My go to chocolate cake is by far any one that incorporates a dark rich beer; it really enhances the cocoa flavor and it’s always a crowd pleaser. I recently made these for a birthday party and wanted to give it a new twist, that cake itself is already great so didn’t want to mess with that. I was trying to think of an “adult” birthday candle and immediately thought of the 151 rum flames that are found on scorpion bowls at tiki bars.
You can really use this concept on any flavor cupcake because frankly the strawberry (or any other fruit vessel you choose to use) itself is pretty intense with the 151 and unlikely that anyone would want to actually drink/eat it. As I mentioned before I’m admittedly pretty worthless when it comes to liquor knowledge. I had no idea that 151 is not commonly drunk and after smelling it I know why… works great as catalyst for a birthday flame though!
Once you have frosted the cupcakes, simply hull a strawberry and carve out an inverted cone (careful not to cut through the berry). Place the strawberry on top of the frosting and carefully fill with 151 and light on fire. Since the well in the berry is so small it’s easiest to fill it once you have the cupcake placed in its final destination (read: it’s hard as heck to move it once you have the 151 in it).
- 2 cups flours
- 2 cups sugar
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 ¼ teaspoon baking soda
- 1 stick unsalted butter, room temperature
- 12 oz your favorite Stout, I used the Brooklyn Brewery Chocolate Stout
- 1 teaspoon vanilla
- ¾ cup sour cream or vanilla yogurt
- 3 eggs, room temperature
- 6 tablespoons of butter, room temperature
- 3 cups confectioners’ sugar
- 1 ½ teaspoon instant espresso dissolved in 3 tablespoons of water
- Preheat oven 350 degrees.
- Line two cupcake pans with paper liners.
- In a saucepan over medium heat the Porter, butter and vanilla. Stir until butter is melted.
- Pour into a bowl and set aside.
- In a bowl fitted for an electric mixer combine flour, sugar, cocoa powder, salt and baking soda and whisk until thoroughly combined.
- Add the cooled Stout mixture in three batches until fully combined.
- Mix in sour cream until incorporated.
- Add eggs in one at a time.
- Divide batter among cups, about 3/4ths full.
- Bake for 22-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- In a bowl fitted for an electric mixer cream the butter until smooth.
- Alternate the sugar and espresso and mix until smooth.