Desserts for Dudes: Cupcakes-on-Tap...yep, beer cupakes

For the last Desserts for Dudes post this year, I'm rolling out the cupcakes.  

Cupcakes are not traditionally considered "dude food" around here. Too dainty, too swirly, too sprinkle-y. 

These, though, these are BEER cupcakes.  Beer is in the cake and the frosting.  And we don't pipe on the frosting, either....it's plopped.  Very manly.

To top them off: chocolate-covered pretzels.


For the beer, I used Breckenridge Brewery's Vanilla Porter.
 
I'll admit...it was 10:00am, and I had a few sips before using it in the recipe.  Let me just say, I know what my beverage of choice will be  tonight.  

The recipe is adapted from The Butch Bakery Cookbook.  As I went to put it in my Amazon cart, I noticed they provided a recipe on the page.  So, this is that recipe...adapted just a bit.

After trying it, I'm buying the book.  The cupcakes are deep, rich, and not one bit dry.  The frosting?  C'mon...BEER FROSTING?!?  It is divine. They're not overly beer-y either, just rich and delectable.

Cupcakes-on-Tap

{adapted from The Butch Bakery Cookbook}

for the cupcakes:
12 tablespoons (1 & 1/2 sticks) unsalted butter
1/2 cup dutch-process cocoa powder
3/4 cup porter or stout beer, poured and settled before you measure
2 large eggs
1/2 cup full-fat sour cream
1 & 1/4 cups unbleached all-purpose flour
1 & 1/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt

for the frosting & topping:
(feel free to use all butter instead of a mix of butter & shortening)

8 TBSP unsalted butter, softened
1/2 cup shortening
7-8 cups powdered sugar, sifted
6 TBSP porter or stout, poured and settled before you measure
1 teaspoon vanilla bean paste (or vanilla extract)
Pinch kosher salt
1 & 1/2 cups coarsely chopped chocolate-covered pretzels

to make the cupcakes:
Preheat oven to 350.  Line 24 muffin cups with liners.

In a small saucepan, melt the butter over low heat.  Remove from heat and whisk in the cocoa until smooth.  Stir in the beer and set aside to cool for at least 10 minutes.

With an electric mixer, beat the eggs and sour cream until smooth.  Add in the cooled chocolate mixture and beat until combined.

{Chocolate + Butter + Beer.  Now, tell me you don't want to bathe in that.}

Add the flour, sugar, baking soda and salt and beat on medium speed until combined.  Scrape down the bottom and side of bowl as needed.

Divide the batter into the cups, filling about 2/3rd full.  Bake for 15 minutes or until the cupcakes bounce back when lightly pressed with a finger or until a toothpick comes out clean.

Cool in the pans for 5 minutes then remove and place on wire cooling racks to cool completely.

To make the frosting:
Use the paddle attachment of a stand mixer and beat the butter and shortening on medium until combined and fluffy.  Add the powdered sugar, beer, vanilla and salt, mix on low until incorporated, then beat on medium-high for 3 minutes, or until light and fluffy.

Use a cookie or ice cream scoop to dollop the frosting onto each cupcake.  Remember....these are manly cupcakes....no piping. :)  Top with the chopped pretzels.

OK...did you make anything special for your dude this month (or last month, or this year)?

Link it up here.  No rules other than, it must be YOUR picture.  Link a blog post, instagram pic, flickr pic...whatever.  Let us see it.  No blog buttons to add or link backs here required.
(If you're reading this via email or a reader service, click on over to see and submit a link.)

For the last Desserts for Dudes post this year, I'm rolling out the cupcakes.  

Cupcakes are not traditionally considered "dude food" around here. Too dainty, too swirly, too sprinkle-y. 

These, though, these are BEER cupcakes.  Beer is in the cake and the frosting.  And we don't pipe on the frosting, either....it's plopped.  Very manly.

To top them off: chocolate-covered pretzels.


For the beer, I used Breckenridge Brewery's Vanilla Porter.
 
I'll admit...it was 10:00am, and I had a few sips before using it in the recipe.  Let me just say, I know what my beverage of choice will be  tonight.  

The recipe is adapted from The Butch Bakery Cookbook.  As I went to put it in my Amazon cart, I noticed they provided a recipe on the page.  So, this is that recipe...adapted just a bit.

After trying it, I'm buying the book.  The cupcakes are deep, rich, and not one bit dry.  The frosting?  C'mon...BEER FROSTING?!?  It is divine. They're not overly beer-y either, just rich and delectable.

Cupcakes-on-Tap

{adapted from The Butch Bakery Cookbook}

for the cupcakes:
12 tablespoons (1 & 1/2 sticks) unsalted butter
1/2 cup dutch-process cocoa powder
3/4 cup porter or stout beer, poured and settled before you measure
2 large eggs
1/2 cup full-fat sour cream
1 & 1/4 cups unbleached all-purpose flour
1 & 1/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt

for the frosting & topping:
(feel free to use all butter instead of a mix of butter & shortening)

8 TBSP unsalted butter, softened
1/2 cup shortening
7-8 cups powdered sugar, sifted
6 TBSP porter or stout, poured and settled before you measure
1 teaspoon vanilla bean paste (or vanilla extract)
Pinch kosher salt
1 & 1/2 cups coarsely chopped chocolate-covered pretzels

to make the cupcakes:
Preheat oven to 350.  Line 24 muffin cups with liners.

In a small saucepan, melt the butter over low heat.  Remove from heat and whisk in the cocoa until smooth.  Stir in the beer and set aside to cool for at least 10 minutes.

With an electric mixer, beat the eggs and sour cream until smooth.  Add in the cooled chocolate mixture and beat until combined.

{Chocolate + Butter + Beer.  Now, tell me you don't want to bathe in that.}

Add the flour, sugar, baking soda and salt and beat on medium speed until combined.  Scrape down the bottom and side of bowl as needed.

Divide the batter into the cups, filling about 2/3rd full.  Bake for 15 minutes or until the cupcakes bounce back when lightly pressed with a finger or until a toothpick comes out clean.

Cool in the pans for 5 minutes then remove and place on wire cooling racks to cool completely.

To make the frosting:
Use the paddle attachment of a stand mixer and beat the butter and shortening on medium until combined and fluffy.  Add the powdered sugar, beer, vanilla and salt, mix on low until incorporated, then beat on medium-high for 3 minutes, or until light and fluffy.

Use a cookie or ice cream scoop to dollop the frosting onto each cupcake.  Remember....these are manly cupcakes....no piping. :)  Top with the chopped pretzels.

OK...did you make anything special for your dude this month (or last month, or this year)?

Link it up here.  No rules other than, it must be YOUR picture.  Link a blog post, instagram pic, flickr pic...whatever.  Let us see it.  No blog buttons to add or link backs here required.
(If you're reading this via email or a reader service, click on over to see and submit a link.)