I may have let recipe testing for One Bowl Chocolate Chai Cupcakes get out of control. After bringing batch after batch of test cupcakes to work, coworkers are starting to expect cupcakes. And I may have accidentally suggested that I would test out any creative cupcake ideas. I’m not sure if this was a good thing or a bad thing, but I’m getting a steady stream of great ideas. Now I am cupcake-obsessed. In a good way, of course. And my first coworker-inspired cupcake is fantastic. Stout Cupcakes with Salty Chocolate are the perfect grown up treat. The hint of beer flavor along with the salty chocolate topping is an incredible combination. And I’m sticking with the one bowl recipe trend, making them super easy to make. Thank you Larry for the fantastic idea! (Should I change the name to Larry’s Stout Cupcakes? Maybe this recipe can go viral and he can become a celebrity!)
I have never gotten into baking because it requires precision, and I’m not into measuring. There’s science involved and I understand just enough to be dangerous. That’s why this recipe is so cool – when you dump the final ingredients into the mixture, you get to hear that sound from the chemical reaction when you pour in the beer. Cool, right? It reminds me of Junior High science classes. And then you get to pour in a beer. Love that. The trick is to refrigerate the batter for a couple of hours before baking and make sure not to over-fill the cupcake liners. Trust me, I made a lot of test batches. The batches I tried without resting the batter in the fridge were more delicate and had a tendency to sink in the middle. And while they still tasted great, they were really ugly. Don’t believe me? Check out this pic I posted on Instagram.
We all loved Russian Imperial Stouts in this recipe, but the Porters I tried were also delicious. The key is to pick a beer with a bold flavor but avoid any added sweetness. But use good beer, nothing funky left in the garage from last summer. Our favorite for recipe testing (and drinking, of course) was Old Rasputin from North Coast Brewing Co., but all of the beers that we tried had delicious results. And I say “we” because I many dozens of these cupcakes were shared with coworkers and family for taste testing purposes. And yes, even Z ate a beer cupcake.
|One Bowl Stout Cupcakes with Salty Chocolate|| |
- 3.5 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- ½ cup cocoa powder
- ¾ cup canola oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 1 12 oz bottle Russian Imperial Stout Beer
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- sea salt flakes for sprinkling
- Whisk all dry ingredients together into a large bowl.
- Whisk in each of the dry ingredients.
- Stir until there are no lumps.
- Refrigerate for about 2 hours.
- Preheat oven to 350°.
- Scoop batter into lined cupcake pan, only filling halfway.
- Bake 20-30 minutes, or until a toothpick comes out clean.
- Use a double-boiler or my make shift method > Fill a small pot with water and heat until simmering.
- Place a large heat-resistant bowl with chocolate chips and coconut oil on top of pot.
- Stir until mixture is melted.
- Spread mixture on cupcakes followed by a sprinkle of sea salt.
- Don't forget to lick your spatula!