Chocolate Porter Cupcakes, Porter Ganache, Caramel Corn Crunch, Toasted Meringue
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
44
Spice
42
Sweetness
57
Sourness
47
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Cake Flour1 tsp
Baking Soda1 tsp
Salt1 cup
Light Brown Sugar3 cup
Vegetable Oil1 tsp
Vanilla Extract2
Eggs1 cup
Cocoa1 cup
Sour Cream1 cup
White Chocolate (coins)1 cup
Creamy Peanut Butter1 cup
Milk Chocolate (coins)1 cup
SugarDirections:
1
For the cupcakes: Preheat the oven to 350 degrees F
2
Line a mini cupcake pan with 12 cupcake liners
3
Sift the flour, baking soda and salt into a medium bowl
4
Set the bowl aside
5
In the bowl of an electric stand mixer with a paddle attachment, cream the sugar and oil together, about 5 minutes
6
Scrape down the sides of the bowl, and then add the vanilla and coffee extracts and 1 egg at a time, scraping down the sides of the bowl after each addition
7
Whisk your porter beer and cocoa together in a separate bowl and set aside
8
Turn the mixer to low and add your sour cream
9
Continue with the mixer on the lowest speed and add the flour mixture and cocoa mixture, alternating between the two, beginning and ending with the flour
10
Fill the prepared liners half full with the batter and bake for 30 minutes
11
Cool
12
For the ganache: In a microwave-safe bowl, heat the porter beer to 130 degrees F
13
Pour the beer over the white chocolate in a clean medium bowl
14
Whisk until incorporated
15
Transfer the ganache into a sauce bottle for use
16
Hold at room temperature until the cupcakes are cooled
17
For the caramel corn crunch: In a microwave-safe bowl, heat your peanut butter and milk chocolate for 30 second increments until melted
18
Stir with a spoon between heating
19
Crush the caramel corn in a food processor until fine
20
Pour the chocolate mixture over the caramel corn
21
Stir with a spoon until incorporated
22
Chill in the refrigerator until set
23
Scoop with a number 70 ice cream scoop on to a plate lined with waxed paper
24
Reserve at room temperature until assembly
25
For the meringue: Combine the sugar and egg whites in a saucepan
26
Whisking constantly over low heat, bring the mixture to 110 degrees F
27
Pour the egg mixture into a standing mixer fitted with a whip attachment
28
Whip until it reaches room temperature; the mixture should be light, fluffy and shiny
29
Add the vanilla extract and salt
30
This recipe should be done just prior to assembly
31
To assemble: Push the caramel corn filling into the middle of each porter cupcake
32
Fill in the hole with the porter ganache
33
Chill until set
34
Fill a piping bag fitted with a star tip half full with the meringue
35
Pipe on top of the cupcake
36
Toast the meringue with a kitchen torch
37
Garnish with caramel corn