Tag valentine’s recipe

Valentine Dessert Recipe: Decadent Chocolate Stout Cupcakes

Happy Valentine’s Day! Your dinner reservations may be set, but remember to leave room for dessert! Boy, have we got the perfect Valentine’s Day recipe for couples or those flying solo: decadent chocolate cupcakes. With stout in the batter and porter in the frosting, there is no down side. And trust us, making the chocolate bubbles will sweeten your sweetheart’s day and earn you extra points.

Chocolate Stout Cupcakes with Porter Frosting and Chocolate Bubbles
This recipe can be found in our Dessert Recipe Library!

Cupcake Batter:
1/2 cup stout, such as Guinness (let foam subside when measuring)
1/2 cup unsalted butter
6 Tablespoons unsweetened Dutch-process cocoa powder
1 egg
6 Tablespoons sour cream
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup bitter sweet chocolate chips

24 cup mini muffin tin pan lined with paper liners

Porter Frosting:
1 cup porter, flavored porters work well
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups powdered sugar

Chocolate Bubbles:
1 cups bittersweet chocolate chips, about 6 ounces
1’ x1’ piece of bubble wrap, washed and dried thoroughly

Preheat oven to 350°F.

Heat Stout-Cocoa Mixture: Bring stout and butter to simmer in heavy large saucepan over medium heat. Heat until butter is melted. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Mix Wet Ingredients: Using a stand or hand mixer with a large bowl, mix the eggs and sour cream until blended. Add stout-cocoa mixture to egg mixture and beat just to combine.

Mix Dry Ingredients: In a medium bowl, whisk the flour, sugar, baking soda, and salt. Add flour mixture to the wet ingredients and beat briefly on slow speed. Add the chocolate chips and switch to a rubber spatula and fold batter until completely combined.

Bake Cupcakes: Line the muffin tins and fill them 2/3 full, about 1 tablespoon. Bake cupcakes until tester inserted into center of cakes comes out clean, about 8-10 minutes. Remove from oven and let cool for 5 minutes. Remove cupcakes from tin onto cooling rack and continue to cool completely.

Reduce Porter: In a small saucepan set over medium heat, bring the porter to a low boil. Reduce the porter to about 3 tablespoons, about 15 minutes. Let cool.

Beat Frosting: With a stand or hand mixer, beat the butter and the reduced porter until it is light and fluffy. Add the powdered sugar ½ cup at a time until it thickens and is smooth.

Melt Chocolate: Bring a pot of water to a boil. Place the chocolate in a bowl or double boiler. Turn off the flame and set the bowl over the steaming water (make sure the water does not touch the bottom of the bowl). Alternatively, place the chocolate into a stainless steel bowl and place into a low oven until melted. Once melted, stir to mix and remove from heat and let cool until cool to the touch but still pourable.

Mold Chocolate: Place the bubble wrap onto a sheet pan or plate that fits into the refrigerator or freezer. Pour the cooled melted chocolate onto the center of the bubble wrap. Using an offset spatula, gently and evenly spread the chocolate onto the bubble wrap. You do not need to fill entire piece of bubble wrap, just spread evenly. Place the chocolate into the refrigerator or freezer until hard. When hard, break the chocolate into 48 bite size pieces (big enough that you can tell it is bubble wrap but small enough to fit on the cupcake and handle as little as possible).

Frost Cupcakes: Frost each cupcake with the porter frosting. Top each cupcake with a piece of the molded chocolate or some chocolate shavings*.

*Chocolate Shavings: Use a vegetable peeler to slice ribbons or strips from a slightly warm block of good-quality chocolate (heat in microwave or warm oven for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. You can even shave the curls right onto the frosted cupcake.

Makes 24 mini cupcakes

Recipe adapted by Parties That Cook® | www.PartiesThatCook.com, from Barrington Brewery, Great Barrington, MA

Heat Up the Kitchen with Parties That Cook’s Valentine’s Day Dessert Recipe: Boca Negra

Hoping to have a HOT Valentine’s Day or date night? We can help you spice things up and bake your way to your lover’s heart with this recipe for Chocolate Chipotle Cakes with Sweet Tomatillo Sauce. Chipotle chilies definitely pack a punch, so feel free to decrease the quantity if you’d rather stick to your sweet side. If you’re anything like us, you’ll want to turn up the heat and make ’em sweat — in the best way.

Need some professional help wooing your date on Valentine’s Day? Check out our couples cooking classes, and let Parties That Cook’s skilled team of professional chefs be your guide! Our full list of classes can be found here.

Boca Negra: Chocolate Chipotle Cakes with Sweet Tomatillo Sauce
This recipe can also be found in our Dessert Recipe Library!

2 Tablespoons butter, melted
3 Tablespoons granulated sugar

4 medium dried chipotle chilies
1/4 cup + 2 Tablespoons fresh orange juice (about two large Navel oranges)
1 cup granulated sugar
10 ounce good quality semisweet chocolate, finely chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces
4 large eggs
1 Tablespoon + 1 teaspoon all-purpose flour
1/8 teaspoon kosher salt

1/2 vanilla bean, split lengthwise
1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
1/2 cup brown sugar
1/4 cup water
1 (1-inch) piece cinnamon stick
1/4 teaspoon salt

Thin strips of orange zest from one orange, for garnish

Preheat oven to 300ºF.

Prepare Ramekins: Lightly butter 8 small ramekins. Dust ramekins with granulated sugar.

Puree Chilies: In a dry sauté pan toast chilies over moderate heat, turning until fragrant, 1 to 2 minutes. Discard stems, seeds and ribs, then soak chilies in hot water until softened, about 15 minutes. Remove chilies and reserve soaking liquid. In a mini food processor/blender, purée chilies, adding 3 Tablespoons of soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 Tablespoons chili paste. (Rinse blender. You will use it again to make the sauce.)

Make Cake: In a small saucepan, bring juice and sugar to a boil, stirring until sugar is dissolved. Put the chopped chocolate in a large bowl and pour in the hot syrup, stirring until chocolate is melted. Add butter and stir until melted and combined. Add eggs 1 at a time, whisking after each addition, then stir in chili paste, flour and salt.

Bake Cakes: Place ramekins on a sheet pan and divide batter among ramekins. Bake uncovered, until completely set and a crust has formed on top, about 45 minutes. Remove ramekins and place on a cooling rack for 2 minutes.

Make Sauce: In a small saucepan, scrape seeds from vanilla bean using a paring knife, add bean, tomatillos, brown sugar, water and cinnamon stick. Simmer uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes. Remove vanilla bean and cinnamon stick, then purée tomatillo mixture in blender until smooth. Cover the blender with a towel as it can spit. Cool completely, and then chill in the freezer, covered, until cold.

Serve Cakes: Serve in the ramekin with a spoonful of sauce on top and garnished with orange zest. Extra sauce can be served tableside in a pitcher.

Serves 8