The semi-sweet finish of the milk stout allows great flexibility when pairing with dessert; the sweetness of the beer needs to be equal to or greater than the dessert or else it will seem thin and lifeless. Matching the sweetness level here makes the beer seem drier than it actually is giving a completely different overall impression.
|Aroma: medium rich butter and low cinnamon, medium-low chocolate with a hint of coffee and a low cake note|
|Flavor: medium dark chocolatiness reminiscent of chocolate sandwich cookies, low wheatiness, semi-sweet; medium coco lingers with a hint of espresso|
|Texture: soft and spongy cake is slightly crumbly, smooth creamy frosting|
|Pairing: Beer becomes dominated by a lovely medium-high coffee flavor and seems drier than usual; esters are almost absent. The elevated roastiness of the beer, as a result of the pairing, causes the cupcake to seem a bit sweeter, and the cinnamon is more prevalent in bites following a sip of the milk stout.|
Dark Chocolate Cup Cakes with Cinnamon Buttercream
Warming the eggs and slightly melting the sugar in the mixing bowl over simmer water, then beating into a foam gives these cup cakes their soft spongy texture. Using pastry flour adds to their delicacy, though all purpose flour will work fine too. Espresso powder is often found in the international aisle of grocery stores.
40 g (1/2 cup) cocoa powder, Dutch-processed
1 t espresso powder
80 g butter (6 T) cut into small pieces
14 g (1 T) canola oil
1 t vanilla
160 g (3/4 cup) sugar
160 (1.25 cup) white pastry flour, preferably sifted
1 t baking powder
¾ t salt
50 g (1.75 oz)unsweetened chocolate, grated
- Preheat oven to 350° F
- Scald milk in small sauce pan, remove from heat, whisk in cocoa and espresso powders until smooth. Whisk in butter until melted, then add oil and vanilla.
- Combine eggs and sugar in bowl of stand mixer. Warm, whisking over simmering water for about 45 seconds, until sugar begins to melt. Using mixer, beat on high speed for about 5 minutes, until tripled in volume.
- Meanwhile, combine flour, soda and salt.
- Partially fold flour mixture into egg mixture in 2 additions; stir about a 1/2 cup of batter into cocoa, then in fold cocoa mixture and grated chocolate.
- Fill cups and bake for 20 minutes, or until toothpick comes out clean.
a pinch of salt
1 t vanilla
½ t cinnamon
1 t cream
Beat butter and salt on medium for 10-20 seconds to start creaming; add vanilla and a spoonful of the powdered sugar and beat on medium 60 seconds, until mixture is creamy and slightly pale. Add remaining powdered sugar and cinnamon and beat on low to combine. Add cream and beat on medium for about a minute until frosting is slightly fluffed and spreadable.