Jan 03 2015
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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