- 24
Ingredients
- Cupcakes
- 8 oz. all purpose flour
- 15 oz. sugar
- 4 oz. SCHARFFEN BERGER Natural Unsweetened Cocoa Powder
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz. stout beer
- 8 oz. buttermilk
- 2 eggs
- 2 egg yolks
- 4 oz. coconut oil (or melted coconut butter)
- Molasses Fluff Filling
- 3 oz. egg whites, room temperature
- Pinch salt
- 5 1/4 oz. sugar
- 1 1/2 oz. molasses, unsulphured blackstrap
- 1/4 t. xanthan gum
- Dark Chocolate Fudge Frosting
- 5 oz. SCHARFFEN BERGER 99% Unsweetened Chocolate
- 14 oz. sweetened condensed milk
- For the Garnish
- 1/2 cup roasted salted Spanish peanuts
- 1/2 tsp. grated Meyer lemon zest
- 1/2 tsp. Tabasco sauce
- 1/4 tsp. dried ancho chilies, ground
Preparation
Step 1
Cupcakes
Preheat oven to 350 degrees F.
Sift all dry ingredients together in a large bowl.
Combine buttermilk and beer together. Whisk in the eggs, yolks, and coconut oil.
Whisk the wet ingredients with dry ingredients until smooth. Distribute batter among 2 cupcake lined muffin pans and bake for 20 to 25 minutes.
Cool completely in the tins.
Molasses Fluff Filling
Bring a few inches of water to a gentle simmer in a saucepan. Put all ingredients except the zanthan gum in a heatproof bowl over the simmering water and whisk constantly to dissolve the sugar and heat the mixture for about 3 minutes.
Remove from heat and pour into the bowl of an electric mixer fitted with the whip attachment and whip on high, adding the xanthan gum while whipping. Continue to whip on high for another 3 minutes.
Remove with a spatula into a piping bag and inject in each cupcake.
Dark Chocolate Fudge Frosting
Melt the chocolate over a water bath.
Warm the sweetened condensed milk slightly and add to the chocolate.
Stir until smooth. Cool.
Frost each cupcake with the frosting.
For the Garnish
Combine all the ingredients and garnish each cupcake with 5 or more spicy nuts.