easter weekend and book club tonight. my first book club ever. i’ve never considered going in the past, because i figure if i don’t have time to read the book – why go? as if reading the book was a mandatory requirement of attendance or something. i’ve since been informed ‘book club’ is more a rendition of Sex In the City – a total excuse for a room full of ladies to drink wine and indulge in delicious treats while ranting and raving about everything under the sun. thus, my cupcakes and i will be there.
as much as i am craving chocolate peanut butter cake – i needed to make something a bit more ‘girly’. in lieu of Easter pastels, and managing to include my daily dose of chocolate, raspberry and champagne fit the bill.
why chocolate stout? well to be honest, the stout (such as Guinness) complements dark chocolate so well that the end result is simply a richer moister chocolate cupcake.
1 c stout (such as Guinness)
1 stick unsalted butter
3/4 c pressed cocoa powder
1/2 c canola or grapeseed oil
1/3 c sour cream
1/3 c milk
2 c flour
2 c sugar
1 1/2 tsp baking soda
pinch of salt
chocolate raspberry ganache
6 oz dark chocolate (high quality)
1 c heavy cream
1/2 c seedless black raspberry preserve
raspberry whipped cream frosting (optional)
1 c heavy whip cream
1/3 c seedless black raspberry preserves
6 tbsp powdered sugar
2 sticks unsalted butter
4 tbsp champagne
3 c powdered sugar
2 tbsp heavy cream
pre-heat oven to 350 degrees. line 24 muffin cups with your favorite cupcake liners.
melt butter in a sauce pan. add oil, cocoa powder, and stout. whisk until thoroughly combined. let cool.
sift flour, sugar, soda, and salt together. in a separate bowl, beat sour cream, milk and eggs. add stout sauce. slowly fold in flour mixture until just combined. pour batter into your cupcake liners, filling each 3/4 way to top. bake for 15-17 minutes, until the centers are clean on a toothpick. let cool.
while the cupcakes are baking, chop dark chocolate chunks and put in a heat proof bowl or double boiler. heat heavy cream for ganache in a sauce pan until just bubbling at the edges. pour over heavy cream over the chocolate chunks and stir until chocolate is melted (may need to heat over double broiler. add raspberry preserves until smooth. allow to cool for a few minutes, but not too long that the chocolate begins to settle.
using an apple corer, gently remove the centers of the cupcakes. push the corer down until it feels like you are about 1/2 way to the bottom. fill with ganache. allow to cool completely.
now, you do not need to make both frosting recipe’s, so take your pick.
raspberry whipped cream frosting:
whip on high heavy cream, preserves, and powdered sugar for 5 minutes or until peaks are forming. fill plastic sandwich bag or a piping bag. frost cupcakes in the design of your choice!
whip butter and heavy cream until light and fluffy. begin adding powdered sugar 1 tsbp at a time. whip on high until powdered sugar is fully incorporated. alternate between powdered sugar and champagne. using a piping bag to frost your cupcakes – enjoy!