Chocolate Stout Cupcakes with Dark Chocolate Ganache
During a particularly intense game of would you rather, I was once asked if I'd rather give up chocolate or cheese. The thought deeply disturbed me and I refused to make up my mind. That is, until no...
During a particularly intense game of would you rather, I was once asked if I'd rather give up chocolate or cheese. The thought deeply disturbed me and I refused to make up my mind. That is, until now. Because one peek at Cassandra Monroe 's chocolate stout cupcakes with dark chocolate ganache and I'm fairly certain my answer is a no brainer: chocolate all the way.
From Cassandra... These Chocolate Stout Cupcakes with Dark Chocolate Ganache seal the deal on your way to the stairway to chocolate heaven! The cupcake base for these cupcakes is light but pairs nicely with the thick ganache and the dark and creamy beer. I used to have another favorite go-to crowd pleaser cupcake recipe but these cupcakes just took first place. Is your mouth watering yet?
Chocolate Stout Cupcakes
|FOR THE CUPCAKES||2 cups sugar|
|2 cups all-purpose flour||1/4 teaspoon salt|
|1/2 cup buttermilk||2 whole eggs|
|1 teaspoon baking soda||1 teaspoon vanilla|
|2 sticks butter||4 tablespoons (heaping) cocoa powder|
|1 cup of your favorite Stout beer||FOR THE GANACHE|
|8 ounces, dark Chocolate, chopped (or in chips)||1 cup heavy cream|
|6 tablespoons corn syrup||2 teaspoons vanilla extract|
FOR THE CUPCAKES
Preheat oven to 350 degrees. Spray the cupcake pans with baking spray, or line them with cupcake liners.
To make the batter, combine flour, sugar and salt. Set aside.
In a separate bowl, combine buttermilk, eggs, baking soda and vanilla. Stir to combine and set aside.
In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add your stout beer, allow mixture to bubble for a few seconds and then turn off the heat.
Pour chocolate mixture over flour mixture and stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine all ingredients.
Pour 1/4 cup of batter into each muffin cup.
Bake for 20 minutes. Let cool for five minutes in the pan, then remove cupcakes. Allow them to continue cooling on a baking rack for a while.
FOR THE GANACHE
If you haven't chopped your dark chocolate yet, do so now and store it in a bowl. Then, heat cream and corn syrup over medium heat. Add vanilla to the cream mixture, then pour cream mixture over the chopped chocolate in the bowl. Whisk together until melted, smooth and glossy.
Dunk cupcakes in ganache. Allow to cool and set before serving.
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