Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting

March 17, 2016

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It’s here, it’s here! Happy St. Patrick’s Day! I’m going to be celebrating the day with these Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting. Oh be still my heart! I’m sure ya’ll know by now that I absolutely love cupcakes. And that chocolate and peanut butter combination? Om nom nom nom! Yup these cupcakes are right up my alley. They are even topped with a Malteser, which is another personal favorite of mine. (Maltesers are malted milk balls. The closest thing we have readily available in Virginia are Whoppers. But you better believe I keep a secret stash of emergency Maltesers squirreled away.)

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I’m not so sure though, upon reflection, that peanut butter is very popular in Ireland. In fact, when I was living there, which was quite a while ago now, I remember having to search high and low to find a jar of peanut butter. And when I finally found it, it wasn’t “Jif” or “Skippy” brand that I was familiar with. It was called “American Peanut Butter” and was covered with red, white and blue and stars and stripes. And Reese Cups, which I’m pretty much addicted to, were nowhere to be found either, much to my dismay. I should say though, there was an abundance of other really tasty food readily available. I certainly was not in any danger of losing weight while in Ireland. The pints alone would see to that!

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So, considering the whole peanut butter scarcity issue, the Irish pedigree on these cupcakes is probably a bit shaky. I did dress them up with some requisite St. Patrick’s Day shamrocks. Well…at least I did dress one up with the shamrock sprinkles. I don’t think any folks out there over the age of three like to eat those crunchy sugar crumbles really. Though they do look adorable!

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And they do have the whole Guinness thing going for them, which is pretty dang Irish, so there is that. Not to mention the whole delicious thing. That is certainly worth a bunch of St. Patrick’s Day points I should think. The cake is dark, rich and oh so moist. And that Peanut Butter frosting is simply to die for, light, silky and fluffy as a cloud.

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These cupcakes are my St. Patrick’s Day dream come true…all sweet and boozy…just like The Husband! Bake a batch before you head out to your St. Patrick’s Day parties. Folks will be so glad you did. Lá Fhéile Pádraig Sona Daiobh! (Happy St. Patrick’s Day!)

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Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting

  • Servings: 18 - 21 cupcakes
  • Difficulty: easy
  • Print

recipe for cupcakes from:Life As a Strawberry

recipe for frosting from: Handle the Heat

Ingredients:

For the Cupcakes:

  • 1 cup Guinness Stout
  • ¾ cup dutch process cocoa
  • ½ cup (1 stick) butter
  • 2 cups sugar
  • 2 eggs
  • ½ tsp. salt
  • 2 ¼ cups all-purpose flour
  • 2 tsp. baking soda
  • 1 cup buttermilk
  • 1 tsp. vanilla extract

For the Frosting:

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 3/4 cup smooth peanut butter
  • maltesers -for topping (optional, but not if you are making them for me! Mini Reese cups would also work well as a topper.)

Directions:

For the Cupcakes:

In a small saucepan, melt butter. Add Guinness and bring mixture to a simmer.

In the meantime, place sugar and eggs in the bowl of a stand mixer and beat them together until incorporated. Add salt and flour and continue to mix. The mixture will be relatively dry and resemble coarse biscuit dough.

Add baking soda to buttermilk. Careful, it will foam up and out and all over the counter if you take your eye off of it for a second. Add the baking soda when you are ready to start streaming it into the batter. 🙂

Stream buttermilk/baking soda mixture into batter and mix until combined.

Add vanilla extract to batter.

Once stout and butter mixture has come to a simmer, stir a little of the stout mixture into the cocoa and mix until it is smooth and creamy. Add the cocoa mixture into the hot liquid and whisk to combine. Remove the Guinness/cocoa mixture from heat and stream it slowly into batter while mixing. The batter will be thin – that’s okay!

Pour batter into standard sized cupcake liners. Fill about 3/4 of the way full.

Bake at 375° F for 15-20 minutes, until a toothpick comes out clean.

Set cupcakes on wire rack to cool. Remove cupcakes from baking tin after 5 minutes. Continue cooling.

For the Frosting:

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add peanut butter slowly, 1 Tablespoon at a time, and mix until well combined.

If you would like to make this frosting ahead of time, keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

When you are ready to frost the cupcakes, place frosting in pastry bag fitted with whatever tip you desire and pipe frosting onto cupcakes. Top with malteser if you desire. (Oh yes! You know you do!)

Enjoy!

Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting:

Kitchen Aid Stand Mixer

Malteser’s Candy– If you prefer you can substitute Whopper’s Candy for the Malteser’s

 

 


Malted Guinness Chocolate Ice Cream with Malted Milk Balls

March 11, 2015

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Did someone say Ice Cream? I know it’s been extraordinarily cold this winter, but those frigid temps outside have not done a thing to put me off of that most wonderful frozen confection. And this ice cream definitely has my name written all over it…Malted Guinness Chocolate Ice Cream with Malted Milk Balls. What?!!! I love malted milk balls. Seriously. I can eat them by the bushel full I’d say whether they are Whoppers like we have here in Virginia or my favourite Maltesers that are found in Ireland. Some of my favourite desserts from the past were chock full of Malted Milk Balls Like this Malteser Chocolate Cookie Tart from a couple of St. Patrick’s Days ago.

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Oh and then more recently there were these Malted and Salted Buttered Popcorn Cookies.

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Yup, any dessert sporting a malted milk ball will instantly get my attention and most likely ever lasting devotion. And this Ice Cream is no exception. Another thing that I really love about this ice cream is the Guinness. Guinness really gives this chocolate ice cream the most amazing flavour. Guinness pretty much does that. I love desserts baked with Guinness, I love meats braised in Guinness, but….and now it’s time for a true confession moment…I don’t really like drinking a pint of Guinness. (shock! horror!) A sip is good, but if I drink a whole pint, I feel as though I’ve eaten a loaf of bread. I’m kind of done for the evening. But boy do I get excited when I see that it is being used as an ingredient in a recipe. Always a winner!

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And in this ice cream it works to accent the chocolate flavor. So what you end up with is an incredibly creamy, rich, decadent chocolatey ice cream with a nostalgic malted taste and the occasional thrillingly satisfying crunch of a malted milk ball. Be still my heart! Ice Cream perfection!

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Malted Guinness Chocolate Ice Cream with Malted Milk Balls

  • Servings: Makes 1 Quart Ice Cream
  • Difficulty: easy
  • Print

recipe from: Picky Cook

Ingredients:

  • 7 ounces milk chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup sugar
  •  pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness Stout
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon espresso powder
  • 1 Tablespoon + 1 teaspoon malt powder
  • 5 ounce of malted milk balls (like Whoppers or Maltesers), roughly chopped

Directions:

Place the milk chocolate in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan over low – medium low heat.

In a separate bowl, whisk together the egg yolks. Slowly pour a bit of the warm milk mixture into the egg yolks to temper and whisk constantly. Continue adding warm milk to the egg yolks, whisking constantly. Once egg yolks have tempered, add the yolk/milk mixture back into the saucepan.

Raise the heat to medium and stir with a heatproof spatula. Continue to stir until the mixture thickens and coats the spatula.

Pour the milk/yolk mixture through the strainer into the milk chocolate. Stir until the chocolate has melted. Once the mixture is smooth, whisk in the cream, followed by the Guinness, vanilla, espresso powder and malt powder.

Once mixture has cooled to room temperature, cover with plastic wrap, pressing it to the surface of the liquid. Place in refrigerator overnight.

On the following day, freeze in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes or so of churning, add in the chopped malted milk balls.

Put into container and place in freezer.

Enjoy!

Malted Guinness Chocolate Ice Cream with Malted Milk Balls brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


Robin Egg Rice Krispie Treats

March 26, 2013

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Wow! Time flies! Seems like I just finished my St. Patrick’s Day blogging extravaganza and here it is nearly Easter! Again, my hat is off to all of you daily bloggers out there. I just took a week off to recover from my 17 day stint at it and I still feel a bit wobbly about the whole thing. I thought I’d ease back into the saddle today with a great Easter recipe that is also really easy to make. Robin Egg Rice Krispie Treats are just what they sound like, yummy Rice Krispie Treats with extra malt flavouring and one of my favourite Easter candies, Robin Eggs! For those of you who may be unfamiliar with Robin Eggs, they are made by Whoppers and are egg-shaped malted milk balls covered in pastel speckled candy shells. I love Robin Eggs and am so thrilled when they finally show up in the stores. The only Easter candy that lands above Robin Eggs as far as I’m concerned are Cadbury Mini Eggs. Oh my God! Don’t get me going about those little devils. Addictive, like crack. I literally can’t stop once a bag is opened. I haven’t reached that level with the Robin Eggs, though it may not be far off. I did polish off a bag of them the other day while working on taxes (better a bag of candy than a bottle of wine when tax preparation is concerned). I had one more bag left, so I figured I better do something with them pronto. That’s when I remembered seeing Sweet Southern Blue’s post about these Robin Egg Rice Krispie Treats, so I got right to work. Not that it’s a lot of work, I must admit. I can get a pan of Krispie Treats done and dishes washed in about 15 minutes flat. And I’ve gotta say, it is pretty awesome that you can make such a classic, delicious, crowd pleasing snack at the drop of a hat!

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Sweet Southern Blue makes use of her microwave to melt the marshmallows. I’m still an old-fashioned top of the stove gal and prefer to use the mini marshmallows over the big fellas. My husband and I both like to find the occasional whole unmelted mini marshmallow scattered throughout our treats, so I always hold back a handful or two of them to throw into the melted marshmallow butter mix along with the cereal. And I decided to use the mini version of Robin Eggs, also reserving a few whole eggs from being chopped to decorate the top of the treats. Of course the big version of Robin Eggs would work perfectly well, you just might need to do a bit more crushing prior to adding them into the mix. These treats would be great to make with the kids before Easter or a good way to use up Easter candy afterwards. Indeed, this recipe is certainly adaptable to whatever left over candy is on hand (sorry…what exactly is left over candy?!). Not matter what ingredients you choose, before you know it, these adorable treats will be made and your family singing your praises. I mean who doesn’t like a Rice Krispie treat, and with Robin Eggs to boot…what a winner!

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Robin Egg Rice Krispie Treats

recipe adapted from: Sweet Southern Blue

Yield: 12 squares

Ingredients:

  • 10.4 oz bag of mini marshmallows or 7oz container of marshmallow cream
  • 3 Tablespoons of butter
  • 4 cups of Rice Krispies cereal
  • 2 cups mini Robin Egg malted milk balls, roughly chopped
  • ¼ cup malted milk powder

Directions:

Butter a 8×8″ pan. Set aside.

In a saucepan melt butter over low heat. Add marshmallows (remember to hold back a few if you like seeing the occasional whole unmelted marshmallow) and stir until completely melted and smooth.

Remove from heat and add the malted milk powder stirring until combined.

Add the Rice Krispie cereal and chopped Robin Eggs (as well as any reserved marshmallows). Mix until well coated.

Using a buttered spatula, press mixture into prepared pan.

Cool and cut into squares.

Enjoy!


Chocolate Malt Banana Ice Cream

August 13, 2012

It’s still hot and I’ve finished off all of our Key Lime Pie Ice Cream! What’s a girl to do? I’ve certainly given up on the fantasy of getting cooler weather around here any time soon, sooo……I guess I just have to make more ice cream! This time I made a deliciously fun Chocolate Malt Banana Ice Cream. Yum, yum!

Everyone knows that the banana and chocolate combination is a tried and true winner. I’m sure I don’t even need to say anything more about that. The addition of malted milk gives it that wonderful old-timey, soda fountain-y vibe. The crunchy Whopper/Malteser topping perfects this dessert for me. Not to mention, it’s good and frozen, which earns it a whole bunch of points in this record-breaking hot and humid summer. I tell you, if the mercury doesn’t take a dive soon, I might have some trouble fitting into my Fall britches! But I’ll worry about that later. In the meantime, fix me up another scoop of that Ice Cream!

Chocolate Malt Banana Ice Cream

recipe from: A Farmgirl’s Dabbles

yield: 1 quart

Ingredients:

  • 1 c. whole milk
  • 3/4 c. sugar
  • 2 c. heavy cream, divided
  • pinch of salt
  • 1/2 c. chocolate malt powder
  • 6 large egg yolks
  • 1 tsp. pure vanilla extract
  • 1 c. mashed very ripe banana
  • 1 tsp. freshly squeezed lemon juice
  • malted milk balls, roughly crushed, for sprinkling over top

Directions:

Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set aside.

Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Stir until sugar dissolves. Remove pan from heat.

In a large bowl, combine remaining 1 cup of cream and chocolate malt powder. Set a mesh strainer over the top of the bowl and set aside.

In a medium bowl, whisk together the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan and place over medium heat. Stir the mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. It’s now a custard. Pour the custard through the strainer and stir it into the cream and malt powder. Add the vanilla and then set the bowl in the prepared ice bath. Stir the custard until it is no longer warm. Then place the custard in the refrigerator to chill thoroughly, about an hour.

Just before you are ready to churn the custard, combine the mashed banana with lemon juice. Place mixture in refrigerator.

When ready to churn the custard, pour it into your ice cream maker and process according to the manufacturer’s instructions. When the ice cream is thickened and mostly finished, stir in the cold banana mixture and churn for a few more minutes to completely combine.

Put ice cream into the freezer for 1-2 hours to firm up a bit prior to serving. Serve garnished with crushed malted milk balls.

Enjoy!


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