Chocolate Beer Muffins for Dad
1 hr 20 min.
- For the cupcakes
- ½ cup dark beer
- ½ cup unsalted butter
- 0.333 cup cocoa powder
- ⅞ cup superfine caster sugar
- ⅔ cup plain Yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
- For the chocolate buttercream
- ¾ cup unsalted butter
- 2 ½ cups powdered sugar
- ½ cup cocoa powder
- ½ tablespoon cream (18% fat; more if needed)
- To decorate
- 1 cup blue Sugar paste
For the cupcakes: put the beer and butter into a pan and heat gently until the butter has melted. Whisk in the cocoa and sugar until blended. Remove from the heat and allow to cool.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Whisk together the egg and yoghurt in a mixing bowl. Gradually whisk in the beer mixture and vanilla until blended.
Sift in the dry ingredients and gently fold in.
Spoon into the tins and bake for 20-25 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the chocolate buttercream: beat the butter in a large bowl until soft. Sift in the icing sugar and beat until smooth.
Sift in the cocoa and beat well. Stir in enough cream until creamy. Add more cream if necessary to loosen the mixture.
Spoon the buttercream into a piping bag and pipe a swirl on each cake, leaving about 1/4 of the buttercream in the piping bag.
Dust a surface with icing sugar and roll out the sugarpaste thinly. Cut out 12 small heart shapes with a cutter or card template and place on top of the buttercream.
Pipe ' Top Dad' on the hearts with the remaining buttercream.