Chocolate Cinnamon Stout Cupcakes by Julie Vision in the Kitchen
Chocolate Cinnamon Stout Cupcakes (Yield - 2 1/2 dozen standard cupcakes)
Adapted from the recipe by King Arthur Flour.
2 cups stout or dark beer, such as Guinness
2 cups unsalted butter
1 1/2 cups cocoa
1 tablespoon cinnamon
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
4 large eggs
3/4 cup plain Greek yogurt (or sour cream)
1 cup butter
1/2 cup caramel (either caramel topping or camel candies that have been melted and cooled)
6 cups powdered sugar
1 teaspoon salt
4 tablespoons milk
Step #1 - Preheat oven to 350* F.
Step #2 - In a saucepan, heat the butter and the stout over medium heat until the butter melts. The stout will appear foamy while this happens.
Step #3 - Remove pan from heat and add cocoa and cinnamon; whisk until smooth. Set pan aside to cool.
Step #4 - In a large bowl, mix the four, sugar, baking powder, and salt.
Step #5- In a separate bowl, beat together the eggs and yogurt.
Step #6 - Add the stout-cocoa mixture to the egg/yogurt mixture and meat until smooth and glossy.
Step #7 - Add the flour mixture and mix at slow speed. Scrape the sides and bottom of the bowl and mix again until smooth. This is a thin batter, it will be a little soupy.
Step #8 - Spoon into cupcake pans lined with cupcake papers. Fill cups 3/4 of the way full. The soupy texture of this batter makes filling the mini-cupcake pans a challenge. Be sure to wipe up and batter that drips onto the top of the pan before baking.
Step #9 - Bake at 350* F. For minis- bake 7-10 minutes. For standard sized cupcakes- bake 17-20 minutes. Remove them from the baking pan as soon as they are cool enough to handle. Finish cooling on a wire rack. I recommend covering them with wax paper and/or a tea towel while they cool. This helps prevent them from drying out.
For the Icing:
Mix all ingredients with a mixer until well combined.