BEER & PRETZEL CUPCAKES
BEER & PRETZEL CUPCAKES
Makes 12 cupcakes
Preparation:
Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
Ingredients:
CUPCAKES
• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup ZIG GOODNIGHT STOUT
GANACHE FROSTING
• 3/4 cup heavy cream
• 4 tablespoons butter
• 1/4 teaspoon vegetable oil
• 14 oz. chocolate, chopped (we use milk)
PRETZEL TOPPING
• 12 pretzel rods
• 2 oz chocolate, melted (we use milk)
• 2 oz caramel, warmed (Homemade or Store-bought)
Instructions:
1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add 1/4 cup of the beer into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining beer. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.
Ganache Frosting:
1. Bring heavy cream, butter and vegetable oil to a light boil. Pour hot heavy cream mixture over chocolate. Using a spatula gently fold chocolate through heavy cream until well combined. Set aside to cool for at least an two hours or until frosting consistency is achieved. Frosting will thicken as sits.
Assembly:
1. Pipe frosting on top of cooled cupcake. Cut pretzel rods into shards and stick in the top of cupcakes. Drizzle chocolate and caramel on top.