Beer Run Cupcakes
"[Photograph: Jason Wyche] We think these chocolate stout cupcakes topped with pretzels would fit right in at your local bar. Not exactly standard pub fare, but pretty close. Reprinted with permission from The Butch Bakery Cookbook by David Arrick. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All rights reserved...."
INGREDIENTS
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For the Chocolate Stout Cupcakes:
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12 tablespoons (1 1/2 sticks) unsalted butter, softened
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1/2 cup cocoa powder
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3/4 cup dark stout, such as Guinness, poured and settled before you measure
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2 large eggs, broken into a small bowl
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1/2 cup full-fat sour cream
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1 1/4 cups unbleached all-purpose flour
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1 1/4 cups sugar
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1 teaspoon baking soda
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1/4 teaspoon salt
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For the Vanilla Stout Buttercream:
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8 tablespoons (1 stick) unsalted butter, softened
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3 cups confectioners’ sugar, sifted through a strainer
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3 tablespoons dark stout, such as Guinness, poured and settled before you measure
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1/4 teaspoon pure vanilla extract
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Pinch salt
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Topping:
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3/4 cup crushed chocolate-covered pretzels
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