Negra Modelo Chocolate Cupcakes with Espresso Ganache

Makes 12 cupcakes

2 sticks unsalted butter plus extra for greasing pan
1 cup Negra Modelo beer
2/3 cup dark cocoa powder plus extra for dusting
1 teaspoon salt
2 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
Espresso Ganache, see recipe below

Heat oven to 350 degrees F. With cocoa powder, lightly dust a well buttered cupcake pan.

In heavy saucepan heat butter, Negra Modelo, and cocoa powder until melted. Cool.

Sift dry ingredients together, add the Negra Modelo-cocoa mixture and beat for 1 minute on medium speed. Add eggs and sour cream and beat for 2 minutes on medium speed. Do not over mix.

Pour batter into cupcake pan. Bake for 15 to 20 minutes or until inserted toothpick comes out clean. Cool cupcakes for 10 minutes, remove from pan, and continue to cool. Dip tops in Espresso Ganache.

Espresso Ganache

Makes 1 1/2 cups

6 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup espresso

Place chocolate in a medium bowl. Bring cream to a boil. Pour into chocolate and stir until chocolate is completely melted. Add espresso. Let cool until mixture is less than body temperature.

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