They are Back
Okay. Imagine that one friend you see once a year. You are alway excited to see them. You both have a blast when you are together. Although they are only around for a little bit, you cherish those moments spent. That is Stone’s Xocovesa. The mocha stout pours black with a tan head. When it hits your mouth all the flavors march in formation right into the mouth. The dark chocolate is upfront, followed by peppers, nutmeg and vanilla. This reminds me of mocha mole. Cayenne peppers were the spice of choice in my home, though Stone uses pasilla peppers to create the spice in this recipe.
October 3rd was the release of Stone’s new version entitled Stone Xocoveza For The Holidays & The New Year. Although I have not yet got my hands on this year’s version, I wanted to share a recipe from last year’s Xocovesa. Expect the spiced mocha stout to return in in recipes come December, during the holiday season, For now, enjoy this recipe in celebration of the new release.
Creating the Spice
I didn’t have pasilla peppers, but like I said, cayenne is always around when you need it. Also needed is vanilla extract, cocoa powder, nutmeg, and cinnamon. These are essential to the Xocovesa experience. Throw in fats as well. Grapeseed oil will be the fat of choice in this recipe which replicates a chiffon cupcake, but using hot craft beer over water.
This cupcake will put a smile on your face. The subtle flavors gives your typical chocolate chiffon cupcake the kick it needs to stand out from the crowd. The cayenne pepper added to the frosting extends that flavors to a buttery creamy texture. This is a cupcake I am glad will only be around once a year. You don’t want to over do this. Why ruin such a good relationship.
- In a medium bowl, combine powdered sugar, cayenne pepper, vanilla extract, butter, cocoa powder and cream. Use electronic mixture with to mix together. Continue mixing until smooth and creamy. Wrap filling in plastic wrap and set aside in the fridge.
- Preheat to 350º Fahrenheit and lightly grease a cupcake pan or add cupcake liners.
- In a medium mixing bowl sift together the flour, baking powder and salt and set aside.
- Place the hot Xocovesa and the cocoa powder, nutmeg, cayenne pepper, cinnamon, and cumin into a bowl and mix thoroughly. Set aside.
- Place the egg yolks and 5 ounces of the sugar into the bowl of an electric mixer and whisk for 2 minutes or until the mixture becomes ribbony. Add the cocoa spice mixture, grape seed oil and vanilla and whisk to combine. Add the dry ingredients and mix all together Transfer the mixture to a mixing bowl while you whisk the egg whites.
- Place the egg whites and cream of tartar into a clean bowl and whisk on high, until it becomes foamy. Decrease the speed to low and add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.
- Transfer 1/3 of the egg whites to the batter and whisk until combined (lots of combining). Add the remaining egg whites and fold in gently. Pour batter into cupcake pan. Bake for 30 minutes, or until a toothpick comes out clean. Remove from the oven and let cool completely before frosting.