Our traditional English-Style porter Double Decker has a decadent and silky character that makes it a great pairing option with many foods – even desert. We’ve been whipping up some recipes in the Brew Bus kitchen lately (which isn’t a real thing…but should be) and we thought desert was the perfect course to use this beer in.
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 can of Double Decker English-Style Porter
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 2 tablespoons of softened butter
- 2 cups of confectioner’s sugar
- 1 8 oz package of cream cheese
- 4 tablespoons of Double Decker
- Dash of vanilla extract
To make cupcakes:
Begin by pre-heating oven to 350 degrees F and grease muffin tray (or use baking cups). Recipe makes 24 cupcakes.
Combine dry ingredients in a mixing bowl.
In a separate bowl, combine melted butter, Double Decker, and vanilla extract. Gradually beat in eggs, followed by sour cream. Slowly mix in dry ingredients.
Fill muffin trays or baking cups about ¾ of the way. Bake for 12 minutes, rotate, and put back in for another 12 minutes or until they are set in the middle. Allow cooling before frosting.
To make frosting:
Begin by thoroughly combining butter and cream cheese with an electric hand mixer. Gradually add in confectioner’s sugar until smooth. Lastly mix in beer and a dash of vanilla. Cover and refrigerate until cupcakes are ready to be frosted. We sprinkled some crushed Ferrero Rocher chocolate on top to set it off.