Recipe courtesy of Ron Bzdewka
Beer and Sauerkraut Fudge Cupcakes, Beer Frosting
- Level: Easy
- Yield: 18 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 417
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 64
- Dietary Fiber
- 3
- Sugar
- 45
- Protein
- 5
- Cholesterol
- 63
- Sodium
- 89
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
2/3 cup butter
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsweetened Dutch-process cocoa powder
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1 cup beer (recommended: Capital Munich Dark)
2/3 cup sauerkraut
1 cup raisins (optional)
1 cup chopped nuts (optional)
Beer Frosting, recipe follows
Beer Frosting:
1/2 cup butter, softened
3 1/2 cup confectioners' sugar, divided
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1/3 cup beer, divided (recommended: Capital Munich Dark)
Directions
- Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
- To assemble: Frost the cooled cupcakes with Beer Frosting.
Beer Frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar. Add the cocoa, salt, and roughly 1/3 of the beer. Beat until smooth. Alternate adding the remaining sugar with the remaining beer and beat until fluffy.