Chocolate Beer Cupcakes with Chocolate Caramel Ganache

By Hklbrries

Jackie Mustard and Dylan Waidelich of Sweet and Stout made this cupcake with the special edition Ski to Sea ESB from Boundary Bay Brewing Co. in Bellingham.

Ingredients

• Chocolate Caramel Ganache:
• 1 cup heavy whipping cream
• 1 (12-ounce) bag of semi-sweet chocolate chips
• 1/2 cup caramel ice cream topping
• Chocolate Beer Cake:
• 3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine
• 2 cups sugar
• 2 eggs
• 6 tablespoons bittersweet cocoa powder
• 2 tablespoons vegetable oil
• 3/4 cup milk
• 1 teaspoon vinegar
• 1 1/4 cups beer

Preparation

Step 1

To make the Chocolate Caramel Ganache: Heat heavy cream in a small saucepan until it starts bubbling on the sides (basically, almost boiling).

Place chocolate chips in a small metal bowl. After heavy cream has come to an almost boil, pour cream over chocolate chips and stir until smooth.

Stir in caramel. Place bowl in the fridge to cool to desired consistency, about 35 to 40 minutes. After you get that going, you’ll want to get started on the chocolate cake.

To make the chocolate beer cake: Preheat oven to 350 degrees. In medium bowl, sift together flour, baking soda and salt. Set aside.

In large bowl beat butter and sugar until fluffy. Add eggs, cocoa and vegetable oil. Use electric mixer to blend well.

Measure out 3/4 cup milk and add 1 teaspoon vinegar to the milk to use in next step.

Add flour mixture alternately with beer and milk. Mix well between each addition.

Pour batter into lined cupcake pans using a 1/4-cup measuring cup. This should fill the pans about 2/3 full.

Bake cupcakes for 20 to 23 minutes. Check with toothpick for doneness.

After the cupcakes have cooled, take the ganache (when it’s at a spreadable consistency) and spread over cakes. Sprinkle each with a pinch of coarse sea salt while ganache is still soft. Refrigerate for later, or enjoy right now.