Java Porter CupcakesBy Tee & Cakes
- Meal: Dessert
- Difficulty: Easy
- Serves: 24 cupcakes
- Time: 30 minutes
- Beer Style: Porter
Who doesn't love a cupcake? More importantly, a cupcake made with a delicious Porter reduction, making them perfectly moist and dense.
1 cup Porter or coffee Porter
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Preheat oven to 350°F. Line cupcake cups with the prettiest liners possible!
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in large bowl to blend.
Using electric mixer, beat eggs and sour cream in another large bowl to blend.
Add stout-chocolate mixture to egg mixture and beat just to combine.
Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
Pour batter into prepared liners. Bake cake until tester inserted into center comes out clean, about 15 minutes.
The cake is dense and needs a bit more time than your traditional cake mix.
Ice with your favorite icing. Here are just a few icings that pair really nicely: peanut butter, salted caramel, cream cheese, chocolate ganache or chocolate mint.
Learn more about the growing number of small, local bakers and confectioners who are turning to craft beer as a flavorful ingredient in their goods in “Cupcakes and Cookies and Craft Beer—Oh My!“ by Lisa Morrison.
Photo by Tee & Cakes