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Chocolate & Guinness Cupcakes with Peanut Butter Icing
There is something quite special about the combination of chocolate and peanut butter, they are just meant to be together...
- Yields: 9 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 20 mins
Issue 49
Ingredients
Guinness Cupcakes
220 g castor sugar
55 g cocoa
½ tsp (2.5 ml) bicarbonate of soda
¼ tsp (1.25 ml) salt
125 g butter, melted
2 large eggs
1 tsp (5 ml) vanilla extract
½ C (125 ml) Guinness Stout
Peanut Butter Mousse
270 g smooth peanut butter
3 Tbsp (45 ml) milk
315 g icing sugar, sifted
Chocolate Butter Icing
200 g icing sugar, sifted
40 g cocoa
3 Tbsp (45 ml) milk
Chocolate Drizzle
2 Tbsp (30 ml) cream
40 g icing sugar, sifted
2 Tbsp (30 ml) warm water
dual piping bag (available at most baking stores)
Method
Guinness Cupcakes
Preheat the oven to 180 °C.
Line 9 cups in a muffin tray with cupcake papers and set aside.
Sift the flour, castor sugar, cocoa, bicarbonate of soda and salt into the bowl of a stand mixer and mix to combine.
Add the butter, eggs and vanilla to the dry ingredients and beat on medium speed for one minute.
Pour half of the beer into the mixture and beat for 20 seconds. Scrape down the sides of the bowl, add the rest of the beer and beat for 20-30 seconds until the batter is smooth.
Pour equal amounts into each cupcake paper and place into the oven to bake for 20 minutes, or until a toothpick inserted comes out clean. Note: turn the cupcake pan around half way through the cooking time to allow for even cooking.
Remove from the oven and allow the cupcakes to cool completely.
Peanut Butter Mousse icing
Place all of the ingredients in a bowl and beat until light and fluffy.
Chocolate Butter Icing
Place all of the ingredients in a bowl and beat until light and fluffy.
Chocolate Drizzle
Place the chocolate and cream into a glass bowl and place the bowl over a saucepan of simmering water. Allow the mixture to melt without stirring. Once melted, slowly stir the mixture to combine.
Add the icing sugar and mix to combine.
Add the water, 1 Tbsp (15 ml) at a time, mixing after each addition. Allow the mixture to cool.
To Assemble
Fill the dual piping bag with the 2 different icings and pipe a swirl of the icing on top of each cupcake. To decorate, drizzle the pouring chocolate over the cupcakes and serve.
