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About the Recipe
Ingredients
Cupcakes:
2/3 c. sugar
2/3 c. flour
¼ c. unsweetened cocoa powder
½ tsp. baking soda
pinch salt
½ c. stout beer
3 Tbs. unsalted butter, melted
1 tsp. vanilla
1 large egg
¼ c. sour cream
Vanilla Mascarpone Frosting:
6 Tbs. unsalted butter, at room temperature
1 ½ c. confectioners' sugar, sifted
1 ½ Tbs. stout beer
¼ tsp. vanilla
pinch salt
4 oz. cold Crave Bros. mascarpone cheese
Topping:
¾ c. crushed chocolate-covered pretzels
8 whole chocolate-covered pretzels
Preparation
Make the cupcakes: Preheat oven to 350º and line 8 cavities of a muffin tin with cupcake liners.
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, and salt. In another bowl, mix together stout, butter, and vanilla. Beat in the egg. Stir in sour cream until well combined and smooth. Gradually stir the dry mixture into the wet mixture.
Spoon the mixture into the lined muffin cups, filling each about ¾ full. Bake 25 minutes, or until the cupcakes are domed and set in the center. Cool completely on racks before removing cupcakes from pan.
Make the frosting: In a mixer bowl, beat butter on medium-high until light and fluffy, about 1 minute. Add confectioners' sugar, stout, vanilla, and salt and beat until very smooth, 2 – 3 minutes. Reduce speed to low and beat in mascarpone cheese just until well blended.
Assemble the cupcakes: Place the frosting in a pastry bag fitted with a large star tip. Top each cupcake with a swirl of frosting. Sprinkle each cupcake with crushed pretzels and place a whole pretzel on top.