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Big Bear Black Cupcakes

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By: Kyle Valenzuela (@kylevalenzuela )
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  • activetime Created with Sketch. Active time: 30
  • totaltime Created with Sketch. Total time: 55

The Bear Returns

Cupcakes are good. I like cupcakes. But I have been using butter as my main source of fat in the latest cupcakes recipes. This recipe, I want to move back to oil. Sweet delicious oil.

The beer for the this recipe is a stout from Bear Republic Brewing Co. We will be making a cupcakes similar to the Double Mountain Chocolate Cake recipe I created for my birthday last year. This recipe will feature no particular frosting recipe. Do what you will with these cupcakes.

 

Conclusion

Cooking down an entire bottle of beer into 1 cup of liquid makes for a very concentrated liquid. I would recommend cooking down less than an entire bottle as it left a flavor that left a stout after taste, which might not be that bad depending on your taste buds and how you like cupcakes.

Big-Bear-Black-Cupcakes-blog

And as usual, let me know if you make this recipe.

Ingredients

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    2 cups of all purpose flour
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    2 cups of sugar
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    ½ cup of cocoa powder
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    2 teaspoon of baking powder
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    1 ½ teaspoon of baking soda
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    1 teaspoon of salt
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    ¼ cup of single source coffee
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    1 bottle of Bear Republic Big Bear Black Stout
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    1 cup of whole milk
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    1/2 cup of grapeseed oil
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    2 eggs
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    2 teaspoons of vanilla extract
  • Directions

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      Preheat the oven to 350° fahrenheit. Place cupcake holders in a cupcake pan
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      In sauce pan, add Bear Republic stout and cook down until liquid becomes 1 cup. In a french press (or use a strainer) and brew the beer and coffee together. Strain out the beans and pour into a cup. Set aside
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      Sift flour, baking powder, baking soda, salt, and cocoa powder in a bowl and set aside. In another bowl place sugar, eggs, and vanilla extract and cream together using a standing mixer
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      Add milk, beer / coffee, and oil (one at a time) into the egg / sugar mixture. Then slowly add the dry ingredients, little by little. Mix with your standing mixer
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      Add batter into the cupcakes holders filling about ¾ full. Place into the oven and bake for 25 - 30 minutes
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      Let cool for 30 minutes before frosting

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    Kyle Valenzuela

    I am a developer, cooking fanatic, and craft beer lover. However, lacking in baking skills, I decided to try making beer bread. Baking Brew is dedicated to cooking and baking with one main ingredient in mind. Craft Beer!

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    Big Bear is a big, black, stout you can really sink your teeth into. The bold, roasty, caramel malt flavor is balanced by Centennial and Cascade hops.


    2009 California State Fair – 2nd GOLD
    2009 LA International Beer Competition – GOLD
    2007 Great American Beer Festival® American-Style Stout – SILVER
    2002 World Beer Cup - GOLD

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