Chocolate Porter Beer with Butterscotch Cream Cupcake. Place chocolate chips and Irish cream liqueur in medium bowl; pour hot cream over. How To Make Chocolate Porter Cupcakes. These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe.

The pudding in the batter not only adds great flavor, but makes the cupcakes so moist and tender. One of the best cupcake bases ever! The frosting starts with browned butter. You can have Chocolate Porter Beer with Butterscotch Cream Cupcake using 21 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chocolate Porter Beer with Butterscotch Cream Cupcake

1. Prepare of Butterscotch cream.
2. Prepare 1/2 cup of sugar.
3. You need 4 tbsp of water.
4. It’s 2 tbsp of corn syrup or glucose.
5. It’s 1 tbsp of liquid vanilla.
6. Prepare 1 tbsp of lemon juice or vinegar.
7. It’s 1 tbsp of butter.
8. Prepare 90 grams of buttermilk.
9. You need 1/2 cup of heavy cream.
10. It’s of Cupcake Batter.
11. Prepare 4 1/2 oz of butter.
12. It’s 1/2 cup of sugar.
13. Prepare 1 oz of cocoa.
14. You need 1/2 tsp of baking powder.
15. Prepare 4 oz of porter beer.
16. It’s dash of salt.
17. You need 2 of eggs (room temperature).
18. It’s 2/3 cup of all purpose flour.
19. It’s of Buttermilk caramel topping.
20. You need 1/2 cup of butter (to mix).
21. Prepare 2 3/4 cup of powdered sugar (mix with the caramel sauce).

If you've never tried it, don't be afraid. Chocolate Peanut Butter Porter is a American Porter style beer brewed by Horny Goat Brewing Co. in Milwaukee, WI. Cream: in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. These delicious chocolate cupcakes are made with cocoa, sour cream, egg, and vanilla.

Chocolate Porter Beer with Butterscotch Cream Cupcake instructions

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..

Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture. Fill greased and lightly floured cupcake cups about two-thirds full. I'm a new follower and a huge fan. There's no tastier way to celebrate St. Butterscotch cake layers, cream soda, and marshmallow all in one spellbinding dessert.