Who doesn't love a cupcake? More importantly, a porter cupcake made with your favorite porter (or coffee porter), making them perfectly moist and dense.
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
Directions
To make these porter cupcakes, preheat oven to 350°F. Line cupcake cups with the prettiest liners possible!
Bring 1 cup porter and 1 cup butter to simmer in heavy large saucepan over medium heat.
Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in large bowl to blend.
Using electric mixer, beat eggs and sour cream in another large bowl to blend.
Add stout-chocolate mixture to egg mixture and beat just to combine.
Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
Pour batter into prepared liners. Bake cake until tester inserted into center comes out clean, about 15 minutes.
The cake is dense and needs a bit more time than your traditional cake mix.
Ice with your favorite icing. Here are just a few icings that pair really nicely: peanut butter, salted caramel, cream cheese, chocolate ganache or chocolate mint.
After growing up in the Midwest, where thick and sticky barbecue sauce coats all braised and pulled pork, it was refreshing to learn this less cloying, more umami-driven recipe from chef Carlo Lamagna at Clyde Common in Portland, Oregon. Tangy adobo is a big flavor, and the pickled vegetables that accompany this dish are used to bring out the vinegar and add some texture to each bite. This dish, inspired by Carlo’s Filipino heritage, is best served family style right out of the Dutch oven with plenty of jasmine rice to go with it. When you pair this dish with an IPA, you help your palate learn how hops and bitterness pair well with a little bit of spice as well as the acidity of a pickling process.
Recipe author Brandon Hernández says the dried fruit, caramel, nutmeg and subtler chocolate notes of abbey dubbels, specifically The Lost Abbey’s Lost and Found Ale, pair exceptionally well with this dish. Another obvious pairing would be the chocolate stout you use to create the mole, which would emphasize the chocolate flavors even more.
Bri, author of the amazingly delicious blog Beer for Dessert, creates a beautiful orange tart that happens to include one of her current favorite beers: Solar Trans Amplifier by Epic Ales in Seattle, Wash.
Share Post