These Chocolate-Filled Chocolate Stout Cupcakes are fantastic treats to share with the ones you love. (It will be Valentine’s Day day tomorrow!) The recipe comes from Third Thursday Community Potluck Cookbook, which holds a bounty of delicious seasonal recipes designed for a group.

Splurge with these cupcakes—there’s a little Lily Flagg in the batch (or choose your own stout beer). The half-cup you pour into the batter enhances the chocolate taste while giving the cake a better crumb. What you don’t use in the recipe, you’ll want to drink with dessert.

THE RECIPES

 

 

 

CHOCOLATE-FILLED CHOCOLATE-STOUT CUPCAKES

(pair with Lily Flagg Milk Stout,  Straight to Ale, Huntsville AL)

Cupcakes

½  cup stout (such as Lily Flagg Milk Stout)

½  cup unsalted butter

½  cup unsweetened cocoa

1 cup all-purpose flour

1 cup sugar

¾  teaspoon baking soda

½  teaspoon salt

1 large egg (at room temperature)

½  cup sour cream

 

Chocolate Ganache Filling

4 ounces bittersweet chocolate, chopped

1/3 cup heavy cream

1 tablespoon butter, room temperature

1 teaspoon Irish whiskey (optional)

 

Coffee Frosting

½  cup unsalted butter, at room temperature

4 oz. cream cheese, softened

3 tablespoons Whispering Creek liqueur

2 teaspoons vanilla

2 teaspoons instant coffee

2 cups confectioner’s sugar

 

Garnish

Olive and Sinclair Buttermilk White Chocolate—shavings

 

Make the cupcakes:

Preheat oven to 350° F.

Line 12 cupcake cups with liners.

In a heavy saucepan over medium heat, bring the stout and butter to a simmer. Add cocoa powder and whisk until mixture is smooth.  Cool slightly.

Whisk flour, sugar, baking soda, and salt in a large bowl to blend.

With an electric mixer, beat eggs and sour cream in another bowl, to blend.  Add stout-chocolate mixture to the egg mixture and beat just to combine.  Add flour mixture and beat briefly on slow speed.  Using a rubber spatula, fold the batter until completely combined.

Divide the batter among the cupcake liners, filling them 2/3 to 3/4 full.  Bake them until the tester inserted into the center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17-20 minutes.

Remove the cupcakes from the pan and cool completely on a rack.

Make the filling:
Place finely chopped chocolate into a heat-proof bowl.  Heat the cream until simmering and pour over the chocolate.  Let it sit for one minute and then stir until smooth.  (If the chocolate is not sufficiently melted, place over a double-boiler to gently melt.)Add the butter and whiskey and stir until combined.

Fill the cupcakes:
Let the ganache cool until thick but still soft enough to be piped.  Meanwhile, cut plugs out of the center of the cupcake tops (a 1-inch cookie cutter works) Go down about half way into the cupcake.  (I used a grapefruit spoon to carefully remove each center.)

Put the ganache into a piping bag with a wide tip and fill the holes to the top.  

Make the frosting:
Cream the butter and cream cheese together until light and fluffy. Stir instant coffee, vanilla, and liqueur together. Beat into butter mixture. Beat in confectioner’s sugar, ¼ cup at a time.   Frosting will be smooth and creamy.

Swirl frosting onto the tops of the cupcakes. Shave white chocolate over the tops and serve. (we used Olive and Sinclair White Chocolate bar.)

Recipes by Nancy Vienneau from her Third Thursday Community Potluck Cookbook