Double Chocolate Stout Beer Brownies with Alcohol-Infused Whipped Cream

Made these for a very bright and talented designer colleague at the office for his excellent work on a logo project. Congrats, Jeremy! I had to go to two liquor stores to get this chocolate stout beer, as apparently it’s not really “in season.” But I managed to find two at the liquor store across the street from my house in the end, and saw this Young’s Double Chocolate Stout.

Double Chocolate Stout Beer Brownies Recipe Ingredients

  • 6 ounces bittersweet chocolate
  • 3/4 cup unsalted butter
  • 1 cup chocolate or double chocolate stout beer
  • 1 cup brown sugar
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs, at room temperature for 30 minutes
Double Chocolate Stout Beer Brownies Recipe Directions

Preheat the oven to 350 degrees. Grease a 9×13 rectangular cake pan and line with parchment paper. Melt the bittersweet chocolate and unsalted butter in a double boiler (I used a metal bowl over a simmering pan of water – the bowl should not touch the water). Whisk in the brown sugar, and set aside to cool at room temperature. In your kitchen mixer, blend the flour, unsweetened cocoa powder, 2 large eggs, chocolate stout beer and the chocolate-butter-brown-sugar mixture. Mix at a low speed just until blended, scraping down the sides with a rubber spatula occasionally. Bake for 20 minutes at 350 degrees.

Alcohol-Infused Whipped Cream Recipe Ingredients

  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons powdered sugar
  • 1 tablespoon of alcohol of your choice. I considered Frangelico (hazelnut liqueuer) and Amaretto (almond liqueur) since I had them on hand, but ended up using Creme de Cacao (white chocolate liqueur)
Alcohol-Infused Whipped Cream Recipe Directions
Chill a metal mixing bowl and beaters in the freezer for 15 minutes or more. Whip all the alcohol-infused whipped cream ingredients at high speed in the chilled bowl until stiff peaks form. Store in a tightly sealed container in the freezer for several days if you need to, or in the refrigerator no more than two days.

Chocolate Guinness Cupcakes

This is a Fifty-Two Cakes guest blog entry from my dear friend, Erica. She was so kind as to share her chocolate Guinness cupcake recipe with us. She and her husband are big beer fans, and they enjoyed Guinness chocolate cupcakes at their wedding, actually!

In the never-ending effort to save some cash, a group of us in Columbia, MO decided to have a pre-St. Patrick’s Day themed party at our friends’ apartment last Saturday. We all agreed to bring a dish and create our own semi-authentic Paddy’s Day meal. As a huge fan of the black stuff, I volunteered to bake Guinness cupcakes to bring to the party.

Not being able to find me years-old recipe, I found a new recipe online at Now with any new recipe I find online, I always browse through the comments to see if and how other bakers have changed the recipe. To my surprise, I found a high percentage of these bakers did not like the recipe because the cupcakes “tasted like beer.” So, I will add my disclaimer and state that these are Guinness cupcakes; they are made with a bottle of beer, and should taste (somewhat) like beer.

Chocolate Guinness Cupcake Recipe Ingredients

  • 3/4 cup unsweetened cocoa
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of fine salt
  • 1 bottle of Guinness
  • 1 stick butter, melted
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 48 Cupcake liners*

Chocolate Guinness Cupcake Recipe Directions

Preheat oven to 350 degrees. In a large mixing bowl, whisk together the cocoa powder, sugar, flour, baking soda, and salt. In a medium mixing bowl, combine the Guinness, melted butter, and vanilla. Beat in eggs, one at a time. Mix in the sour cream until thoroughly combined and smooth. Then, gradually mix the dry ingredients into the wet mixture. Place cupcake liners in muffin/cupcake baking tin. Divide the batter equally between muffin tins, filling each about 3/4 full. Bake for about 12 minutes and then rotate the pan 180 degrees. Bake another 12 minutes until risen, nicely domed, and set in the middle. (Perform the toothpick test if you would like.) Remove from tin and set aside to cool on wire rack. This recipe should yield 24 cupcakes.

Cream Cheese Icing Recipe Ingredients

  • 8 oz cream cheese, softened at room temperature
  • 1 cup heavy cream
  • 3/4 pound confectioners’ sugar
  • 1/3 bar 60% dark chocolate for garnish (optional)

Cream Cheese Icing Recipe Directions

In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth. (You may cover with plastic wrap and refrigerate until ready to use.) Optional: Grate the dark chocolate over cupcakes, once iced. This adds an extra bit of sweet and chocolatey flavor to the cupcakes. Plus, the shavings add a nice, decorative touch.

Additional Notes

  • If you find yourself without a hand mixer, as I did, use a large fork instead. Your mixing time will increase from a couple of minutes to 5 to 10 minutes, but you will still get the desired outcome. Plus, consider it a shoulder workout.
  • If you compare my recipe with the original (linked to above), you’ll find I did cut the amount of confectioners’ sugar. You may want to start tasting the mixture at 1/2 pound, and add more to taste. I also only used about half of the total prepared icing. How much icing you add can be your preference!
  • *I prefer to use double the number of cupcake liners. The inside liner will become slightly greasy and messy while baking. So before serving, I double-up the liners so the outside is nice and clean in appearance (without any noticeable batter or grease spots)!

Here is a recipe for chocolate beer cake.

Cake 23: Bailey’s Irish Cream Cheesecake with Pretzel Crust and Stout Beer Chocolate Glaze

My husband, Luke, came up with this wonderful cake idea. The challenge ingredient this week was “pretzels.” So naturally I gravitated to a pretzel crust. But then I got stuck. I’ve already made a turtle cheesecake, which would probably be fantastic with a pretzel crust, but no duplicates in the 52 Cakes Project! So Luke thought of something brilliant. Beer and pretzels go together – in bars, anyway. Well, they can go together in cheesecake, too. I think this counts as an “Irish car bomb cheesecake recipe” since it’s got stout Irish beer and Bailey’s Irish Cream liqueur in it.

Pretzel Cake Crust Recipe Ingredients

  • 1 cups crushed pretzels
  • 2/3 cup butter, softened
  • 1.5 tablespoons brown sugar

Pretzel Cake Crust Recipe Directions

Preheat your oven to 350 degrees. Mix together the crushed pretzels, butter and brown sugar. (Save some of the bigger chunks of crushed pretzel to garnish the cake!) Press the pretzel crust mixture into the bottom of a prepared springform pan. Bake the pretzel crust for about 10 minutes and then let it cool completely while you work on the rest of the cheesecake. Put it in the refrigerator to chill the crust and pan.

Bailey’s Irish Cream Cheesecake Recipe Ingredients

  • 1 8-ounce package of cream cheese, softened to room temperature
  • 0.75 cup sugar
  • 3 large eggs
  • 1/3 cup Bailey’s Irish Cream liqueur
  • 1 teaspoon vanilla extract
  • 3 ounces white chocolate, chopped

Bailey’s Irish Cream Cheesecake Recipe Directions

In an electric mixer with the paddle attachment, beat the softened cream cheese and sugar until smooth. In a separate bowl, whisk the eggs, Bailey’s Irish Cream liqueur and vanilla extract just until blended. Beat into the sugar and cream cheese mixture. Chop the white chocolate and fold into the filling with a spatula. Pour the Bailey’s Irish Cream cheesecake batter into the chilled springform pan. Bake about 50 minutes, or until the center of the cheesecake is set. Cool on a wire rack.

Chocolate Stout Beer Glaze Recipe Ingredients

  • 2 ounces dark chocolate, chopped
  • 0.25 cup stout beer
  • 3 tablespoons unsalted butter, softened
  • 2 ounces cream cheese
  • 0.25 cup cocoa powder
  • 0.5 teaspoon vanilla extract
  • 1.5 cups powdered sugar

Chocolate Stout Beer Glaze Recipe Directions

Melt the butter and chocolate with the Irish stout beer over low heat. In a separate bowl, whisk the cream cheese, vanilla and cocoa powder until smooth. Alternate adding the beer and chocolate mixture and the sifted powdered sugar until smooth.

Garnish with salted peanuts and chunks of crushed pretzel or small pretzel sticks.

Cake 16: Chocolate Beer Cake

You voted on it! In the last post I asked you all to vote on the next key ingredient for the 52 cakes project. It was a tie for the lead with beer and balsamic vinegar both taking first place. I chose beer this week, but I promise that balsamic vinegar will take the cake next week. Now you’ll find that most cakes that involve beer use Guinness or other dark, stout beers. Not this time, folks.

This is the first cake I have had to make in the 52 Cakes project where I don’t exactly have an audience to receive the cake. We all know I cannot eat these cakes by myself – that would be a horrible error in judgment. As it turns out, I have a neighbor who brews his own beer and was kind enough to share one of his delicious brewskis with my husband and I. So in return for their kindness, I shall share with them a chocolate beer cake (if they’ll have it – it’s rather unexpected).

Chocolate Beer Cake Recipe Ingredients

  • 1 cup of pale ale or wheat beer (I used Schlafly Pale Ale, local to St. Louis)
  • 0.5 cup unsalted butter
  • 0.75 cup unsweetened cocoa powder
  • 2 cups sugar
  • 0.75 cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 tablespoon baking soda

Chocolate Beer Cake Recipe Directions

Preheat your oven to 350 degrees, and grease your round bundt pan well. Whisk the sour cream, eggs and vanilla well in a small bowl – the mixture should be creamy yet fluffy. Pour one cup of beer into a large saucepan over medium heat. Drink the rest – I would hate for there to be a party foul on cake night. Slice up the stick of unsalted butter into about 1 tablespoon chunks and drop them in that beer to melt them slowly while stirring occasionally. As soon as that butter is melted, whisk in the unsweetened cocoa powder and white sugar until you have a rich, dark, chocolaty mixture. Add your egg/sour cream/vanilla mixture to the chocolate mixture and whisk together. Mix the creamy combo with your flour and baking soda until mixed.

Pour into your greased bundt pan, and bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Take the pan out of the oven and cool for about 15 minutes on a wire rack. Lay some parchment paper or wax paper on another wire rack and invert the bundt pan and let the cake gently slide out. Ditch the pan and let the cake cool the rest of the way on the rack. Frost with a cream cheese frosting (you can use one of the recipes on the site: cream cheese frosting recipe #1 and cream cheese frosting recipe #2) and I garnished with chocolate freshly grated into a fine powder.

This cake is large and feeds many – if you have a smaller audience, you could easily cut the recipe by 1/3 to 1/2. Serve and enjoy!

Here is a recipe for chocolate Guinness cupcakes.

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