Drunken Speculation

Chocolate Porter Cupcakes

temptresstopAdmittedly it’s round two with these cupcakes. I first planned to do the classic stout cupcake using Young’s Double Chocolate Stout but when they turned out with a slightly disagreeable yeasty flavour, whether as a result of the beer’s flavours being condensed through baking or some other occurrence on its way to my cellar-cum-pantry, I decided they weren’t quite up to scratch.

Whilst trying to decide on a beer for my second attempt I came across Holgate Temptress Chocolate Porter on a bottled list at Next Door Cellars (who conveniently now have their online store up and running); a light-bulb-like moment occurred. Temptress is velvety smooth, infused with Dutch cocoa and vanilla beans, and if this wasn’t going to work I don’t know what would have.

I wasn’t left disappointed either. Deliciously rich, moist and with the silky smoothness of the Temptress seeming to somehow transfer to the cakes, I was delighted. But please do try for yourself – they’re scrumptious even without all the trimmings.

What you need:

  • 1 cup (225g) unsalted butter
  • 1 cup (250ml) chocolate porter
  • 3/4 cup cocoa powder
  • 2 cups plain flour, sifted
  • 1 cup castor sugar
  • 1 cup brown sugar
  • 1 1/2 teaspoons bicarbonate soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream
  • 1 teaspoon vanilla essence
  • Whipped cream or ice-cream to serve

For the Chocolate Sauce:

  • 100g dark chocolate
  • 1/3 cup thin cream


What to do:

1. Preheat oven to 180 degrees Celsius. Line two 12 cup muffin trays with patty papers.

2. Melt the butter in a saucepan over low heat. Add the stout and warm through. Remove from heat and sift in the cocoa, stirring until completely smooth. Allow to cool slightly.

3. Combine flour, sugar, bicarbonate soda and salt in a large bowl. Make a well in the centre.

4. Whisk together eggs, sour cream and vanilla in a small bowl. Set aside.

5. Pour stout mixture into the dry ingredients and stir until combined. Now add the egg mixture and stir until incorporated.

6. Fill prepared muffin pans about two thirds full. Transfer to oven and bake for 20 minutes or until cakes spring back when touched lightly in the centre. Cool in pan for 5 minutes before removing.

For the Chocolate Sauce:

1. Place ingredients in a heatproof bowl over a pan of simmering water. Stir until chocolate has melted. Remove from heat and continue stirring until smooth.

2. Pour over warmed cupcakes and serve with a side of whipped cream or ice-cream.






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