John Myers
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Chocolate Guinness Cupcake (Evelyn Knoop)
The perfect chocolate guinness cupcake (evelyn knoop) recipe with a picture and simple step-by-step instructions.
Dough:
- 1 Egg
- 1 packet Vanilla sugar
- 0,5 tsp Baking soda
- 25 g Sour cream
- 50 g Dark chocolate
- 50 g Sour cream
- 125 g Butter
- 150 g Sugar
- 150 g Flour
- 125 ml Beer Guinness
Frosting:
- 150 g Butter
- 150 g Powdered sugar
- 150 g Cream cheese double cream setting
- Fresh ginger
Topping:
- 10 Discs Thinly sliced bacon
- 150 g Couverture
- Maple syrup
Fried egg:
- 6 Sugar apricots
- 2 tsp Instant gelatin
- 4 tsp Vanilla sugar
- 120 g Cream
- 200 g Chocolate white
- Fresh ginger
Dough:
- Heat the beer in a saucepan. Remove from heat just before boiling point and then stir in butter, chocolate and sugar until the sugar has dissolved. Whip the sour cream, eggs and vanilla sugar and stir into the beer mix. Mix flour with baking soda and stir slowly into the beer mass. Then pour the dough into paper cases on a muffin tray and bake at about 160 ° degrees (top / bottom heat) for 20 to 25 minutes.
Frosting:
- For the frosting, stir the butter in the food processor until it is soft. Then add powdered sugar and whip again. Finally, beat in the cream cheese and ginger with a whisk.
Topping:
- Brush the bacon with maple syrup and bake for a few minutes in the preheated oven on a baking sheet lined with baking paper. Then turn the bacon and repeat the process twice.
Fried egg:
- For the chocolate-ginger sauce, boil the water with vanilla sugar and reduce to a syrupy level for 2 to 3 minutes. Then take it off the stove and stir in the chopped chocolate until it has melted. Add the cream and gelatine and bring to the boil briefly.
- Then melt the couverture and pour over the chocolate Guinness cakes. Then use a piping bag to spread the frosting over the chocolate-coated cakes. Put some new couverture over the frosting and finally decorate the whole thing with bacon.
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