It was the moment we had been waiting for ever since I surprised Kyle with front row, Lambeau Leap zone tickets to the Green Bay Packers playoff game against the New York Giants. Players leaping into the stands to celebrate, fans all around us cheering.
Except the Packers lost.
Even though the Packers couldn’t pull out a victory against the eventual Super Bowl champs, our trip to Green Bay wasn’t a lost cause. At an amazing dinner at Hinterland Brewery, we discovered a new favorite dessert combination: beer and chocolate, in the form of a chocolate stout cake.
So, in anticipation for St. Patrick’s Day, it was only fitting to honor this magically delicious combination by creating some chocolate stout cupcakes.
• 2 cups stout (we used a local brew, Thr3e Wise Men‘s Saint Slater’s Irish Stout)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
• 4 cups all-purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream
• 3 cups confectioners sugar
• 1 cup (2 sticks) unsalted butter
• 1 tablespoon vanilla extract
• 1 to 2 tablespoons whipping cream
What to note before tackling the recipe:
• For the cupcakes, you’ll have much better results if you sift all of the dry ingredients.
• If the cocoa powder doesn’t meld into one consistency with the beer and butter mixture, remove the pan from the stove and use a hand mixer to blend it.
• Use the biggest bowl you own for the eggs and sour cream mixture, as this is the bowl to which you’ll be adding all of the ingredients.
• For the icing, start with just 1 tablespoon of whipping cream at first. This will give you a stiffer consistency, which will make the icing easier to manage when frosting the cupcakes.
Preheat oven to 350. Bring 2 cups stout and 2 cups 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 1 1/2 teaspoons 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.
Place cupcake liners in each opening, and fill each one 3/4ths of the way with batter. Bake for about 16 minutes, or until ready. Cupcakes are finished baking when a toothpick is inserted into the center of a cupcake and comes out clean. Put the cupcake tins on a cooling rack and allow to cool completely before frosting them.
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and 1 tablespoon cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Now for some Friday faves. With the barrage of butter this recipe called for, it would have been a beast to tackle without our trusty KitchenAid Mixer. Not only does it rock at mixing hard-to-blend ingredients like butter, but it’s a huge time-saver by freeing up your hands to work on other components to the recipe.
These recipes really grabbed our attention this week, and we can’t wait to take them for a spin in our kitchen.
My Kitchen Moovement’s Tostada with beer-braised chorizo and refried beans
Why we can’t wait to try it: Chorizo is one of Kyle’s favorite ingredients, plus this dish looks like it’s bursting with flavor. And you know we obviously like to experiment with beer in our cuisine.
The Talking Kitchen’s Lemon pepper pasta
Why we can’t wait to try it: A citrus flavor is a great way to lighten up what could be an otherwise heavier dish, like a pasta. We also geek out over any excuse (when time allows) to make our own pasta, so this recipe gives us a great reason to whip up a homemade batch this weekend.
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