I know, I know... this blog is called "A Cupcake a Week" and I didn't post last week. I have a very good reason... Sammie. Sammie is my friends Meghann and Brent's dog and so while they were off in warm, sunny Cancun, Sammie and I were chillin out here in dreary Virgina. So while Meghann had left me plenty of baking supplies (and even gave me some ideas for doggy cupcakes!), I just didn't have time between work, my kittens, Sammie and life. So while I apologize, i promise to more than make up for it this week!
|Sammie... Chilling in his cone (he has allergies)|
There is really not some cool inspiration for this week's cupcakes. It was simply an idea I had and I realized it was finally time to see it through. Since the main ingredient in these cupcakes was Dogfish's Punkin Ale, I guess you could say that the inspiration came from my own "Punkin". Meet my kitten Dusty Punkin.
|Dusty is after Dustin Pedroia and Punkin... is well cause shes orange too and I like beer :)|
The cupcake recipe I used was similar to the one I used for the Dogfish Alehouse's New Years Eve Beer Dinner (and to make my first recipe the Snow Covered Mountain Cupcakes, except this time I used the Punkin instead of the stout. I was overall really pleased with how light and fluffy, yet moist these cupcakes were. My only wish was that they were a little less chocolaty and a little more "beery". I think if I was to make them again, I would reduce the chocolate and increase the beer. But if you're a chocolate person keep the recipe the same. The cake was delicious.
Then there was the Pumpkin butter cream.... O.M.G. I'm not a huge pumpkin fan, but I was eating this icing with a spoon it was so good. I am shocked there was actually enough to cover all of the cupcakes... seriously. It was the perfect consistency and was full of pumpkin flavor. It was a great complement to the chocolaty cupcake. I would make it over and over again (and maybe actually use it on cupcakes and not just eat it with a spoon.
I was also really excited about getting to use a recent purchase I made. As I've mentioned before, I'm a VERY messy baker. One thing that seems to happen frequently is the spilling of flour and sugar. So I purchased these bad boys from chefscatalog.com and my life is so much cleaner! They have a flip top opening for easy scooping and a pour spout for easy pouring. And you just pop the whole bag in there... no need for a messy transfer! Definitely check it out!
Overall I was very pleased with how these cupcakes turned out! And I can't wait to hear the reaction of the Dogfish staff next time I go in, since I dropped off a huge plate of them yesterday :)
Chocolate Punkin Cupcakes
- 1 Cup Punkin (or a stout works just fine too!)
- 1 1/2 Sticks unsalted butter
- 3 oz unsweetened chocolate
- 2 cups sugar
- 2 cups all purpose flour
- 1/2 Tablespoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup(s) Sour Cream
- Preheat oven to 350 degrees (Note... i actually forgot to do this step... and put the cupcakes in for 20 minutes. And then the timer goes off and I realize...oh duh... oven isn't on)
- Bring beer and butter to a simmer in a large saucepan over medium heat. Do not boil.
- Add unsweetened chocolate chunks to hot stout/butter mixture and whisk until chocolate melts. Turn heat off and let cool.
- Add sugar to chocolate mixture and whisk to combine.
- Sift flour, baking soda and salt together
- In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
- Add beer-chocolate mixture to the egg mixture and combine on medium-low speed until incorporated.
- Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
- Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
- Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
- Let cool on wire rack before frosting
Pumpkin Butter cream
- 2 sticks of unsalted butter at room temp
- 1/2 c. pumpkin puree
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 lbs. confectioner’s sugar (more or less)
- Cream butter, pumpkin and spices (including vanilla).
- Make sure the butter and pumpkin are really incorporated. Slowly add sugar until the butter cream is no longer separated by the pumpkin.
- Pipe or spread the frosting onto your cupcakes and enjoy :)
Cupcakes Adapted from celebrations.com
Icing adapted from Loves to Eat