Iron Cupcake Earth: Chocolate Twist

When Sandy announced this month's Iron Cupcake: Earth Challenge, I just about jumped for joy! But out of fear of being caught and thought to be an even more odd-ball than my cowarkers already think I am, I contained my excitement and started surfing for the perfect combination. By mixing a few recipes across the web, I was able to pull together an amazing entry...

Chocolate Shiner "Stout" Cupcakes with Chocolate Ganache and Bailey's Buttercream Icing...

WOW! I mean seriously. WOW! If that title alone doesn't win this month's Iron Cupcake Earth Challenge, the recipe sure will. This one will warm you from the inside out while calming that chocolate craving that hits mid afternoon. This one is a sure fire winner!! Try it out for yourself if you don't believe me.



Chocolate Shiner "Stout" Cupcakes with Chocolate Ganache and Bailey's Buttercream Icing:

Cupcakes: (makes 44)
2 C Shiner Stout
2 C unsalted butter
1 1/2 C unsweetened cocoa powder

4 C all purpose flour
4 C sugar
1 T baking soda
1 1/2 t salt

4 Large eggs
1 1/3 C sour cream

Preheat oven to 350*. Bring 2 C stout and 2 C butter to simmer in heavy large saucepan (this is important or you'll get a serious mess to clean up). Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Fold in batter until completely combined. Divide evenly among cupcake liners and bake until cake tester comes out clean. It was about 15 minutes in my oven. Cool completely on rack.



Ganache: (makes 48)
1 1/2 C dark semi sweet cocolate chips
1 1/3 C heavy cream

Heat cream to a simmer then pour over chocolate chips. Let sit for a minute and stir until blended. Dip cupcakes into chocolate and put in refrigerator to set.

Bailey's Buttercream: (makes 48)
4 sticks of butter, softened
4-6 C of powdered sugar
4 T of Bailey's Irish Cream

Cream all ingredients until desired consistancy and pipe big swirls on each cupcake. Dust with cocoa powder if so desired.











Big Thanks to for December's prizes and sponsers!!

Our December ETSY PRIZE-PACK is from artists (taken straight from Sandy's website):
BETTY TURBO - http://www.etsy.com/shop.php?user_id=5002976 as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.

PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

As an added bonus for December we have adorable cupcake pincushions complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY, http://www.acupcakery.com/index.html.

Last and certainly not least, don’t forget our corporate prize providers:
HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; the CUPCAKE COURIER http://www.cupcakecourier.com/; TASTE OF HOME books, http://www.tasteofhome.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ .


Submitted for Art you can Eat's Winter Holiday 2008 Book #6 "Cupcakes"

Magnolia Bakery's Chocolate Cupcakes

Now it wouldn't be fair to not include an equally amazing receipe for Chocolate Cupcakes. So here is Magnolia Bakery's version:

Magnolia Bakery Chocolate Cupcakes:
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

DIRECTIONS:
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers. Set aside.
In a small bowl, sift together the flour and baking soda. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.