Pumpkin Stout Infused Chocolate Cupcakes
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These cupcakes are made with pumpkin stout, which gives it that extra kick. It's then topped with an ooey gooey caramel buttercream frosting.
This
will make your taste buds scream for more!
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INGREDIENTS
– Bittersweet chocolate
– Heavy whipping cream
– Beer
– Butter
– Dutch processed cocoa powder
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HOW TO MAKE
Pumpkin Stout Infused Chocolate Cupcakes
Make the ganache filling and allow it to cool in the fridge.
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Preheat the oven to 350° and prepare a cupcake pan. Pour hot beer over cocoa and chocolate and let sit for 5 minutes.
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Prepare the dry ingredients in a medium bowl.
Next, whisk hot beer and chocolate mixture until smooth and refrigerate until cool.
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Whisk oil, eggs, vinegar, pumpkin puree and vanilla into the cooled beer and chocolate mixture.
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Bake until set and let cool in the pan for 10 minutes.
Whisk in dry ingredients. Next, fill muffin tins with batter and top each with 1 teaspoon of the ganache.
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