More specifically, Southern Tier Choklat Stout cupcakes with Baileys cream filling, topped with chocolate bourbon frosting and crispy, salty bacon.
They’re delicious. Think they’re something you’d like to make yourself? Let’s make it happen.
Choklat Stout Cupcakes
1 c Southern Tier Imperial Choklat Stout
1 stick, plus 2 tbsp unsalted butter
¾ unsweetened cocoa
2 c brown sugar
¾ c sour cream
1 tsp vanilla extract
2 c flour
2½ tsp baking soda
Preheat oven to 350°. Butter a muffin tin or line with muffin paper.
Combine Choklat Stout and butter, chopped into chunks, in a large saucepan. Cook over low heat, stirring frequently, until butter is melted. Remove from heat. Whisk in cocoa and brown sugar.
In a small bowl, whisk together sour cream, eggs and vanilla. Add this to the beer mixture and mix well.
In another dry bowl, sift together flour and baking soda. Fold the flour mixture into the batter.
Pour into muffin molds and bake 20-25 minutes (until an inserted toothpick comes out clean). Let stand 10 minutes and then remove cupcakes from tin and cool on a rack.
Once cool, use an apple corer to pull out hunks of cupcake for the insertion of the Baileys cream filling (recipe below). Pipe filling into each cupcake then top with the cupcake hunks you removed, so it’s easier to frost them when you’re ready.
After filling each cupcake with Baileys cream, you’re ready to frost with Chocolate Bourbon frosting (recipe below). Frost each cupcake and top with bacon, cooked up on the crispy side.
Baileys Cream Filling
1 box instant vanilla pudding
1 c milk
½ c Baileys Irish Cream
Small tub of frozen whipped topping
Add pudding mix, milk and Baileys to a bowl. Whisk well until blended. Add tub of whipped topping and fold into pudding mixture. Place in fridge to set while you cook up your bacon (as much as you’d like), for garnish.
Chocolate Bourbon Frosting
1 stick butter, melted
2/3 c unsweetened cocoa powder
3 c powdered sugar (more or less, to taste)
1/3 c milk
1 tsp vanilla extract
Bourbon, to taste
Mix together butter and cocoa in a medium bowl. Whisk in powdered sugar and milk, beating to get the right consistency. Stir in vanilla and add bourbon, to taste (I am quite liberal with the bourbon). Add more bourbon/powdered sugar, depending on which consistency and strength you’d like.
[techtags:BEER CUPCAKES, STOUT CUPCAKES, BACON CUPCAKES, BAILEYS CUPCAKES, CUPCAKE RECIPES]