A saucy cupcake made with pumpkin ale and filled with a chocolate sage ganache using Divine's new Baking Bars.
- 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
- 1 c heavy cream
- 2 oz Divine bittersweet chocolate
- 2 oz Divine milk chocolate
- 1tbs unsalted butter
- 6 medium sage leaves
- 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
- fried sage
- Preheat oven to 325 degrees
- In a mixing bowl, beat pumpkin puree, egg, canola oil, beer, vanilla, and sugar until incorporated.
- In another bowl, combine flour, baking soda, salt and spices.
- Slowly add dry goods to wet and beat until smooth.
- In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a cooling rack.
- Add sage leaves to the cream and simmer over medium heat until reduced by half.
- Take care not to boil over.
- Meanwhile, chop the milk and bittersweet chocolate into chunks. When cream is heated, strain and pour over room temperature chocolate.
- Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter.
- Transfer to squeeze bottle and set aside.
For Octoberfest reduction:
- 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.
- Transfer to a metal container and let cool in the fridge. Do not use until cool.
- With paddle attachment, whip together confectioners sugar and shortening until crumbly.
- Add beer reduction and beat until smooth and fluffy.
- Add ground pumpkin seed and beat until incorporated.
- In a saucepan, heat 1qt of canola or peanut oil to 325 degrees.
- While oil is heating, finely chop sage leaves into thin strips, about 1/4” wide.
- 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.
- Remove with a slotted spoon or strainer and let cool on a paper towel lined try. Sprinkle with salt immediately after frying.
- When cupcakes are cool, use a small pastry tip to core out the center.
- Fill the cupcakes with the sage ganache, using a squeeze bottle.
- Frost the cupcakes to your liking. Garnish with fried sage.