11 August 2009

Chocolate stout cupcakes with chocolate buttercream frosting

I made these cupcakes to celebrate Jonah's first day at his new job, and they turned out smashingly. A very moist, even crumb to the cupcakes themselves, and the chocolate buttercream frosting was really delicious, and shockingly easy. I kept it in the fridge until we were ready for dessert, and just let the frosting come up to room temperature before spreading. You can really taste the stout in this particular cake, and the creamy sweetness of the buttercream balances out the earthy stout flavor nicely, I think.  


Cake from smittenkitchen.com; buttercream from Cook's Illustrated

makes 14-18 frosted cupcakes, depending how you fill/frost them


1 cup stout (such as Guinness)
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 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 cup sour cream


10 Tbs. unsalted butter, softened

1 cup powdered sugar

A pinch of salt

1/2 tsp. vanilla extract

4 oz. semisweet chocolate, melted and cooled


Cake:
Preheat oven to 350°F. Place paper liners in ~16 cupcake moulds. 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. Set aside to cool.

Whisk flour, sugar, baking soda, and 3/4 teaspoon 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 moulds. Bake cake until tester inserted into center comes out clean, about 18-20 minutes. Transfer cake to rack, and cool completely in the pan.


Buttercream:

While the cupcakes are baking, melt 4 oz. chocolate in a double boiler over gently simmering water. Set aside to cool, stirring occasionally. With your trusty hand mixer, beat butter at medium-high speed until smooth. Add the powdered sugar and salt, and beat at medium-low speed until most of the sugar is moistened. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 30 seconds; scrape down the bowl, add vanilla and beat at medium speed until incorporated, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, at least 5 minutes, scraping down the bowl once or twice.


I've been keeping my cupcakes unfrosted and my buttercream in the fridge, due to humidity. The buttercream quickly softens to room temperature and a spreadable consistency, and can be put back in the fridge when you're done.