Recipe: Appetizing Chocolate Porter Beer with Butterscotch Cream Cupcake

Chocolate Porter Beer with Butterscotch Cream Cupcake. Scrape the seeds from the vanilla beans into the sour milk* and set aside. Beat butter and sugar together until fluffy. Chocolate cupcakes with Irish whiskey-flavored chocolate cream filling and a delectable Irish cream frosting will make your St.

In the bowl of a stand mixer add the butter and sugar and beat until well combined. Genesee Salted Caramel Chocolate Porter is a English Porter style beer brewed by Genesee Brewing Co. / Dundee Brewing Co. in Rochester, NY. A malty character from Old Tom's base beer recipe, vanilla and cocoa come together to produce Old Tom with Chocolate, a beer reminiscent of an extra chocolatey glass of chocolate milk. You can cook Chocolate Porter Beer with Butterscotch Cream Cupcake using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chocolate Porter Beer with Butterscotch Cream Cupcake

1. Prepare of Butterscotch cream.
2. You need 1/2 cup of sugar.
3. It's 4 tbsp of water.
4. You need 2 tbsp of corn syrup or glucose.
5. You need 1 tbsp of liquid vanilla.
6. You need 1 tbsp of lemon juice or vinegar.
7. You need 1 tbsp of butter.
8. It's 90 grams of buttermilk.
9. You need 1/2 cup of heavy cream.
10. It's of Cupcake Batter.
11. Prepare 4 1/2 oz of butter.
12. Prepare 1/2 cup of sugar.
13. Prepare 1 oz of cocoa.
14. Prepare 1/2 tsp of baking powder.
15. It's 4 oz of porter beer.
16. You need dash of salt.
17. It's 2 of eggs (room temperature).
18. You need 2/3 cup of all purpose flour.
19. You need of Buttermilk caramel topping.
20. Prepare 1/2 cup of butter (to mix).
21. You need 2 3/4 cup of powdered sugar (mix with the caramel sauce).

This brew is also a standout chocolate beer because it is a blend of chocolate and strong ale instead of porter or stout like most. I chose the Polka King porter to put into a chocolate cupcake. This beer is made with pale chocolate malt, so the flavor was perfect. Topping it with a caramel buttercream really helps to bring out the sweetness of the beer, and a drizzle of porter caramel sauce rounds out the dessert to pack a porter punch.

Chocolate Porter Beer with Butterscotch Cream Cupcake instructions

1. In a pan mix the water, corn syrup and sugar and heat until it forms a caramel at 350°F. Make sure not to burn..
2. Remove from heat and add the cream, the lemon and the vanilla. Bring back to heat, mixing until all the ingredients are combined. Remove from the heat again and add the butter and let completely cool off..
3. Cream the butter with sugar and then add eggs. Mix the Buttermilk with the beer in 2 batches (this is the liquid batch).
4. In another bowl mix the cocoa, baking powder, salt, flour (divide in 3 batches) This will be the dry batch..
5. Once the creamed butter is mixed with the eggs add per batch: 1 part dry batch, 1 part liquid batch, 1 part dry, 1 liquid and finish with 1 part dry. Mix by hand or blend at slow speed..
6. Bake for 12 min at 350°F..
7. When ready let cool and then top with the Buttermilk caramel..

The creaminess of chocolate pairs so well with a well crafted porter. For this tart I used Firestone Walker Reserve Porter, it has the perfect balance of flavors for this recipe with notes of chocolate, coffee, caramel and a touch of a citrus taste. The dark stout beer adds such a subtle nuttiness to the chocolate cupcakes while the Irish Cream buttercream perfectly rounds out the flavors. Katrina at Kitchen Trials indulged both our love of beer and insatiable sweet tooth with this delectable dessert. These aren't just any chocolate cupcakes — she pumped salted caramel and beer sauce into the middle, slathered them in a Swiss merengue buttercream icing, and topped them with chocolate drizzled pretzels.