Indulge in the delightful symphony of flavors with Beer Bellies Chocolate Cupcakes, a decadent treat that elevates the classic chocolate cupcake to new heights. These cupcakes are not just any ordinary indulgence; they are infused with the rich, malty notes of beer, creating a unique and irresistible taste experience.
The secret to these extraordinary cupcakes lies in the combination of stout beer and cocoa powder. The beer imparts a deep, roasted flavor that complements the richness of the chocolate, resulting in a moist, flavorful crumb that will tantalize your taste buds. Topped with a velvety chocolate ganache frosting, these cupcakes are the epitome of chocolate indulgence.
Our collection of recipes offers a variety of tempting options to satisfy every craving. From the classic Beer Bellies Chocolate Cupcakes to the boozy Beer Bellies Chocolate Cupcakes with Stout Ganache, each recipe promises a unique twist on this beloved dessert. If you prefer a gluten-free treat, the Gluten-Free Beer Bellies Chocolate Cupcakes are a delightful alternative. For those who love the combination of chocolate and peanut butter, the Beer Bellies Chocolate Peanut Butter Cupcakes are a match made in heaven.
No matter which recipe you choose, these Beer Bellies Chocolate Cupcakes are sure to be a hit at your next gathering. Their irresistible flavor and elegant presentation make them perfect for any occasion, from casual get-togethers to special celebrations. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING
These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.
Provided by MeowTheCow08
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
- Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
- Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
- Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
- Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
- Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
- Spoon the filling into the cored cupcakes.
- For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
- Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
- Spread frosting on filled cupcakes.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 48.8 g, Cholesterol 60.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 253.3 mg, Sugar 37.2 g
CELEBRATORY CHOCOLATE BEER CUPCAKES
Steps:
- For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line the cupcake pans with 24 liners. Bring a small pot of water to a boil.
- In a large mixing bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the milk, butter, vanilla extract and eggs and mix for 2 minutes on medium speed. Whisk in 1 cup boiling water last. Batter will be very thin. Pour evenly into the prepared cupcake pans until about two-thirds full. Bake until a toothpick inserted into the middle of the cupcake comes out clean, 18 to 21 minutes. Cool completely on wire racks. Place the cupcakes in the freezer to speed up the cooling process.
- For the beer flavored ganache: In microwave-safe bowl, heat the cream on high until it begins to bubble, 1 to 2 minutes. Remove from the microwave and add the chocolate chips. Stir until the chocolate is completely melted and smooth. Add the cold butter and stir until butter is combined; this will cool the ganache. Then, add the beer and stir until well incorporated. Set aside until ready to dip the cupcakes. (If it hardens too much before you are able to dip the cupcakes, reheat slightly in the microwave for 15 seconds and stir well.)
- For the chocolate beer frosting: Dissolve the salt in the beer and set aside. In a 5-quart mixing bowl, cream the shortening until very creamy, about 1 minute. Add 2 cups powdered sugar and the cocoa powder to the bowl and mix well. Pour the salt and beer mixture into the bowl and mix until combined. Then add the remaining powdered sugar and beat until fluffy.
- To assemble: Dip the cooled chocolate cupcakes into the beer flavored ganache. Then pipe chocolate beer frosting on top of the ganache layer using a 1M Wilton tip, or any tip that will create ridges. Drizzle the cooled Beer Drizzle over the frosting.
- Pour the beer into small saucepan. Add the sugar and stir to combine. Heat over medium-high heat. Continue to stir to avoid burning. Reduce the beer and sugar until it begins to thicken slightly and resemble syrup, 5 to 7 minutes. Remove from the heat and set aside to cool completely.
BEER CUPCAKES (YES REALLY !)
Not as bizarre as it sounds, Guinness (or dark german ale) is great in dishes. Haven't tried it yet but sure plan to. When the men say "get me a beer" you can hand them a cupcake :) Found this on a bigcity blog, and the comments were raves.
Provided by MarraMamba
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F; butter a muffin tin.
- Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
- Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
- Note: make the glaze thicker or thinner by adding or subtracting milk.
Nutrition Facts : Calories 566.3, Fat 19.9, SaturatedFat 11.7, Cholesterol 83.1, Sodium 372.4, Carbohydrate 77.6, Fiber 2.4, Sugar 49.2, Protein 7.1
Tips:
- Use room-temperature ingredients for better consistency.
- Cream the butter and sugar together until light and fluffy for a smooth batter.
- Gradually add the eggs, one at a time, to prevent curdling.
- If the batter is too thick, add a little more milk.
- Be careful not to overmix the batter, as this can result in tough cupcakes.
- Fill the cupcake liners only 2/3 full to prevent them from overflowing.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For a richer chocolate flavor, use dark chocolate or cocoa powder.
- Top the cupcakes with your favorite toppings, such as chocolate chips, sprinkles, or ganache.
Conclusion:
These beer bellies chocolate cupcakes are a delicious and festive treat that are perfect for any occasion. With their rich chocolate flavor and fluffy texture, these cupcakes are sure to be a hit. So next time you're looking for a sweet treat, give these cupcakes a try. You won't be disappointed.
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