Last week I had the pleasure of attending one of the King Arthur Flour’s demonstrations.
That’s right – KAF came to Denver!
I learned some great tips for making perfect pie crusts and tarts.
I left so excited to bake!
KAF’s recent catalog had a recipe for Chocolate Stout Cake but since I have been on a cupcake kick lately, I came home and created these…
3/4 c. Guinness
3/4 c. unsalted butter
1/2 c. hershey’s unsweetened cocoa
1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 1/8 t. baking powder
1/4 t. baking soda (to make the cocoa darker since I didn’t have dutch processed cocoa which is alkalized – learned this at the demo)
1/2 t. salt
2 large eggs
1/3 c. sour cream
Preheat the oven to 375 degrees Fahrenheit. Recipe states 350 but I am at 5800 feet so I tacked on 25 degrees.
Cut the butter into chunks and combine with the guinness into a medium saucepan and heat until the butter melts. Remove from the heat and whisk in the cocoa.
Whisk together the flour, sugar, baking powder, baking soda and salt.
Beat the eggs and sour cream in the stand mixer with the paddle attachment. Pour in the cocoa mixture and continue beating. Slowly add in the flour mixture and beat until all ingredients are combined.
Divide the batter between 16 to 18 foil muffin wrappers lining a muffin pan.
Bake for 15 to 18 minutes.
While they cooled, I made a bittersweet ganache to top these cupcakes which complimented them perfectly.
1 c. Bittersweet Ghiradelli chocolate chips
1 c. heavy cream
Slowly warm both ingredients in a saucepan over medium heat. Stir until the chips and cream are fully incorporated. Remove from heat and let cool slowly. Before completely cooled evenly spread onto the cupcakes and top with decorative pearls.