A saucy cupcake made with pumpkin ale and filled with a chocolate sage ganache using Divine's new Baking Bars.
Ingredients 
  • 106g roasted pumpkin puree
  • 1 egg
  • ¼ c canola oil
  • 60g pumpkin ale or Octoberfest
  • 125g white sugar
  • ½ tsp vanilla
  • 110g AP flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/8 tsp ground cloves
  • 1/8 tsp cinnamon
  • 1/8 tsp freshly ground nutmeg
Filling:
  • 1 c heavy cream
  • 2 oz Divine bittersweet chocolate
  • 2 oz Divine milk chocolate
  • 1tbs unsalted butter
  • 6 medium sage leaves
Frosting:
  • ½ c ground pumpkin seeds, hulled and toasted
  • ½ c high ratio shortening (trans fat free, if possible)
  • ¼ c Octoberfest reduction
  • 1lb confectioners sugar
Garnish:
  • fried sage

Method:

For cake: 
  1. Preheat oven to 325 degrees
  2. In a mixing bowl, beat pumpkin puree, egg, canola oil, beer, vanilla, and sugar until incorporated.
  3. In another bowl, combine flour, baking soda, salt and spices.  
  4. Slowly add dry goods to wet and beat until smooth.  
  5. In greased or lined cupcake tins, fill 2/3 way.  Bake for 10 minutes and let cool on a cooling rack. 
For filling:
  1. Add sage leaves to the cream and simmer over medium heat until reduced by half. 
  2. Take care not to boil over.
  3. Meanwhile, chop the milk and bittersweet chocolate into chunks.  When cream is  heated, strain and pour over room temperature chocolate. 
  4. Let chocolate and cream mixture sit for a minute or so, and then whisk.  When smooth, add the butter. 
  5. Transfer to squeeze bottle and set aside. 
For Octoberfest reduction:
  1. Place one bottle of your favorite fall beer in a saucepan, and boil until reduced to ¼ cup.  2. Liquid will be bitter and slightly syrupy. Take care not to let the beer boil over.
  2. Transfer to a metal container and let cool in the fridge.  Do not use until cool. 
For frosting:
  1. With paddle attachment, whip together confectioners sugar and shortening until crumbly.
  2. Add beer reduction and beat until smooth and fluffy. 
  3. Add ground pumpkin seed and beat until incorporated. 
For garnish:
  1. In a saucepan, heat 1qt of canola or peanut oil to 325 degrees.
  2. While oil is heating, finely chop sage leaves into thin strips, about 1/4” wide. 
  3. When oil has reached temperature (use an instant read thermometer to ensure proper temperature), carefully fry sage ribbons until bubbling nearly subsides, about 15 seconds.  
  4. Remove with a slotted spoon or strainer and let cool on a paper towel lined try.  Sprinkle with salt immediately after frying. 
Assembly:
  1. When cupcakes are cool, use a small pastry tip to core out the center.
  2. Fill the cupcakes with the sage ganache, using a squeeze bottle. 
  3. Frost the cupcakes to your liking.  Garnish with fried sage. 
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