May the road rise to meet you, may the sun always be at your back, may you always have a Milk Stout Cupcake, especially during a leprechaun attack.
Which is Gaelic for “sure has been a long time since I have posted anything at all because even tho I have a plethora of back-logged goodies to share with you the burn out was pretty bad but hope you are well!” Or something to that effect.
I already explained my lack of desire and general malaise in posting as of late. And there have been a few times I thought Hell YEAH! I am ready – I am back. But every time I would start, I would stop, frustrated and pissed off at food and foodies in general. I feel no further explanation is necessary. I know that most of you are probably nodding your heads in agreement. It happens. We didn’t stop cooking, or eating, or drinking, partying, enjoying, laughing and living. Honestly, I think that was what I needed. What we needed.
I can’t come back however, without something special and sinful and crazy and full of awesome and CHOCOLATE and BOOOOOOZZE!
So an Irish blessing for you. (No I am NOT Irish, but I am a Chicago girl, and in some mystical way, that means I am Irish by association.) “May those who love us, love us; & those who don’t, may God turn their hearts; & if He can’t turn their hearts, may he turn their ankles so we’ll know them by their limping.”
And with out further ado:
New Holland Dragon’s Milk Milk Stout Cupcakes with Frangelico & Nutella Cream Cheese Frosting.
Let’s start with the secret cupcake ingredients:
3/4 c of butter (1 1/2 sticks)
1 bottle milk stout
1 1/4 c 60% bitter sweet cacao chocolate chips ( I used Ghirardelli because I could…)
1 1/2 c all purpose flour
3/4 c cake flour
1 c sugar
2/3 brown sugar
1/2 t salt
2 t baking soda
1 c yogurt
The difficult steps to awesomeness…
Preheat oven to 350°
Melt butter over low heat, taking care not to burn. Pour in the bottle of milk stout, blend well. Add in the chocolate chips, stir till melted. Remove from heat and let cool.
In the bowl of your kitchen aid or mixing bowl, combine flours, sugars, baking soda and salt.
In another bowl combine the yogurt and eggs.
With your kitchen aid on low, add the yogurt and eggs to the flour until blended. Pour in the cooled chocolate stout syrup and mix till well incorporated.
Pour into prepared cupcake pan (cupcake papers work rather well with these, no spraying needed) and bake for 18-22 minutes. Let cool for a couple of minutes, then remove from pan and let cool on a wire rack.
Let cupcakes cool completely before you frost with:
Super Incredible Awesome Frangelico Nutella Cream Cheese Frosting of INSANITY!
8 oz cream cheese, softened
2/3 c powdered sugar
3 T Frangelico
3 T Nutella
1/4 c heavy whipping cream
Blend everything together super well. I mean whip the shit out of it. It will get all fluffy and airy and perfect.
Refrigerate for 1 hr.
Pipe onto cupcakes.
Hide in spare bedroom and eat every last effin’ one.
Leave comments of gratitude and homage that I am BACK and rocking your taste-buds.