag, then cut one of the corners to pipe it on there. Start small with the cutting, by the way - you can always make it larger. And "piping" for me is a loose term, but it's way faster than trying to spread it on there.

Fun fact about Thin Mints - there are only about 16 or so cookies in a sleeve. So, some of my cupcakes were cookie-less. :/ Ah well.

And now, that pesky extra four ounces of stout. What will you do with it? Such a quandary...


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