So it's been quite a while without a blog post. There have been a couple major reasons why
a) I made cupcakes that I've blogged about before. These are the cupcakes that I made for a friend's baby shower. They are my caramel apple cupcakes (sprinkled with brown sugar to make them look "beachy") and devil's food with vanilla buttercream (dyed blue to look like water). The baby shower was sea creature themed.
b) Pinterest and wedding planning takes a lot more of my time these days :)
c) I will admit, I got a little on "cupcake overload". Over the past year that I've made 53 different cupcake recipes. Not to mention all the different cookies and brownies and other "non cupcake" baking. I just needed a little bit of a break so that I continued to think of it as being fun and not as a chore
d) And probably, the most important, I went to the beach :) And that was also the major inspiration for this week's cupcakes. This wasn't just a regular trip to the beach... It was a Dogfish beach trip!
If you've been reading my blog regularly, you know how much I love Dogfish. I've made MANY cupcakes around their beers and to celebrate their holidays. For my fiance's birthday, I purchased him the Dogfish 360 experience at the Inn at Canal Square in Lewes, Delaware. It included
Visiting the brewery
Two nights in the "brewmaster suite"
A morning kayak tour
A trip to the Rehobeth brewpub via the S.S. Dogfish (Sam's own boat!)
A night out at the Rehobeth brewpub
A lot of Dogfish swag
I decided to make my typical chocolate stout cupcake using the Dogfish Chickory Stout. I was worried about there not being enough Peanut Butter flavor in the frosting so I made a peanut butter filling to add to the flavor. And I was right about the vodka in the frosting. It was virtually impossible to get enough peanut butter flavor in the frosting without making it taste like vodka or being too "wet" to use. Without the filling it probably wouldn't have had any pb flavor as well. I imagine if I was making a Peanut Butter and Jelly Martini or something, there would be enough PB flavor in the vodka, but it just wasnt enough for my frosting. Still it was definitely worth the purchase and I'm sure I'll use it again in some kind of dessert... i mean because who doesn't love peanut butter and vodka mixed together??/ Oh besides me :)
These cupcakes were a HUGE hit. Everyone loved the filling and the overall flavor. The only thing I would change was the cupcake liners. I bought the "nut and party cups" to use for asthetics of the cupcakes. But they were virtually impossible to penetrate! Most people had to use forks. Would not use these on cupcakes again... but how stinking cute were they?
Anyway, these cupcakes were inspired by a great trip and will be made many times in the future to remember.
And because I know you are all wondering... yes, there will be more posts coming! I have a lot in the works.... a couple of "cookbooks", my 30th baking experience and what I think is the perfect brownie!
Chocolate Chickory Cupcakes with Peanut Butter Vodka FrostingMake 24
- 1-1/3 cups Great Divide's Chocolate Yeti Stout (you can use any stout... i chose this one!)
- 1 1/2 Sticks Unsalted Butter
- 2 oz unsweetened chocolate (because I used a chocolate stout, I used less chocolate, with a non-chocolate stout like Guiness I'd up this to 3 oz)
- 2 Cups All Purpose Flour
- 2 Cups Sugar
- 1/2 Tablespoon Baking Soda
- 3/4 Teaspoon Salt
- 2 Large Eggs
- 3/4 cup Sour Cream
- Preheat oven to 350 degrees
- Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
- Add unsweetened chocolate chunks to hot stout/butter mixture. 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 in a separate bowl (I just use a whisk)
- In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
- Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.
- 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/fork comes out clean when put in the top
Peanut Butter Filling
- 1-1/4 sticks of butter
- 1/2 cup of creamy peanut butter
- 4 cups is powdered sugar
- 1/2 tsp vanilla
- 2 Tbsp heavy cream
- Using an electric mixer, beat the butter and peanut butter together on medium high speed.
- Reduce the speed to slow/medium and slowly add the powdered sugar one cup at a time.
- Add in vanilla and milk and beat to desired consistency
- Once, the cupcakes have cooled, use a medium opening tip and piping bag, inject the cupcakes with the filling until the tops 'burst' slightly.
- 2-1/2 sticks of butter
- 6 Tbsp shortening
- 7 cups powdered sugar
- 1/4 cup Peanut Butter Vodka (optional- other option is to use vanilla frosting)
- Cream butter and shortening together and until soft
- Add powdered sugar with mixer on low, one cup at a time
- After sugar, add in vodka and beat to desired consistency
- Pipe or spread the frosting as desired.