Monday, August 8, 2011

Milk Stout Cupcakes with Ganache Frosting

It seems like everywhere I've been lately there have been Guinness cupcakes. Okay, that sounds fine, but I thought it made a lot more sense to use a local brew instead. Milk Stout from Left Hand Brewing is smoother and less bitter than Guinness, making it even better for baking.

Once I started thinking about these cupcakes, I couldn't get them out of my head. I had to make them. Doesn't matter that it summer. Cupcakes.

As far as the frosting, I made a simple ganache - equal parts of heavy cream and chocolate - heat the cream just under boiling, then pour it over the chocolate. Stir until the chocolate is melted, then beat the mixture until it is thick. If you beat too long and it gets grainy, just remelt it and beat again.

The frosting will stay soft if you leave it at room temperature, but if you chill it, it will firm up even more. Then, when it gets back to room temperature for serving it will stay firm. Strange, eh?

Or, use whatever frosting you like.

Keep in mind that I live at high altitude - about a mile high - and these cupcakes have only been tested up here. If you live where the air is a little less gaspy and thin, I'd suggest increasing the baking soda a bit. 3/4 teaspoon would be my guess. And let me know how they work, if you try them. For those of you struggling with high altitude baking, give 'em a try.

Milk Stout Chocolate Cupcakes
makes 18 cupcakes

1/2 stick (4 tablespoons) unsalted butter
1/2 cup cocoa
8 ounces Milk Stout
3 large eggs
2 teaspoons vanilla
1 cup sugar
1 1/4 cup (6 3/4 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees and line 18 muffin cups with cupcake liners.

Melt the butter in a small saucepan and add the cocoa. Whisk until the mixture is smooth. Transfer the mixture to a medium bowl and add the Milk Stout. Beat until well combined, then add the egg and vanilla and beat until well mixed.

In a separate bowl, combine the dry ingredients. Whisk until combined, then add the dry ingredients to the wet. Beat just until smooth and well mixed; don't overbeat.

Divide the batter into prepared cupcake papers, filling each about 3/4 full.

Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 25 minutes.

Remove the cupcakes from the muffin pans and let them cool completely before frosting.

Check out the other pretty #cakelove goodies here.


Mimi said...

I am so thrilled to find a cake recipe for high altitudes! I am in Rifle, CO, which is about 5,800 feet above sea level. I am originally from Savannah, GA, which is practically below sea level. I never had any problem with cakes or other baked goods there. Now that I'm out here, I just can't seem to get a grip on baking at altitude!
PS- I love your blog- I follow you through Google Reader. :)

Donna Currie said...

I feel your pain with the high altitude baking. I'm at about 5200 feet, so these should work just fine for you.

Kim said...

wow these look fantastic! love the idea of using milk stout! thanks for joining our #cakelove bloghop :D

cookingvarieties said...

hi junia, didn't realise that high altutude of 1 mile more, does affect baking ways.
lovely looking cup cake, must be so delicious :)

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