“Packs a Punch” Cupcakes

Posted on: January 14th, 2012 by Carla Johnson No Comments
whisky whiskey

Cooking With Sin

“Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.”
– Anais Nin

by Alana Cholewa

Val and I met in the fall of 2000. We had just started university and lived in the same residence building. Val, God bless her, is the loudest person I know. She is short and Italian, and packs a punch if she feels the need to hollar. In all fairness, I must admit that I heard her long before I saw her: In a building that housed over one thousand first year students, that was quite the accomplishment!

While I became familiar with her during Orientation Week, I was actually introduced to her a few weeks later. While some people can find ample volume off-putting, I have always appreciated and respected Val’s ability to just put it all out there.

Over a decade later, our friendship is still holding strong. We picture ourselves growing old with each other — two grannies on a porch with extra large wine glasses. This recipe for cupcakes is much like our friendship, rich with colour and flavour. The icing, sweetness on top, isn’t as sweet and innocent as it appears. Gotta watch for this blonde and brunette friendship – it, too, packs a punch!

“Packs a Punch” Cupcakes

Step #1: Bake the Cupcakes

Chocolate Stout Cupcakes

2 large eggs
2/3 cup sour cream
2 cups flour, all purpose
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup stout
3/4 cup butter
3/4 cup cocoa powder

1. Preheat oven to 350°F.

2. In a large bowl, beat eggs and sour cream with a mixer.

3. In another large bowl, whisk together flour, sugar, baking soda and salt. Set aside.

3. Simmer the stout and butter in a large saucepan over medium heat, then add the cocoa powder and whisk until smooth.

4. Add the stout mixture to the egg mixture and beat until blended.

5. Add the whisked dry ingredients and mix slowly until all ingredients are just combined.

6. Filling muffin or cupcake tins 2/3 full. Bake for 16 minutes or until a tester inserted into the center comes out clean.

7. Make sure to completely cool the cupcakes on a rack.

Step #2: Fill Cupcakes with Ganache

Whiskey Ganache

8 ounces bittersweet chocolate squares
2/3 cup heavy cream
2 tablespoons butter, room temperature
2 teaspoons whiskey

1. Chop the chocolate squares into fine pieces and put them in a heatproof bowl.

2. Heat the cream until it simmers lightly then pour it over the chocolate pieces. Let stand for one minute until the chocolate melts then stir until the mixture is smooth.

3. Add the butter and whiskey and stir or whip with a beater until it is combined and smooth. Cool slightly, but still soft enough to pipe.

4. Scoop out the middle of each cupcake with a melon baller, or apple corer. Pipe the ganache into the middle of each cooled cupcake and fill to the top.

Step #3: Top with Icing

Irish Cream Frosting

2 cups confections sugar
1/2 cup butter, softened at room temperature
4 tablespoons Irish Cream

1. With an electric mixer, whip the butter and powdered sugar, slowly adding the Irish cream until the icing is smooth and creamy.

2. If the mixture thins out, add more powdered sugar until thick again. If more liquid is needed, add more Irish Cream or milk.

3. Spread a generous amount of icing on each ganache-filled cupcake.

4. Enjoy packing a punch with this treat!

This recipe was inspired by – http://www.sweetspot.ca/SweetHome/recipes/32765/test_kitchen_guinness_cupcakes_with_irish_cream_frosting/

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

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