Chocolate stout cupcakes with coffee stout icing and maple bacon garnish
Author: Karla Makholm
• ½ cup Dutch-processed cocoa powder
• 1 cup All purpose flour
• 1 ¼ cups Sugar
• ¾ tsp Baking powder
• 1 tsp Salt
• ½ cup1 stick Unsalted butter, melted and cooled to room temperature
• 2 Large eggs
• ½ cup plus 2 tablespoons Coronado Stupid Stout*
• 1 tsp Vanilla extract
· 8 ounces Cream cheeseat room temperature
· 4 Tbsp Butterat room temperature
· ½ tsp Vanilla extract
· Seeds from ½ a Vanilla beansplit and scraped out
· 4 cups Powdered sugar
· 5 Tbsp Coronado Blue Bridge Coffee Stout*
Maple Bacon ToppingOptional
· 6 oz. Uncured baconthick slices
· ¼ cup maple syrup
Preheat oven to 400°F. Line a baking sheet with parchment paper and lay down slices of bacon to fit. Use a pastry brush to coat both sides of bacon with maple syrup. Bake for 15-20 minutes, checking and flipping half way through. Bacon should be crispy and dark around edges. Set aside to cool on paper towels.
Lower oven to 350°F. Line 12 cupcake tins with cupcake molds. Set aside.
In a large bowl, whisk the cocoa powder, flour, sugar, baking powder, and salt until combined. In a separate bowl, whisk the melted butter, eggs, stout beer, and vanilla extract. (If the butter gets too cold and it separates, use a double boiler, setting the bowl on top, and whisk to heat just until it comes together again.) Add the wet ingredients to the dry in batches, beating with a standing or hand-held mixer on medium speed until the batter is smooth and shiny, about 20 seconds. Pour into the cupcake molds, filling about ¾ of the mold, and bake for 20-25 minutes. It is ready if you test with a toothpick and it comes out clean. Remove from oven and allow to cool completely on a wire rack.
While the cupcakes are in the oven, make the frosting. In a medium bowl, use a mixer to blend together cream cheese, butter, vanilla and vanilla bean seeds. Add one tablespoon at a time of stout beer, mixing between additions. Gradually add powdered sugar, mixing well until it’s all incorporated. Scoop frosting into a piping bag fitted with a large star tip. Cool in the refrigerator for a few minutes if it is very soft (not too long or it will harden).
Frost the cupcakes by scooping the frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted.
Cut bacon into one-inch pieces and use as garnish
If not using bacon, cocoa nibs would be a nice substitute, accentuating the somewhat bitter cocoa/coffee flavors in the stout beers *Or any of your favorite stout beers!