So whenever I eat cake, I don’t think “Gee, you know what would go great with this? A beer!” Yet, somehow, the two can live together in perfect harmony in the form of one delectable small indulgence: the beer cupcake.
I whipped up these little temptuous treats for a gathering this weekend. I can’t take credit for writing the recipe myself and I don’t know who did – I got it many years ago, and it has no name or website on it and I have no recollection of where it came from. I can say that I did make one minor adjustment, which some could argue led to a major improvement: I used a different kind of beer.
The recipe recommends Guinness, or something similar. I thought, heck, why not try a “fancy beer” – one with an exotic ingredient or unique taste. Or maybe just one that would seem to make the perfect mate to a chocolate cupcake. So, I browsed the aisles of the liquor store down the street, when, there it was, on the bottom shelf, screaming “I was made for your cupcakes!”
Chocolate cupcake. Chocolate beer. These two were MFEO (that’s “made for each other” in the popular language known as “texting”). I topped off my little chocolate fellas with a creme mousseline – a topping/filling I’ve become quite familiar with in the recent weeks. The cupcake is on the dense side, so a light, fluffy, buttery mousseline complimented the denseness quite nicely, and was reminiscent of the foam on the top of a real beer.
In addition to being dense, the beer boosts the moistness factor up a notch as well. So cupcakes + beer = a moist, dense, delicious treat, to which nobody can deny. Make it a chocolate beer, and I think you may have found a way to get us off this island, professor.