Chocolate Stout And Irish Cream Liqueur Cupcakes
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Unsalted Butter2 cups
Dark Brown Sugar3 cup
Sour Cream2
Eggs1 tsp
Vanilla Extract2 cups
All-Purpose Flour2.5 tsps
Baking Soda4 cups
Sugar (confectioners')Directions:
1
Preheat the oven to 325 degrees F
2
Line a cupcake or muffin pan with 24 regular-size cupcake liners
3
Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted
4
Remove from the heat
5
Sift the cocoa powder into a medium-size bowl and add the sugar
6
Slowly whisk into the stout mixture
7
In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth
8
Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy)
9
Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even
10
Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes
11
Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack
12
To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip
13
Dust with cocoa powder if preferred
14
Cream the butter in the bowl of an electric stand mixer until pale
15
Turn the mixer to low speed and add the Irish liqueur in a steady stream
16
Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved
17
; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results