CHOCOLATE STOUT CUPCAKES WITH HOMEMADE HAZELNUT CHOCOLATE SPREAD ICING
 
Prep time
Cook time
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Chocolate Stout Cupcakes recipe. These cupcakes are made from scratch with a stout beer, almond flour and cocoa powder then topped with an homemade hazelnut chocolate spread icing. These chocolate cupcakes are light and fluffy, perfect for every chocolate lovers!
AUTORE:
TIPO DI RICETTA: Dessert
PORZIONI: 12
INGREDIENTI
  • For the cupcakes
  • 175 g of brown sugar
  • 150 g of Stout (Guinness beer)
  • 100 g of butter at room temperature
  • 100 g of all-purpose flour
  • 50 g of almond flour
  • 1 large egg at room temperature
  • ½ teaspoon of baking soda
  • 4 tablespoons of unsweetened cocoa powder
  • a pinch of salt
  • For the hazelnut chocolate spread
  • 40 g of hazelnuts
  • 100 g of golden caster sugar
  • 450 g of quality dark chocolate (at least 70% cocoa solids)
  • 225 ml of double cream
  • 100 g of unsalted butter
  • a pinch of sea salt
COME PROCEDERE
  1. [b]Make the cupcakes
  2. Preheat the oven at 180°C.
  3. Line a 6 cup muffin tin with fluted paper cases.
  4. Using a standing electric mixer fitted with the paddle attachment - or an electric hand mixer - combine all the ingredients until you have an homogeneous mixture.
  5. Divide the cupcake mixture equally between the 6 paper cases and bake for about 25-30 minutes or until a wooden toothpick inserted in the middle of the cupcake comes out clean.
  6. Allow the cupcakes to cool in the paper cases for some minutes.
  7. Turn them upside down on a wire rack to cool completely before icing.
  8. Make the hazelnut chocolate spread
  9. Spread out hazelnuts on a baking tray and place in the oven at 200ºC for 10 minutes, or until golden, then leave to cool completely.
  10. Place the toasted nuts in a food processor with golden caster sugar and blitz to a fairly smooth paste.
  11. Snap dark chocolate into a medium heatproof bowl and rest over a pan of simmering water on a medium heat and stir until melted.
  12. Add double cream and unsalted butter, then stir until smooth and combined.
  13. Fold sea salt and the hazelnut paste.
  14. Divide between sterilized jars and store for a few weeks in the fridge.
  15. Spread on cupcakes and enjoy!
NOTE
Chocolate hazelnut spread recipe fromJamie Oliver
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/cupcakes-al-cioccolato-e-birra/