Better Together: Beer Cupcakes With Chocolate Covered Potato Chips Recipe from Bredenbeck's Bakery, Philadelphia
Sweet or salty? Why decide, when you can have both--and beer, too--in one deliciously decadent cupcake parcel? Yup, that's right: Beer Cupcakes. Topped with Chocolate Covered Potato Chips. It's a recipe kindly donated by Bredenbeck's of Philadelphia. Awful or awesome? Maybe a little of both, in the best way possible. Make it happen at home thusly:
Beer Cupcakes Topped With Chocolate Covered Potato Chips
Ingredients for cupcakes:
- 1 cup of Guinness® Draught
- 1 stick plus 1 tablespoon unsalted butter, cut into pieces
- 3/4 cup unsweetened cocoa powder
- 2 cups dark brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoon baking soda Pinch of cinnamon
- 8 ounces cream cheese
- 1 1/4 cup confectioner’s sugar
- 1/3 cup Guinness® Draught
- 1⁄2 pound high quality milk chocolate, chopped
- 4 cups ridged potato chips
- Make the cupcakes. Preheat oven to 350 degrees. In a large sauce pan over low heat, combine Guinness® and butter, stirring until butter melts. Remove pan from heat and whisk in cocoa powder and brown sugar. In a medium bowl, whisk together sour cream, eggs and vanilla. Combine with beer mixture. Sift together flour and baking soda, then fold into batter. Pour into greased muffin tin, filling each cup about 2/3. Bake for 20-25 minutes. Cool in tin for 10 minutes, then remove from tin and place on a wire rack to finish cooling.
- Make the glaze. With a mixer, whip cream cheese until smooth. Sift confectioner’s sugar into cream cheese, and beat. Add Guinness®, and beat until smooth. Apply to cupcakes using a flat spatula.
- Prepare your garnish. Place 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110F degrees, stirring occasionally. As soon as the chocolate reaches this temperature, remove from heat. Stir in remaining chocolate until melted. Using tongs, dip potato chips one at a time into the chocolate. Place on waxed paper to cool. Once cooled, place atop cupcakes. Enjoy!
Of course, if you have no time—or desire—to bake your own Beer Cupcakes, you can stop into Bredenbeck’s Bakery and try their version! They're also busy baking all your favorite fall confections: pumpkin bread, caramel apple cheesecake, pumpkin cheesecake with cinnamon whipped cream, carrot cake, s’mores pie and much, much more.