Last weekend we had dinner with my parents. Of course I wanted to bring dessert, but was having difficulty deciding what… My mom was making kind of a fancy dinner, so I wanted to make something a little more special than cookies. I didn’t have enough fruit to make any kind of pie. And my Dad often complains about frostings being too sweet, so I tend to be reluctant to take them cakes… What does that leave????
So I pulled myself together and decided that I would make cupcakes, but without the buttercream frosting. Instead, they would be topped with a chocolate ganache. And since I’m still on my baking with beer kick, the cupcakes would be chocolate stout… Ha! I’d even put stout in the ganache!
The cupcakes were better than I had hoped for! The flavour was dark and deep, definitely not too sweet. These are perfect for those occasions you may be looking for a “manly” kind of dessert.
For the ganache, use chips or bar chocolate but don’t skimp on quality. Use a high quality chocolate that you like the taste of, and would eat as is. I used Camino semi-sweet chocolate chips.
Chocolate Stout Cupcakes
1 cup Stout (I used a chocolate stout)
3/4 cup All-Purpose Flour
1/4 cup Cocoa Powder
3/4 tsp Baking Soda
1/4 cup Margarine
2/3 cup Sugar
1/4 cup Non-Dairy Yogurt
1 tsp Vanilla Extract
1 batch Chocolate Stout Ganache (recipe follows)
In a saucepan, over high heat, bring stout to a simmer. Reduce to medium and continue to simmer, stirring frequently, until reduced to 1/2 cup. After 5 minutes of simmering, remeasure occasionally so to avoid reducing too much. When stout has been reduced to 1/2 cup, set aside to cool to room temperature.
Preheat oven to 350°F and line muffin tin with paper liners.
Whisk together the four, cocoa powder, and baking soda. Set aside.
Beat the margarine until creamy. Add the sugar and beat on medium speed, until light and fluffy (about 3 minutes). Add the yogurt and the vanilla and continue beating for another 1 – 2 minutes.
Add the flour mixture in 4 additions, alternating with the reduced stout (begin and end with the flour). Beat briefly after each addition, until smooth (but using caution to not over mix).
Divide batter evenly amongst lined muffin wells.
Bake for approximately 22 minutes, until an inserted toothpick comes out clean.
Allow cupcakes to cool for 5 minutes in tin before removing and transferring to cooling rack. Cool cupcakes completely.
When still warm and liquid, spoon a little ganache over cooled cupcakes, spreading evenly over tops. Place in refrigerator to set.
If you want to pipe details onto the cupcakes, then after glazing the cupcakes, place the remaining ganache in refrigerator until firm (not hard). Spoon into piping bag and decorate as desired.
Makes 10 cupcakes.
Chocolate Stout Ganache
2/3 cup Stout (I used a chocolate stout)
5 ounces Semi-Sweet Chocolate (about 1 cups of chips)
Chop chocolate finely.
In a saucepan, over high heat, bring stout to a simmer. Reduce to medium and continue to simmer, stirring frequently, until reduced to 1/3 cup. After 3 minutes of simmering, remeasure occasionally so to avoid reducing too much.
When stout has been reduced to 1/3 cup, quickly return to a simmer. Remove from heat and add chopped chocolate. Stir until smooth.
If needed, place over low heat stirring constantly (be careful not to burn the chocolate).
Ganache is read y to use when completely smooth… Refrigerate until firm if piping is desired.
Makes about 3/4 cups of glaze.