Looking for something for that special stout lover in your life this Valentine? How about chocolate cupcakes that use everybody’s favourite dark beer three ways.
You’ll need a can and a third of your personal favorite. This recipe comes from Wellington and works great with their award-winning imperial stout.
- 1&1/3 cups go into the chocolate cake batter,
- 6 table spoons in the buttercream espresso topping, and
- 3 table spoons in the dark chocolate ganache drizzle
We added heart shaped candies for the occasion. Otherwise, follow the recipe at: www.wellingtonbrewery.ca/blog/imperial-stout-chocolate-cupcakes?srsltid=AfmBOoqEJZ3lL0rmY2rkWD-osyM1Vms6_oTB14QQWJt5gY0-v0DisM4e
Bake the cakes for 20 minutes or so at 350 degrees, and remove when it passes the toothpick test.
The recipe makes two dozen. Hoard with your loved one, or share with family and friends.
Either way, you’ll enjoy three sensational tastes in one delicious dessert.
Beer Bards 