There are only a few good reasons for a grown man to whip up a batch of cupcakes: you’re a great dad, you just really love cupcakes, or you’ve baked them in honor of a sports team you feel a deep and undying allegiance to. Here’s another reason: you can now pour beer into the batter.
Your choice of beer will depend upon who you’re rooting for in the World Series this year. As native Kansas Citians we, of course, want the Royals to beat the Giants. So, for the Royals cupcakes, we used Boulevard Brewing Company’s Oatmeal Stout. Fans cheering on the Giants will probably want to use Anchor Steam, either their original or their Anchor Porter. (If you care more about cupcakes than baseball, use any stout, porter, or other beer you like.)
Because we also practice Midwestern hospitality, these chocolate beer cupcakes celebrate one of the fine culinary institutions shared by both cities: Christopher Elbow Artisanal Chocolate. The chocolatier makes some of the best and most beautiful chocolate in the country, and it’s available in Kansas City and San Francisco. This recipe calls for Elbow’s drinking chocolate mix instead of cacao powder; it adds a richness that knocks these cupcakes out of the park.
Royals vs. Giants Chocolate Beer Cupcakes
Yield: 2 Dozen
1 ½ cups Christopher Elbow drinking chocolate
1 ¼ cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch sea salt
1 12-ounce beer
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
¾ cup sour cream
1 8-ounce package cream cheese, at room temperature
¾ cup heavy cream
16 ounces powdered sugar
Preheat your oven to 350ºF.
In a mixing bowl, whisk together the drinking chocolate, sugar, all-purpose flour, baking soda, and salt and set aside.
In a separate large mixing bowl, whisk together the beer and melted butter. Add the vanilla and then begin whisking in the eggs one at a time. When the eggs are incorporated, mix in the sour cream. Once the wet ingredients are fully incorporated, begin adding the dry ingredients in batches while stirring or whisking until you have a batter.
Place cupcake wrappers in a cupcake tin and fill each with batter — only about ¾ full. Bake, uncovered, for 24 minutes or until a toothpick poked into a cupcake comes out clean. Allow the cupcakes to cool on a rack.
For the frosting, whip the cream cheese with a whisk until it becomes airy. Then add the cream and gently stir until incorporated, then whisk it again to make it fluffy. Add the powdered sugar, stir gently until incorporated, and then whisk until you’ve reached the desired frosting consistency. Spread frosting on cupcakes and enjoy. For added team spirit, use blue or orange sprinkles.