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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the beer and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. | 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the beer-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. | 3. To Make the Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and tequila and stir until combined. Let the ganache cool until thick but still soft enough to be piped. | 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. NOTE: just spoon the stuff in, no need to create more work :). | 5. To Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. NOTE: I don't have a stand mixer, my regular hand mixer worked just fine. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Kaluha, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. | 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark beer	1	cup		-	-	-	-
butter	1	cup	unsalted	171.0	7.857	5.343	14.4
cocoa powder	3/4	cup	Dutch-processed	147.06	37.3455	12.642000000000001	8.8365
purpose flour	2	cups		-	-	-	-
sugar	2	cups	granulated	639.6	120.016	20.02	9.984
baking soda	1 1/2	1/2		0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
cream	2/3	cup	sour	303.6	7.0993	3.7413	29.67
chocolate	8	ounces	bittersweet	1149.876	136.9872	8.8452	77.5656
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
butter	2	tablespoons		171.0	7.857	5.343	14.4
tequila	2	teaspoons		6.4504	0.6626	0.0176	0.0059
butter	1	cup	unsalted	171.0	7.857	5.343	14.4
sugar	2 1/2	cups	powdered	1167.0	299.31	0.0	0.0
kahlua	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.