When the going gets tough, the tough get baking… with BEER. I kid you not, beer + chocolate cupcakes = literally the greatest thing ever. And I mean literally literally, not figurative literally where people are like “it took literally a million years” and you’re just like “No, that’s literally impossible.”
But I digress… word misuse and pet peeves aside (the misuse of the word literally is right up there with people that use the “word” conversate for me… the verb form of conversation is converse… not conversate *cringe*), chocolate cake-y stuff and dark beer really is, literally, one of the greatest pairings of all time.
And in case chocolate and beer weren’t decadent enough for you (I mean, you deserve the best of the best, the most decadent of most decadent, right?), I threw some crushed pretzels and caramel on these babies. We’re going all Emeril Lagasse on these cupcakes over here like… BAM! Pretzels! BAM! Sweet caramel sauce!
THIS is your midweek pick-me up calling.
- 1 oz dark chocolate
- ½ cup milk
- 1 egg
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ¾ cup all purpose flour
- 2 oz baking cocoa
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ cup stout beer
- 4 egg whites
- ¾ cup granulated sugar
- ¼ water
- ½ tsp. vanilla extract
- ½ lb. unsalted butter, at room temp.
- Coarsely crushed pretzels
- Caramel sauce (store bought or homemade)
- Preheat your oven to 350F/175C and line your cupcake pan. In a small bowl, combine your dark chocolate and milk, and microwave for 30 seconds, or until the chocolate begins to melt. Stir until the chocolate has melted completely, then set aside to cool in the refrigerator.
- In a large bowl, beat the egg until light and frothy. Add the oil and continue beating until the two have completely combined. Whisk in the sugar, flour, cocoa, baking soda and powder, and the chocolate/milk mixture. Add the beer and gently whisk until just combined.
- Pour the batter into your lined cupcake pan and bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- To make the frosting, combine the granulated sugar and water in a small saucepan and heat over medium-high heat until a candy thermometer registers 240F/115C. While the syrup cooks, beat your egg whites in the bowl of a stand mixer until they hold stiff peaks. On low, pour the hot syrup into the egg whites, increase the speed to high, and beat until the bowl is no longer warm to the touch. On low, begin adding the butter piece by piece until all the butter has been added. Add the vanilla extract, increase the speed to high, and beat until the frosting is smooth and creamy.
- Fill a piping bag with the frosting, attach a tip of your choosing (I used a large, round tip), and frost your completely cooled cupcakes. Drizzle with crushed pretzels and caramel sauce.