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Chocolate Porter Beer with Butterscotch Cream Cupcake
Chocolate Porter Beer with Butterscotch Cream Cupcake

Before you jump to Chocolate Porter Beer with Butterscotch Cream Cupcake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to chocolate porter beer with butterscotch cream cupcake recipe. You can have chocolate porter beer with butterscotch cream cupcake using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Chocolate Porter Beer with Butterscotch Cream Cupcake:
  1. Prepare Butterscotch cream
  2. Provide 1/2 cup sugar
  3. Provide 4 tbsp water
  4. Take 2 tbsp corn syrup or glucose
  5. You need 1 tbsp liquid vanilla
  6. Use 1 tbsp lemon juice or vinegar
  7. Provide 1 tbsp butter
  8. Use 90 grams buttermilk
  9. You need 1/2 cup heavy cream
  10. You need Cupcake Batter
  11. Provide 4 1/2 oz butter
  12. Use 1/2 cup sugar
  13. Prepare 1 oz cocoa
  14. Provide 1/2 tsp baking powder
  15. You need 4 oz porter beer
  16. Take dash salt
  17. Take 2 eggs (room temperature)
  18. Take 2/3 cup all purpose flour
  19. Use Buttermilk caramel topping
  20. Provide 1/2 cup butter (to mix)
  21. Use 2 3/4 cup powdered sugar (mix with the caramel sauce)
Instructions to make Chocolate Porter Beer with Butterscotch Cream Cupcake:
  1. In a pan mix the water, corn syrup and sugar and heat until it forms a caramel at 350°F. Make sure not to burn.
  2. Remove from heat and add the cream, the lemon and the vanilla. Bring back to heat, mixing until all the ingredients are combined. Remove from the heat again and add the butter and let completely cool off.
  3. Cream the butter with sugar and then add eggs. Mix the Buttermilk with the beer in 2 batches (this is the liquid batch)
  4. In another bowl mix the cocoa, baking powder, salt, flour (divide in 3 batches) This will be the dry batch.
  5. Once the creamed butter is mixed with the eggs add per batch: 1 part dry batch, 1 part liquid batch, 1 part dry, 1 liquid and finish with 1 part dry. Mix by hand or blend at slow speed.
  6. Bake for 12 min at 350°F.
  7. When ready let cool and then top with the Buttermilk caramel.

Now that's some serious butterscotch flavor! These butterscotch cupcakes are inspired by my super yummy pistachio cupcakes. Place chocolate chips and Irish cream liqueur in medium bowl; pour hot cream over. Today I'm going to show you how to make these deliciously moist chocolate cupcakes with cream cheese frosting! Home » Cakes & Cupcakes » Chocolate Cupcakes with Peanut Butter Frosting.

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