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What are you making for St. Patrick’s Day? Make 14 Chocolate Stout Cakes. This recipe will bring you luck!
CHOCOLATE STOUT CUPCAKES
Ingredients:
1 box DCD Chocolate Baking Mix
2 eggs
6 oz stout beer (recommended: Guinness)
1/4 cup sour cream
1/2 stick butter
2/3 cup DCD Dark Chocolate Baking Bits (included in Baking Mix)
Sweetened whipped cream, for garnish
DCD Chardonnay Caramel Sauce, for garnish
DCD Dark Chocolate, shaved, for garnish
Directions:
1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners, and spray lightly with a non-stick baking spray.
2. Pour chocolate baking mix into a medium bowl. Using an electric mixer, begin mixing, pouring in the eggs, stout beer, and sour cream. Mix for approximately 30 seconds.
3. Place butter and chocolate together in a microwave-safe bowl, and melt at 20-second intervals, until completely melted and smooth. Pour into mixer, and mix for an additional 30 seconds.
4. Fill the cupcake liners up about 2/3 of the way (you will have leftover batter, use this to bake another pan). Bake for 16-17 minutes, or until a toothpick inserted into the center of the cupcake comes out almost clean, with a little batter stuck to it.
5. Let cupcakes cool completely. Swirl some Chardonnay Caramel sauce into a batch of sweetened whipped cream, and dollop onto each cupcake. Garnish with some shaved Dark Chocolate, and enjoy!
Ingredients:
1 box DCD Chocolate Baking Mix
2 eggs
6 oz stout beer (recommended: Guinness)
1/4 cup sour cream
1/2 stick butter
2/3 cup DCD Dark Chocolate Baking Bits (included in Baking Mix)
Sweetened whipped cream, for garnish
DCD Chardonnay Caramel Sauce, for garnish
DCD Dark Chocolate, shaved, for garnish
Directions:
1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners, and spray lightly with a non-stick baking spray.
2. Pour chocolate baking mix into a medium bowl. Using an electric mixer, begin mixing, pouring in the eggs, stout beer, and sour cream. Mix for approximately 30 seconds.
3. Place butter and chocolate together in a microwave-safe bowl, and melt at 20-second intervals, until completely melted and smooth. Pour into mixer, and mix for an additional 30 seconds.
4. Fill the cupcake liners up about 2/3 of the way (you will have leftover batter, use this to bake another pan). Bake for 16-17 minutes, or until a toothpick inserted into the center of the cupcake comes out almost clean, with a little batter stuck to it.
5. Let cupcakes cool completely. Swirl some Chardonnay Caramel sauce into a batch of sweetened whipped cream, and dollop onto each cupcake. Garnish with some shaved Dark Chocolate, and enjoy!
Please contact me at DecadentChocolate@gmail.com for questions or to place an order. Thank you & ENJOY!
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