Last week marked the bottling of Eagle Bay‘s Cacao Stout for the first time (previously keg only) and it aroused in me a desire to cook some sort of dessert.
Stouts pair extremely well with chocolate at the best of times but the Eagle Bay stout is perfect for desserts as it is brewed using husks leftover from the production of Bahen & Co chocolate.
At the same time, friend of the Grillah – Asha Tracey, arguably Perth’s strongest woman, announced that she was running an event for RSPCA Cupcake day. So it was decided – some sort of cupcake made with stout to help raise money for Dogface Grillah’s favourite charity.
I consulted the series of tubes for a recipe and found a cracker from author of website The Beeroness. Given my love of a good pun I viewed it as a sign that this was the recipe for me.
The scariest thing about this dish was the fact that Mrs Grillah (the baker of our household) has been interstate for the last week meaning I was flying solo on a dish that is her forte.
Anyhow, here is the recipe – I think I did ok for my first solo attempt, they were tasty but not the prettiest cakes around. I followed the recipe apart from two changes: I subbed beer candied bacon for the pretzels (using the Eagle Bay stout of course) and a peaty scotch instead of bourbon (it’s what I had at hand and I figured the smokey peat would pair with the bacon).
- 4 wt oz (about 1 cup) dark chips
- ½ cup unsalted
- ¾ cup stout beer
- 1¾ cup granulated sugar
- 2 large eggs plus one yolk
- 3 Tbsp canola oil
- ⅓ cup buttermilk
- 1 tsp vanilla extract
- 1½ cups flour
- 1½ tsp baking powder
- 1 tsp espresso powder
- ½ cup cocoa powder
- 1 tsp salt
For the frosting:
- 450grams cream , softened
- 1 cup unsalted , softened
- 1½ cups powdered sugar
- ¾ cup real maple syrup
- 30ml bourbon (I used scotch)
- ¼ tsp salt
- 4 rashers candied bacon
- Preheat oven to 175c
- In the top of a double boiler (or a bowl set over gently simmering water), add the dark and butter, stirring frequently until just melted. Stir in the chocolate stout.
- In the bowl of a stand mixer beat the sugar, eggs, and yolks until well combined, light and fluffy, about 3 minutes.
- Add the oil, buttermilk, and vanilla. Beat until well combined.
- Slowly add the chocolate, beating until all are well incorporated, scraping the bottom to make sure all is well combined.
- In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.
- Sprinkle the dry over the wet ingredients. Stir until just combined.
- Line a muffin tin with cupcake papers. Fill the cupcake papers ¾ full.
- Bake at 175c for 16-18 minutes. Allow to cool completely.
- In the bowl of a stand mixer, add the cream and butter. Beat until well combined.
- Add the powdered sugar. Mix until well combined.
- Slowly add the maple syrup and bourbon. Mix until well combined.
- Frost the cooled cupcakes with the maple bourbon frosting. Sprinkle with crushed pretzels.
I don’t think I quite got the frosting right but the cake itself was sensational – will definitely use it again.
On a side note, Dogface Grillah had his own success winning the waggiest tail competition at the RSPCA day!