Hopp Diva's Blog

HOPS IT'S NOT JUST FOR DRINKING. RECIPES FOR COOKING WITH HOME BREW, MICRO BREW AND CRAFT BEERS

Chocolate Peanut Butter Stout Cupcakes! February 8, 2013

I was recently at a brewery doing a beer review for my blog site and  the magazine I write for.  We chose a six beer flight and I didn’t like any of them 😦   I should have chosen a few of the dark beers  that were more on my radar but the guy who was behind the bar steered us towards IPA (what my husband likes) and a couple of light beers.  If I had gone with my better judgement, I would have tried a dark beer that claimed to have a peanut butter flavor – now that would have been fun!

Well, when I got home I just kept thinking about this dark peanut butter beer and all the fun things I could make with it!  Thus my recipe for Chocolate Peanut Butter Stout Cupcakes!  They are low in fat  (no shocker there) but  the cupcakes are loaded with awesome flavor.  To keep the fat content down I used  the Chocolate Better n Peanut Butter (which you all know is my favorite) for the middle of the cupcake as well as the glaze…….yummmmmm.  I sure hope you like these as well as all my taste testers did (some were licking out the paper).    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

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Chocolate Peanut Butter Stout Cupcakes

1 pkg. devils food cake mix

1 pkg. instant chocolate pudding (small size)

1/4 cup oil

3/4 cup Egg Beaters

1 cup Stout or Porter beer at room temp

Better n Peanut Butter or Chocolate Better n Peanut Butter

powdered sugar

left over beer from bottle

In a glass measuring cup, pour out beer to equal 1 cup and set aside.  Pour the rest of the bottle in a small saucepan and place over medium heat on the stove.  Let the beer cook down until it’s half the volume you started with.  Set aside.

In a bowl, whisk together the cake mix and the pudding.  In a separate bowl whisk  the oil, Egg Beaters and 1 cup of beer.  Be sure the ingredients are blended well together. Add to the liquid to the cake mix, using a whisk.  Mix until all dry ingredients are incorporated.

Line 12 muffin cups with paper cups.  Using a small ice cream scoop, fill each muffin cup about half way.  Place about 1 tsp. of Better n Peanut Butter over batter and then top with more batter to cover up the peanut butter, doing this to all 12 muffin cups.

Place in a 350 degree oven for about 15 minutes but time will vary according to ovens and if you are using a dark muffin tin.  Be sure to not over bake the cupcakes!

While the cup cakes are baking  sift 2 cups of powdered sugar into a bowl.  Add 2 heaping tablespoons of Better n Peanut Butter, this will be hard to mix but try.  Now add just a bit at a time of your reduced beer that has been cooling.  Remember to only add a bit at a time or your glaze will be like soup!  Add more peanut butter if it gets too thin.  The glaze will set up after you put it on the cooled cup cakes.

 

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