Salted Caramel Choco-Beer Cupcakes
I found this recipe on The Brooklyn Kitchen Blog and have been waiting for the perfect occasion to try it out. Today marks the day of a Brambleversary- Happy 10 Year Anniversary, Norm!
Since my hubby was out with the boys last night, I spent the evening in the kitchen, baking away. This recipe is a 3 step process that took about 2 hours total. But this is not your average cupcake, people. It’s a melt in your mouth, salted caramel delicacy and a MUST try recipe!
1 cup flavorful dark beer
1/2 cup unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
2 teaspoons instant espresso powder (I used 1 tsp)
3/4 cup sour cream
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda
- Combine the beer and butter in a large sauce pan and heat to melt.
- Remove from heat; whisk in the cocoa, sugar, and espresso.
- In a bowl, whisk the sour cream with the eggs and vanilla, then mix with the beer mixture.
- Sift together the flour and baking soda, and fold into the batter.
- Pour into cupcake pan (you can go a little more than ¾ full on these) and bake for 25 minutes at 350 degrees. Cool completely on a rack. *I cooked my large cupcakes for 17 minutes and my mini cupcakes for 11 minutes. They turned out perfect.*
4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt, kosher or sea
- Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat—stir with a wooden spoon to combine
- Cover the saucepan and let it cook over medium/medium-low heat for 3 minutes.
- After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
- Do not stir from this point on, but once the mixture starts to turn brown at the edge you should carefully shake/swirl the pan so that one area of the caramel doesn’t burn.
- Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
- Pour the heavy cream into the mixture. Be careful. The mixture will bubble up! (*it doubles in size so make sure the saucepan has plenty of room at the top)
- Stir the mixture. Add the butter, lemon juice, and salt. Stir until combined.
- Pour into a heat-safe measuring cup.
- Stirring occasionally, allow to cool until thick and warm, about 20 minutes.
*It took about 13 minutes for the caramel to turn to an even amber color.
- Beat butter and cream cheese at medium speed until creamy.
- Sift 2 cups of powdered sugar into the cream cheese mixture and beat to combine.
- Add 3/4 cup of the salted caramel and beat to combine.
- Sift rest of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire.
*I ended up adding an extra two cups of powdered sugar (so 7 cups total!) so it wasn’t so runny.
To Assemble: Frost the cakes, drizzle leftover caramel on top, and sprinkle a few grains of salt on each one. I used Dean & Deluca Murray River Pink Salt for the Brambleversary ones and it was perfection in a grain. Top with a chocolate covered espresso bean if you’re feeling fancy. Pair with the rest of your beer (or a glass of milk – these are rich fabulous cupcakes)! Makes 22-24 cupcakes.