Spicy Dulce de Leche and Chocolate Cream Stout Cupcakes
Creator: Jennifer Daskevich/CA
Adventure Ingredients: Stout Beer, Buttermilk, Sweetened Condensed Milk, Chile Pepper
- 1/2 cup unsalted butter
- 3/4 cup Scharffen Berger Unsweetened Natural Cocoa Powder
- 2 ounces Scharffen Berger Bittersweet Chocolate, chopped
- 2 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup cream stout beer
- 3/4 cup buttermilk
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
candied chile peppers:
- 10 serrano chiles
- 2 cups sugar
- 2 cups water
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup spicy sugar water from candied chile peppers
- 2 Tablespoons ancho chile powder
- 6 ounces Scharfeen Berger Semi-Sweet Chips (62%)
- 3/4 cup heavy cream
- 1 Tablespoon ancho chile powder
- 1/8 teaspoon cayenne pepper
- Preheat oven to 350°F.
- For the cupcakes: Line cupcake pans with paper liners and set aside.
- Place the butter, cocoa and bittersweet chocolate in a double boiler or a heat proof bowl and slowly melt, stirring frequently.
- In a large bowl, whisk together the eggs, sugar and vanilla until combined.
- Mix in the stout and buttermilk until fully incorporated. Set aside.
- In a medium bowl sift together the flour, baking soda, baking powder and salt.
- Pour the melted chocolate mixture to the sugar mixture and stir to incorporate.
- Slowly add the dry ingredients to the wet mixture, gently whisking until well combined and no lumps remain.
- Pour the batter into the liners and fill about 2/3 of the way.
- Bake for about 18 minutes or until a toothpick come out clean when inserted into the center of the cupcakes.
- Remove the cupcakes from the pans and place on a cooling rack until completely cooled.
- For the candied chile peppers: Line a sheet pan with parchment and spray with a non-stick spray.
- Preheat the oven to 400°F.
- Cut the peppers in half, lengthwise and remove the seeds and membrane, then julienne.
- Place the sugar and water into a saucepan and stir over medium heat until the sugar dissolves and the mixture has come to a gentle simmer.
- Add the chile pepper strips to the liquid and simmer for 45 minute to an hour.
- Strain the peppers from the sugar water and place onto the parchment lined sheet pan, reserving 1/4 cup of the spicy sugar liquid.
- Place the peppers in the oven to dry, about 5 minutes. Be sure not to over cook, as the sugar will burn. If the peppers still seem sticky that's okay. Allowing them to air dry will stiffen them.
- For the filling: Remove the label from the can of condensed milk and carefully hammer a hole into the top of the can.
- Place the can in a saucepan and fill about 2/3 of the way with water.
- Bring the water to medium-low heat and allow simmering for about 4 1/2 hours.
- Carefully remove the hot can from the saucepan and allow to cool completely before handling.
- Open the can and pour the contents into a bowl, stirring in the reserved spicy sugar liquid and the ancho chile powder until fully incorporated. Set aside.
- For the ganache: Melt together the chocolate and cream in a double boiler or a heat proof bowl stirring to create a thick, smooth ganache.
- Stir in the chile powder and cayenne pepper. Set aside.
- To Assemble: Using a small paring knife cut out a cone shaped hole from the middle of each cupcake.
- Fill each hole with a small amount of the spicy dulce de leche and place the top back on the cupcake.
- Spread a thin layer of ganache on the tops of each cupcake and allow to set, about 5 minutes.
- Spread another layer of ganache over the first and top with 1-2 pieces of the candied peppers. Serve.