A lovely friend from New Zealand, who has an up-and-coming microbrewery in Wellington called the Garage Project (go check them out!), was in town this week and brought lots of beer. I knew I had to revisit those Irish Car Bomb Cupcakes I made last year and test it out with one of the stouts he picked up along the way.
The beer in these cupcakes is an Imperial Stout from Ballast Point called Sea Monster. What an awesome name, and logo. My ocean-loving self is a big fan of the Angler Fish on it. As soon as I opened it up the intense smell of beer filled the kitchen. I was a little worried that this was going to be too overpowering for the cupcake, but they turned out amazing. There is no noticeable beer taste in the cupcake, it just accentuates the chocolate and gives it a unique delicious flavor.
I changed up the recipe this time by using Hershey’s Special Dark cocoa powder, which gives the cupcake a deeper chocolate flavor and a seriously dark color. I also used a dark chocolate for the ganache in the center. If you’re not a fan of dark chocolate (although you should be, it’s better for you. Any excuse to make chocolate good for you and Ill take it) you can use bittersweet or even milk, just depends on your taste. It all comes together in the end where the sweetness of the frosting balances out the darkness of the cupcake.
I hope everyone I shared these with enjoyed them!