We finally had some rain here in the Mitten and it was awesome! Not only did it rain but the temps finally dropped a bit where working in the test kitchen was not a chore, it was delightful. This new cupcake is what came of about 2 hours of research and a couple more hours of creating, but oh what a creation. The taste is out of this world and craft beer lovers will so appreciate it as well as anyone who likes the combination of beer and pretzels.
Awhile back I was doing some research on beer infused cupcakes and was not finding a great deal that would work for me. But, I did run across this web site called Cupcake Project (http://www.cupcakeproject.com/). It was on this site I discovered a pretzel base that was used for a cupcake they were making. The concept was right on however the fat content was out of site and so not my style, so I decided to see if I could make over their idea. I worked around with a couple of different versions and really like what I came up with. Instead of 132 grams of butter in just the crust I made mine with only 40 grams, can we say huge difference? I also decided not to re-invent the wheel regarding great cup cakes, I mean I already had an awesome chocolate porter cupcake recipe with chocolate ganache on top. Enjoy!!!! For comments/questions email firstname.lastname@example.org
Pretzel Based Chocolate Stout/Porter Cupcakes
1 stick of room temp Blue Bonnet Lite (it will be very soft)
3-4 Tlb. honey
2 1/2 cup crushed pretzels
Mix the crushed pretzels with the honey and the Blue Bonnet Lite until it’s totally incorporated and will stick together. Line 24 muffin tins with liners. With a small ice cream scoup drop mixture into the bottom of each cupcake liner. Using a spoon or a muddler, press the pretzel mixture into the bottom of each cupcake liner.
Bake at 350 degrees for 10 minutes. While the base bakes start making your cupcake batter.
CHOCOLATE PORTER CUPCAKES
12oz. Porter Beer or you can use Chocolate Espresso Stout or a Chocolate Ale – yummmm
½ cup No Fat ½ & ½
3 Tablespoons Canola Oil
2 Tablespoons No Fat Vanilla Yogurt
1 Tablespoon vanilla extract
¾ cup Egg Beaters
¾ cup unsweetened dark cocoa (Hershey)
¾ cup no fat sour cream
2 cups white sugar
2 ½ cups flour
1 ½ teaspoons baking soda
In a large mixing bowl, combine all the liquid ingredients. In separate bowl, whisk all the dry ingredients. Gradually add the dry ingredients to the wet. Divide the batter among the muffin cups with the pretzel base. Bake 15 minutes (depending on oven) or until risen and set in the middle (toothpick comes out clean but still tender) Cool before removing from the tins. Make a chocolate ganache and dip tops of cakes in.
In sauce pan bring 2/3 cup of No Fat ½ & ½ to a boil. In a bowl place 6 ounces of chopped white/semi sweet baking chocolate. When ½ & ½ is boiling, remove from heat, add 6 tablespoons of no fat sweetened condensed milk and 2 teaspoons of Blue Bonnet Lite. Whisk until combined. Pour over chocolate, wait 5 minutes before whisking the chocolate and cream mixture. Whisk until chocolate is very smooth. I also add about 3 Tlb of dark chocolate cocoa powder. Chill until mixture has firmed enough to spread or dip the tops of your cup cakes. You can also drizzle it over a cake (don’t chill as long). If ganache is too firm, you can lightly warm the mixture over very low heat to get the consistency you want. Be sure to whisk the ganache after chilling before you use it.