Prohibition Bakery presents a rich chocolate cupcake with a tawny port ganache and espresso frosting, perfect for any occasion with a cappuccino.
By Prohibition Bakery
Divine Dark & Tawny Cupcakes
Serves: 45 People
½ cup coffee stout
½ cup butter, unsalted
⅜ cup Divine Cocoa
⅓ cup sour cream or full fat plain yogurt
1 cup flour
1 cup sugar
¾ tsp baking soda
½ tsp salt
4 oz Divine Milk Chocolate (1 bar and 2 extra rows)
⅓ cup heavy cream
½ c Tawny Port
1 tbsp unsalted butter
2 sticks of butter at room temperature
4 cups powdered sugar
¼ brewed espresso
½ tsp espresso powder
For cake:Preheat oven to 325 degrees
In an electric mixer, beat eggs and sour cream.
In another bowl, combine flour, sugar, baking soda, and salt.
Combine coffee stout and butter in a small saucepan and heat until butter melts. Remove from heat and whisk in cocoa powder.
While mixer is running, slowly pour in hot cocoa/butter mixture. Mix until fully incorporated.
Slowly add dry goods to wet and beat until incorporated. Fill lined cupcake tins 2/3 with batter.
Bake for 10 minutes and let cool on a cooling rack.
For filling:Simmer cream over medium heat until just bubbling. Take care not to boil over.
Meanwhile, chop the milk chocolate into chunks and transfer into a bowl.
When cream is heated pour over room temperature chocolate.
Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter. Ganache should be glossy.
While whisking, stream in port until incorporated.
For frosting:In an electric mixer, beat butter with paddle until fluffy.
On low speed, add the powdered sugar.
Slowly stream in espresso and beat until smooth.
Stir in espresso powder and transfer to a piping bag.
Assembly:When cupcakes are cool, use a small pastry tip to core out the center.
Fill the cupcakes with the port ganache, using a squeeze bottle.
Frost the cupcakes to your liking.