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
- Preheat oven to 350 degrees and line 12 standard muffin cups with paper liners.
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.
- 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.
- 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.
- 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.
Frosting: When reduced beer has cooled, whisk into sugar and butter until a smooth icing has formed.
- When cupcakes have cooled, frost with stout icing. Sprinkle with sea salt.