Ingredients:Cupcake (adapted from Alice Medrich)
1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Guinness Stout
Ganache Frosting
3/4 cup heavy cream
4 tablespoons butter
1/4 teaspoon vegetable oil
14 oz. chocolate, chopped
Pretzel Topping
12 pretzel sticks
2 oz chocolate, melted
2 oz caramel, warmed
Instructions:
Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add 1/4 cup of the beer into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining beer. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.
To make ganache frosting
Bring heavy cream, butter and vegetable oil to a light boil. Pour hot heavy cream mixture over chocolate. Using a spatula gently fold chocolate through heavy cream until well combined. Set aside to cool for at least an two hours or until frosting consistency is acheived. Frosting will thicken as sits.
Assembly:
Pipe frosting on top of cooled cupcake. Cut pretzels into shards and place on top of cupcakes. Drizzle chocoalate and caramel on top.
Source: http://www.bakersroyale.com/cupcakes/beer-pretzel-cupcakes/
