Cupcakes-on-tap….that’s right, beer cupcakes.

Cupcakes are not traditionally considered  “dude” food.  You know–too dainty, too pretty, too sprinkle-y.  Whatever!

But these Whoa,  these are BEER  cupcakes.  Beer is in the cake, and more beer in the frosting.  I didn’t even pipe on the frosting in dainty swirls, I just plopped it on.  Very manly.  And what was the occasion for these cupcakes?  I’m so glad you asked.

One of my husband’s good friends at the office was leaving, and on his last day, everyone pitched in for a pot-luck luncheon.  So I made these cupcakes, and being that it was so close to St. Patrick’s Day I just had to scatter a little green sugar on the tops, and then finish off each cupcake with a  chocolate covered pretzel.    Beer and pretzels!

The beer I used is Guinness, and I’ll admit I had a few sips before using it in the recipe.  Let me tell you, I know what my beverage of choice will be to go with these cupcakes (if there are any left over).

These cupcakes are deep, rich, and not the least bit dry.  They are not overly beer-y.  The frosting?   C’mon, beer frosting!!!?  It is divine.

CUPCAKES ON TAP (BEER CUPCAKES)

Yield:   Makes 24

Ingredients:

• 12 Tablespoons (  1 1/2 sticks) unsalted butter
• 1/2 cup dutch-process cocoa powder
• 1/4 cup porter or stout beer, poured and settled before you measure
• 2 large eggs
• 1/2 cup full fat sour cream
• 1  1/4 cups all purpose flour
• 1  1/4 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt

For the frosting:

(Feel free to use all butter instead of a mix of butter and shortening.  You could also substitute part cream cheese for the shortening.)

• 8 tablespoons unsalted butter, softened
• 1/2 cup shortening
• 7-8 cups powdered sugar, sifted
• 6 tablespoons porter or stout, poured and settled before you measure
• 1 teaspoon vanilla extract
• pinch kosher salt
• 1 1/2 cups chocolate covered pretzels, optional

Directions:

1.  Preheat oven to 350*f.  Line 24 muffin cups with liners.

2.  In a small saucepan, melt the butter over low heat.  Remove from heat and whisk in the cocoa until smooth.  Stir in the beer and set aside to cool for at least 10 minutes.

3.  With an electric mixer, beat the eggs and sour cream until smooth.

Add in the cooled chocolate mixture and beat until combined.

4.  Add the flour, sugar, baking soda and salt and beat on medium speed until combined.  Scrape down the bottom and side of bowl as needed.

5.  Spoon the batter into the cups, filling about 2/3rds full.

Bake for 15 minutes at 350* until cupcakes bounce back when lightly pressed with a finger or until a toothpick comes out clean.  My cupcakes needed 20 minutes baking time before they tested done.

6.  Cool in the pans for 5 minutes then remove and place on wire cooling racks to cool completely.

To make the frosting:   Using an electric mixer beat the butter and shortening on medium until combined and fluffy.  Add the powdered sugar, beer, vanilla and salt, mixing on low until incorporated, then beat on medium-high for 3 minutes, or until light and fluffy.

I used a cookie dough scoop to portion out the frosting, dropping a scoop onto each cupcake.  Sprinkle with a little colored sugar if desired and top with a chocolate covered pretzel.  These cupcakes are incredibly light, with a deep, “dark” flavor; the frosting is also light and creamy.

SOURCE:   adapted from The Butch Bakery Cookbook