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the devil and the monk cupcakes

review
ravenhigheagle avatar
Private Recipe by
Raven Higheagle
@ravenhigheagle
Prescott, AZ

The story of The Devil and The Monk Cupcakes begins in 1812 with a beer.(Not this one–this a modern beer, although it’s still made by Trappist Monks).A brewmaster in an abbey brewery in the year 1812 made ale without weighing or measuring. One day, his weighing was particularly askew and the whole abbey got so drunk they believed themselves to be possessed by the devil.
(This is also not a cheese from the 1800s, it is the same style) I imagine that in their stupor, the monks would have questioned the devil’s involvement in this strange cheese that smells like passed gas but tastes like heaven

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yield serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For the devil and the monk cupcakes

  • 1 c
    unsweetened cocoa powder
  • 3 c
    all-purpose flour
  • 1 tsp
    salt
  • 2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 8 oz
    (2 sticks) unsalted butter, room temperature
  • 2 c
    granulated sugar
  • 4 lg
    eggs, room temperature
  • 1 c
    trappist ale
  • 1/2 c
    milk
  • 1 c
    chaumes or other soft cheese
  • CHOCOLATE GANACHE WITH THE MAGIC OF CHEESE
  • 6 oz
    dark chocolate, loosely chopped
  • 1/2 c
    chaumes or other soft cheese
  • 1/2 c
    sugar
  • 4 oz
    heavy whipping cream

How To Make the devil and the monk cupcakes

  • 1
    Cupcakes:
    Preheat oven to 350 degrees.
    In a medium-sized bowl, mix the cocoa powder, flour, salt, baking soda, and baking powder.
  • 2
    In a separate bowl, beat together the butter and sugar until smooth and creamy.
  • 3
    Add the eggs one at a time until fully incorporated.
  • 4
    Mix together the ale and milk.
  • 5
    Stir half of the dry ingredients into the butter mixture, then add the ale and milk.
  • 6
    Stir in the other half of the dry ingredients.
  • 7
    Mix in the cheese until fully incorporated.
  • 8
    Divide evenly among 24 cupcake liners.
  • 9
    Bake at 350 degrees for 25 minutes or until cupcakes bounce back when touched lightly. Cool completely on a wire rack.
  • 10
    Chocolate Ganache:
    Melt the dark chocolate in a small saucepan on very low heat or in a double boiler (a double boiler reduces the risk of the chocolate burning).
  • 11
    Add the cheese and mix continuously until it is melted and integrated.
  • 12
    Mix in the sugar.
  • 13
    Remove from heat and quickly mix in the heavy whipping cream.
  • 14
    Frost the cupcakes with cheesy chocolate ganache and garnish with white nonpareils. See picture.
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