Recipe courtesy of Natasha Kuo
Show: Cupcake Wars
Episode: Match.com
Print
Total:
2 hr
(includes cooling time)
Active:
1 hr
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

Cake Batter:
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup stout
  • 3 tablespoons unsweetened Dutch process cocoa
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 3/8 teaspoon kosher salt
  • 1/3 cup sour cream (not low-fat)
  • 1 large egg
Beer Syrup:
  • 1/2 cup granulated sugar
  • 1/4 cup stout
  • 3 tablespoons vodka
Stout Filling:
  • 1 1/2 cups confectioners' sugar, sifted
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons stout
  • 1/4 teaspoon vanilla extract
  • Pinch kosher salt
Rocky Road Frosting:
  • 1 cup granulated sugar
  • 4 large egg whites
  • 1/4 teaspoon vanilla extract
  • Big pinch fine salt
  • 2 1/2 sticks unsalted butter, softened but cool, cut into cubes
  • 8 ounces 60-percent-cacao chocolate, melted and cooled
  • 1/2 cup mini marshmallows, toasted
  • 1/3 cup roasted slivered almonds

Directions

For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.

In a pot, heat the butter and stout over medium heat until the butter is melted. Remove from the heat, add the cocoa powder and whisk until the mixture is smooth. Set aside to cool slightly.

In a medium bowl, sift together the flour, granulated sugar, baking soda and salt and whisk to blend. Set aside.

Using a stand mixer, beat the sour cream and egg together in a large bowl to blend. Add the stout/chocolate mixture and beat just to combine. Add the flour mixture and mix on a low until just combined.

Divide the batter among the cupcake liners, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 17 minutes. Cool the cupcakes on a rack completely.

For the beer syrup: In a pot, combine the granulated sugar and stout and simmer together until the sugar is completely dissolved. Remove from the heat and stir in the vodka. Set the mixture aside to cool.

For the stout filling: Using a stand mixer, beat the confectioners' sugar and butter together until well combined. Add the stout, vanilla extract and salt and mix until creamy.

For the rocky road frosting: In a clean metal bowl of a stand mixer, whisk the granulated sugar and egg whites together over a pot of simmering water. Whisk occasionally until a candy thermometer inserted in the mixture registers between 140 and 160 degrees F (or until you can't feel the sugar granules when you rub the mixture between your fingers).

Transfer the mixture to the stand mixer and using the whisk attachment, whip until the mixture turns white and almost doubles in size, and the outside of the bowl feels at room temperature. Add the vanilla and salt and continue to whisk.

Switch the attachment from a whisk to a paddle and at a low speed, add the butter a few tablespoons at a time and continue mixing. The frosting is done when it looks glossy and smooth. Stir in the chocolate. Fold in the mini marshmallows and slivered almonds with a rubber spatula.

To assemble: Brush the beer syrup onto the cupcakes with a pastry brush, or drizzle over the cupcakes using a spoon. Allow the cupcakes to absorb the syrup. Cut a small and shallow hole in each cupcake, and fill each hole with some of the stout filling. Using an ice cream scoop, scoop some rocky road frosting onto each cupcake.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Tiramisu Cupcakes

Recipe courtesy of Michele Kenno

"Priceless" Cupcakes

Recipe courtesy of Hollis Wilder

Neapolitan Cupcakes

Recipe courtesy of Catarah Coleman

Orange Liqueur Cupcakes

Recipe courtesy of Jyll Everman

Chocolate Stout Cupcakes

Recipe courtesy of Dave Lieberman

Ultimate Dude Cupcakes

Recipe courtesy of Heather Saffer

Mayan Macaroon Cupcakes

Recipe courtesy of Don Hein

Red Velvet Cupcakes

Recipe courtesy of Terri Wahl

Chipotle Dark Chocolate Cupcakes

Recipe courtesy of Tiffany Magness|Kerstin Bellah

On TV

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Burgers, Brew & 'Que

6:30pm | 5:30c

Burgers, Brew & 'Que

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Food Obsessed

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Cheap Eats

11pm | 10c

Cheap Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Food Obsessed

1am | 12c

Food Obsessed

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Cheap Eats

3am | 2c

Cheap Eats

3:30am | 2:30c

So Much Pretty Food Here