Food and Drink

Celebrating New Year’s with Mocha Java Chocolate Stout Cupcakes

What better way to welcome in 2015 than with some Dark Chocolate Espresso Stout Cupcakes with a Mocha Buttercream Frosting? Seriously — WHAT could be better than chocolate, coffee, beer, and cake, all together, in one deliciously decadent sweet treat?! I really don’t think much of anything. It’s for realz a whole lot of my favorite foods all mushed together in one. 🙂

Mocha Java Chocolate Stout Cupcakes by Tamara Symonds | CreativeAndCurly.com
 

We (Ben and I) were invited to his friends’ house for a little party to ring in the new year and they are big craft beer people, and well — who doesn’t like chocolate, right?! So I figured I couldn’t go wrong if I made these.

On to the recipe, and of course the photos (my favorite part!) . . .

Yield: 24 cupcakes (approx.)

Lasts: 2-3 days in an airtight container

= = = INGREDIENTS // FOR THE CUPCAKES = = =

  • 1 cup chocolate stout beer (ex. Brooklyn Black Chocolate Stout)
  • 1/4 cup brewed coffee
  • 1.5 teaspoons espresso powder (What is espresso powder?! – Here is a great explanation from The Kitchn as well as some suggestions as to where to buy it — because it’s NOT sold at your local grocery store / supermarket OR Trader Joe’s.)
  • 4 oz. dark chocolate, chopped (closer to 5oz)
    Trader Joe's Red Chocolate Bar - 72% Dark Chocolate
    Trader Joe’s Red Chocolate Bar – 72% Belgian Dark Chocolate – 1.65oz x 3 bars = 4.95oz total
  • 3/4 cup unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1.5 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs + 2 egg whites (preferably at room temp)
  • 2/3 cup sour cream

= = = INGREDIENTS // FOR THE BUTTERCREAM FROSTING = = =

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 heaping tbsp espresso powder mixed with 2 tbsp warm whipping/heavy cream
  • 1/4 cup whipping / heavy cream
  • 1/2 cup unsweetened Dutch-process cocoa powder (TJ’s brand)
  • 1 tsp vanilla extract
  • 2 3/4 cups powdered (confectioners) sugar
  • pinch of salt
  • chocolate sprinkles, garnish

= = = INSTRUCTIONS // FOR THE CUPCAKES = = =

  • Plan ahead and brew your coffee. I did mine in my mini 12oz french press.
  • Preheat oven to 350 degrees
  • Line 2 cupcake trays with decorative paper cupcake liners and set aside.
  • Bring the chocolate stout beer (1 cup) and the butter (2 sticks / 1 cup) to a simmer in a saucepan over medium low heat.
  • Add the 4-5 oz of dark chocolate and the cocoa powder
  • Whisk until the mixture is smooth.
  • Add coffee and continue to whisk. Once smooth, set aside chocolate mixture to cool.
  • In a medium-sized bowl, add flour (2 cups), sugar (2 cups), baking soda (1.5 tsp), salt (3/4 tsp), and espresso powder (1.5 tsp) — stir to combine.
  • In a small bowl give the two egg whites and the two eggs a light whisk.
  • Slowly add the eggs to the chocolate / beer mixture (you don’t want to cook the eggs!)
  • Then add the 1tsp Vanilla Extract and the sour cream.
  • Whisk in the flour/sugar mixture into the wet ingredients. (Betsy at Java Cupcake recommends whisking about 50 strokes.)
  • Fill the cupcake liners (or tins) 2/3 to 3/4 of the way with batter
  • Bake about 20min (Rotate at 12min, and check at 18min.)
  • Remove cupcakes from oven and cool completely. (Cool in pan for 5min, and on cooling racks for the remainder.)

= = = INSTRUCTIONS // FOR PREPARING THE BUTTERCREAM FROSTING = = =

  • Cream together the butter and cream cheese.
  • Mix in the cocoa powder and espresso powder/cream. Scrape the sides of the bowl.
  • Mix in the powdered (confectioners) sugar in two parts.
    • Add a few tbsp of heavy cream after each addition.
    • Beat on high until smooth.
  • Mix in the salt. Scrape sides of the bowl.
  • Mix in the vanilla extract. Scrape sides of the bowl.
  • Add the remaining heavy cream until you get the consistency and texture you want.
  • Fluffy — about 3 to 5 minutes // Beat for 4-5 minutes on high.

= = = INSTRUCTIONS – FROSTING THE CUPCAKES = = =

  • Swirl / Pipe the frosting onto each of the cooled cupcakes
  • Put the frosting in a frosting bag with a star tip (or use a ziploc bag with the corner cut-off)
  • Frost the cupcakes from the outside of the cupcake to the inside so it finishes with a frosted peak in the center
  • Garnish with chocolate sprinkles (or a chocolate covered espresso bean — if desired).
  • ENJOY!

= = = INSPIRATION = = =

[image - Tamara signature]

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