Beer Batter Cupcakes, Two Ways: Part 2

Whiskey buttercream: the superior way to eat your alcohol.

Last week I brought you three things: a meditation on equal-opportunity cupcakes, Delirium Tremens beer batter cupcakes with maple buttercream and cayenne praline bacon, and the promise of another variation of dudecake delectability. This week –and in honor of the Kentucky Derby– I bring you their whiskey-soaked brethren.

A fresh twist on Kentucky Derby pie, these cupcakes blend that same Delirium Tremens beer batter cake with a spunky cocoa and Jack Daniel’s buttercream, caramelized pecans, and a drizzle of chocolate syrup.

Please eat responsibly; I can’t guarantee you won’t trip a breathalyzer post-consumption.

Kentucky Derby Beer Batter Cupcakes

Beer Batter Cupcakes with Cocoa-Whiskey Buttercream and Candied Pecans

Go on, you little frat star– ditch the Jell-O shots and dig into these.

Kailley's Kitchen promotes dudecake diversity.

Kailley’s Kitchen promotes dudecake diversity.

Accessorize your dudecakes with almond bark beer mugs! Simply pour melted almond bark into candy mold, allow to harden, and remove.

Accessorize your dudecakes with almond bark beer mugs! Simply pour melted almond bark into candy mold, allow to harden, and remove.

Whiskey buttercream: The superior way to eat your alcohol.

Whiskey buttercream: The superior way to eat your alcohol.

10 out of 10 men are currently undressing these cupcakes with their eyes.

10 out of 10 men are currently undressing these cupcakes with their eyes.

Beer Batter Cupcakes, Two Ways: Part 2

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 2 dozen cupcakes

Beer Batter Cupcakes, Two Ways: Part 2

Ingredients

    For the cupcakes:
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup Delirium Tremens beer, room temperature (this is important– melted butter will curdle if it’s mixed with cold beer)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 Tablespoons vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • For the cocoa-whiskey buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces (half brick) cream cheese, softened
  • 6 cups confectioner’s sugar
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons cocoa
  • 1 shot (1.5 fluid ounces) Jack Daniel's (I used Tennessee Honey)
  • For the caramelized pecans:
  • 2 Tablespoons light brown sugar
  • 1/2 Tablespoon light corn syrup
  • 1/2 Tablespoon butter
  • 1/2 cup pecan halves
  • 1/8 teaspoon cinnamon
  • ...and finally, a drizzle of Hershey's chocolate syrup on top of each cupcake

Instructions

  1. Preheat oven to 350 degrees F and place cupcake liners in muffin tin
  2. In a medium mixing bowl, whisk together the sugar, flour, baking soda, and salt.
  3. In a separate large mixing bowl, combine Delirium Tremens, melted butter, and vanilla. Beat in eggs one at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture, whisking well as you go.
  4. Fill muffin tin until each is 3/4 full. Bake for about 19-21 minutes, until the tops are golden brown.
  5. Remove cupcakes from tin and allow to cool completely.
  6. While cupcakes are cooling, combine cream cheese and butter in a medium mixing bowl and beat until light and fluffy
  7. Add powdered sugar two cups at a time, beating well between each
  8. Add vanilla extract, cocoa, and Jack Daniel's and beat until fully blended
  9. Spoon buttercream into a piping bag and pipe onto cupcakes
  10. Place brown sugar, corn syrup, butter, and cinnamon in a non-stick skillet over medium heat
  11. Stir the mixture until it blends and begins to bubble
  12. Add pecan halves and continue to cook over heat for 5-7 minutes, stirring occasionally, until pecans turn golden brown and release a toasted scent
  13. Pour pecans out onto a sheet of parchment paper and allow to cool
  14. Place pecans on top of frosted cupcakes (sprinkle with a dash of sea salt, if desired)
  15. Drizzle chocolate syrup lightly over cupcakes and serve

NOTE: Miss Part 1 of this two-part recipe? Click here to read up and eat up!

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