One of my favourite TV shows is 2 Broke Girls. Those short 20-minute episodes are filled with clever comebacks, hilarious scenarios and of course my favourite, humor for the dirty-minded. Near the end of season 1, Max bakes this incredibly weird cupcake, the Beer Batter Maple Bacon Spring Break Cupcake and it sounded deliciously different. I decided I have to try it!
After my Pinterest spree and a few personal changes, I’ve created my own version of the famous cupcake.
Chocolate Beer Cupcake Batter
- 170 g unsalted butter, softened
- 1/2 cup cocoa powder
- 3/4 cup dark stout, such as Guinness, poured and settled before you measure
- 2 large eggs, broken into a small bowl
- 1/2 cup full-fat sour cream
- 1 1/4 cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Vanilla Stout Buttercream Icing
- 110 g unsalted butter, softened
- 3 cups confectioners’ sugar, sifted through a strainer
- 3 tablespoons dark stout, such as Guinness, poured and settled before you measure
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
Last but not the least, the Crispy Bacon
- Few strips of bacon, depending on preference, baked until crispy and set aside to cool. Then diced into very small bits, or kept as one large chunk.
Make the Cupcakes
Place a baking rack in the centre of the oven and preheat the oven to 180°C. Line two 6-cup jumbo-size muffin pans with liners and set aside. I just sprayed normal cupcake pans with non-stick. Works just as well.
In a small saucepan over low heat, melt the butter. Remove from the heat, add the cocoa powder, and stir until smooth. Then stir in the stout. You’re not going to use all of it so there will be plenty left to taste… you know, make sure it’s good enough for the cupcakes (wink wink). However, bear in mind you’re going to use it for the icing as well, but have an extra bottle on hand for that. You’ll only be making it the next day anyway. Set aside to cool, about 10 minutes.
In a medium-size mixing bowl, whisk together the eggs and the sour cream. Add the cooled chocolate mixture, incorporating well. Add the flour, sugar, baking soda, and salt, and whisk until smooth, scraping down the bowl as needed.
Fill each prepared muffin cup about 2/3 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 23 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour. (I prefer frosting it the next day, this gives me a good excuse for eating a cupcake without frosting, as I usually prefer them without).
Make the Frosting
In a medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add the confectioners’ sugar, stout, vanilla, and salt into the bowl, and continue to beat until very smooth and creamy, 2 to 3 minutes, scraping down the bowl as needed.
Use a butter knife, fish knife or the back of a spoon to ice your cupcakes (it works best because they don’t have serrated edges).
Then for the final piece, sprinkle each cupcake small diced bacon bits. The salt of the bacon just breaks all that sweetness from the icing and it makes a great combo!
Cupcakes can be stored in an airtight container for up to 10 days or frozen for 1 month.
The bacon doesn’t stay crispy, so I’d recommend you only add bacon to it if you’re going to eat it on that day.
The bake down:
- The cupcake is moist, it’s chocolaty, it’s just damn delicious.
- It stayed fresh in an air-tight container for a little more than a week (I’m still surprised I didn’t eat it all in less than seven days).
- It’s really easy to do, heck, if I could manage it with my baking history, it’s fool proof!