Go Ahead…get Boozy with it!
You’ll Need:
For the Cupcakes:
2 3/4 cups all-purpose flour
2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
1 1/2 teaspoon baking soda
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup dark brown sugar, packed
1/2 cup good quality cocoa powder, sifted
1 tablespoon good quality instant coffee
2 eggs
1 cup Stout beer
2/3 cup molasses, avoid blackstrap
Maldon salt for garnish
For the Frosting:
1 cup unsalted butter
3 cups powdered sugar, sifted
2-4 tablespoons nut milk
2 teaspoons vanilla extract
1/4 cup browned butter
For the Brown Butter:
1/2 cup unsalted butter
Here’s How:
For the Brown Butter:
Place the butter in a pan over low heat and melt until brown and bubbly.
Swirl the pan over the heat until the butter begins to bubble, brown and start to smell nutty. Carefully not allowing the butter solids to burn. The fat will turn brown fast, so don’t walk away from this one. Pour the mixture into a heatproof bowl to stop the cooking process, making sure to scrape up the brown bits for maximum flavor if it burns, discard and start over.
For the Cupcakes:
Heat the oven to 350F’ Degrees. Line 2 dozen medium-sized muffin tins with liners.
In a large bowl, whisk together the dry ingredients: the flour, spices, instant coffee, and baking soda. Set aside.
In the bowl of your stand mixer, add the sugars, and then the melted butter on top. Add the eggs and beat well about 1-2 minutes. Drizzle in the stout and molasses on medium-low speed until combined.
Add dry mixture to wet mixture until the batter is lump-free about 2-4 additional minutes.
With a medium-sized ice cream scoop or portion control cup, evenly distribute the batter in the muffin tins. Bake until tops of cupcakes spring back when lightly pressed in the center, about 15-18 minutes.
Cool, frost and garnish with flakes of Maldon Salt, or Cocoa powder, drizzled chocolate or caramel. They are also delicious plain.
For the Frosting:
In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter on high until creamy about 2 minutes. Occasionally scraping the sides.
Turn off the mixer and add in one 1 cup of powdered sugar at a time, change your setting to low-speed and beat until just combined. Increase the speed to high when most of the powdered sugar is absorbed. Add nut milk, vanilla extract, and brown butter and beat until creamy.
Add additional tablespoons of milk as needed if frosting is too stiff.
Chefs Notes:
Make the frosting ahead of time, so it has time to chill. If chilled overnight or longer, remove from cooler and re-whip until the consistency becomes creamy and favorable for icing.
For a darker frosting, add sifted cocoa powder, and a pinch of instant coffee for a rich flavor but remember to increase the liquid to speadable consistancy.
Makes approximately 2 dozen cupcakes
Chef Gigi Gaggero 