Recipe
Beer Caramel-Filled Banana Cupcakes with Coffee & Donut Stout Frosting

Who says you can't have dessert for breakfast? While our Coffee & Donut Stout (recipe can be found in our Beer Making Book) is the perfect accompaniment to a hot, savory breakfast treat, it also lends distinct flavor and creaminess to a simple buttercream frosting.

This cupcake recipe, adapted from epicurious, is really helpful to have on hand when your bananas are a bit too ripe and mushy to eat alone. The caramel filling recipe, made using Founders Brewing Dirty Bastard Scotch Style Ale, yields about a cup and a half of caramel, which means you have enough left over to store and break out in times of dessert desperation: simply reheat and enjoy. You can't have lonely vanilla ice cream, can you?

What You Need for the Cupcakes

  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 very ripe large bananas, peeled
  • 1/2 cup sour cream
  • 1 1/2 tsp. vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg

What You Need for the Caramel

  • 12 oz. ale, reduced to 1/2 cup over medium-high heat
  • 2 cups sugar
  • 1/2 cup heavy cream, room temperature
  • 2 1/2 tbsp. butter

What You Need for the Frosting

  • 1 cup Coffee & Donut Stout, reduced to thick syrup
  • 1 cup confectioner's sugar
  • 6 tbsp. unsalted butter

What You Do

  1. Preheat oven to 350 degrees and line 12 standard muffin cups with paper liners.
  2. Caramel: When ale has reduced, stir in sugar. When sugar melts and the syrupy mixture starts to bubble, immediately whisk in heavy cream and butter and remove from heat. Set aside.
  3. Whisk flour, baking powder, baking soda and salt in a medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
  4. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and beat until well blended. Add flour mixture alternately with banana mixture, beating until just blended after each addition. Divide batter among muffin cups and place in oven.
  5. After cupcakes have been baking for 12 minutes, remove from oven and, using a small instrument, create a small hole in the center of each cupcake. Fill with caramel, return cupcakes to oven, and bake for another 8 minutes.
  6. Frosting: When reduced beer has cooled, whisk into sugar and butter until a smooth icing has formed.
  7. When cupcakes have cooled, frost with stout icing. Sprinkle with sea salt.