Monday, August 22, 2011

Chocolate Coconut Porter Cupcakes

Thank goodness I am not one of those types of people that just run into the grocery store for exactly what I need and run out. I enjoy going to the grocery store; I like to look around and find new things and ingredients.  If I didn’t do that I would have never found the coconut porter by Maui brewing company. I enjoy beer very much, in fact the other half and I brew our own beer, but I love to try new ones. When I saw the coconut porter I knew I had to try it and I knew I had to bake with it. So you guys get to reap the reward of my fondness of beer and cupcakes.

When I took them out of the oven, I couldn’t believe how perfect they looked. These were the best looking cupcakes I have ever baked. I could smell the chocolate and coconut and a faint smell of the beer. (Maybe it was the one I was drinking, but I still smelled it none the less) I could not wait to get these put together so I could devour one. And boy did I! They are perfectly moist with just right balance of chocolaty and coconuty goodness. The beer just adds richness to the cupcake. The co-workers loved them, and a couple even said they were the best cupcake they have ever had.

Chocolate Coconut Porter Cupcakes 
(Makes 24 cupcakes) 

1(12oz) can Maui coconut porter 
1 stick unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 ½ tsp coconut extract 
1 tsp vanilla extract 
2 eggs
1 (8oz) container sour cream 

Preheat oven to 350F and line muffin tin with cupcake liners. 

In a medium saucepan, combine coconut porter and butter and bring to a simmer over medium heat. Then whisk in cocoa powder until smooth and let cool.

In a medium bowl, whisk together flour, sugar, baking soda and salt. 

In a large bowl, beat eggs, sour cream, and coconut and vanilla extract until smooth. Add cooled chocolate mixture to the sour cream and eggs and beat until just combined. 

Slowly add dry ingredients and beat briefly on a slow speed, scraping down sides as needed. 

Fill each cupcake paper 3/4 of the way full. Bake until a toothpick comes out clean, about 17-18 minutes  (Mine baked for 17 minutes and came out perfect) 

Remove cupcakes from oven and let cool 10 minutes before removing from pan and placing on wire rack. 

Cool completely before filling.

1 (5.1 oz) box vanilla pudding 
1 (13.5 oz) can coconut milk 
1/4 cup heavy cream 
1 cup flaked coconut 
¼ tsp coconut extract 

Whisk together until thick and creamy. Stir in coconut. Chill until ready to use.

1 cup butter (2 sticks, room temp) 
4 oz unsweetened chocolate
3/4 cup cocoa powder
6 cups confectioners’ sugar, divided
5 fl oz coconut milk 
1 tbsp Maui coconut porter
1 tsp coconut extract 
1 tsp vanilla extract
1/2 tsp salt
toasted shredded coconut (for garnish, I made about a cup) 

In a small, microwave safe bowl, melt unsweetened chocolate. Heat in 30-45 second intervals, stirring frequently, until mixture is smooth. (I let mine sit on top of the stove, in a glass bowl, on top of a burner, while the oven preheated and in melted perfectly.) Let cool to room temperature. 

Transfer chocolate to a larger bowl. Beat in butter, cocoa powder, confectioners’ sugar, coconut milk, coconut porter, coconut and vanilla extract, and salt, (basically everything else) :) beating until frosting is smooth and fluffy.  

Add more confectioners’ sugar for a thicker frosting if desired.

Wednesday, August 3, 2011

Nutella Cookies

So I received a little promotion at work and it’s my last week in my current department. So we (I) am celebrating this week. I ended up going to happy hour this evening after work and decided to indulge in much deserved beer and happy hour food which included fried pickles. I love them! Afterward, I get home to my empty apartment (the other half is at work) and decided I want to bake something! So what is super easy, fast, with the fewest ingredients so I can get my tipsy sweet fix? Oh yeah, those nutella cookies I read about on Lemon Drop! Two ingredients and I don’t have to operate heavy machinery, perfect!! 

As I write this, they are in the oven and they smell A-MAZING! So chocolaty! Now they spread quite a bit so make sure and space them about 2” apart. 

OMG! (I don’t even say OMG and I’m saying OMG) How in the world can two ingredients taste so good!? This one is too easy for you not to try! 

About 15 minutes later I’m eating these incredibly chocolaty, chewy, fudgy cookies. They are so good warm right out of the oven. Awesome! Thank you Linda for posting this recipe! 

Nutella Cookies (Even easy when you’re tipsy)

1 cup Nutella
1 egg

Preheat oven to 350F

Line 2 cookie sheets with parchment paper

Whisk together Nutella and egg until fully combined

With a cookie scoop or teaspoon, drop small dollops of batter onto prepared cookie sheets leaving 2 inches space between each one

Bake 8-10 minutes. I baked mine for 10 min because I liked a crispier cookie.

Let cool on rack 5 minutes then transfer cookies to cooling rack.

Found this one on Lemon Drop.


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