Mindy Segal's Milk Chocolate and Milk Stout Cupcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The treat pastry chef Mindy Segal created for O, The Oprah Magazine's 10th birthday has elements of the best-sellers at her Chicago shop — tiny chocolate cupcakes with scooped-out centers lined with chocolate shells that are filled with liquid butterscotc
Ingredients
- 1 c. heavy cream
- 1/2 c. muscovado sugar
- 4 tbsp. unsalted butter
- 3/4 tsp. kosher salt
- 1/2 c. milk stout
Instructions
- To make milk stout butterscotch: Heat cream in a small saucepan over low heat until just warm. Combine sugar, butter, and salt in a medium saucepan over medium heat, stirring until sugar is dissolved. Boil for 1 minute. Add cream in 3 batches, reducing for 1 minute between each batch. Divide butterscotch in half. In 1 portion, stir in milk stout; set both aside.
- To make milk chocolate-milk stout liquid: Melt chocolate in a bowl set over a pot of simmering water. Whisk in the cream and 1/3 cup milk stout-butterscotch then transfer to a bowl, cover with plastic wrap, and refrigerate until ready to use.
- To make chocolate Swiss buttercream: Remove the bowl from a stand mixer and whisk together sugar, egg whites, and salt over a pot of simmering water until sugar has dissolved. Transfer bowl to stand mixer with a whisk attachment and beat on high until stiff peaks form. Reduce speed to medium-low and add butter, in little pieces, until all butter is incorporated and buttercream is smooth and shiny. Add chocolate and vanilla and mix until combined. Set aside.
- To make chocolate frosting: In a stand mixer with a whisk attachment beat butter and sugar on medium speed until light and fluffy, then add chocolate, vanilla, and salt; combine well. Fold in buttercream from the previous step and reserved butterscotch (without the milk stout) and mix until thoroughly combined.
- To make smoked almond brittle: Spray a sheet pan lined with parchment paper with cooking spray. In a small, heavy saucepan, melt butter, sugar, corn syrup, 1 teaspoon water, salt, and vanilla over medium heat, stirring until combined. Cook until mixture turns a golden color, about 6 minutes. Remove from heat and pour mixture onto prepared pan. Let stand to harden about 1 hour. Chop into dime-sized pieces, then combine with chopped almonds and melted chocolate in a bowl; evenly spread on same pan and refrigerate until hardened. Crack into various shards to use for decoration.
- To make cupcakes: Preheat oven to 350 degrees. Line 2 (12-cup) muffin tins with paper liners and spray the top of tins with cooking spray. Adjust 2 oven racks to divide oven into thirds. Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl. Whisk together coffee and buttermilk in a bowl and set aside. In the bowl of a stand mixer with a whisk attachment beat oil and sugar on medium-high speed until combined. Add egg and vanilla; combine well. Reduce speed to low and add dry ingredients and wet ingredients in 3 batches, starting and ending with dry ingredients; combine well. Divide batter among 24 cups and bake about 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean; switch positions of pans halfway through baking. Transfer pans to racks and cool completely in the pan.
- To assemble cupcakes: Cut out the center of each cupcake with a 2-inch round cookie cutter or a sharp paring knife. Brush the interior of each hole with melted chocolate. Chill cupcakes until chocolate is firm, about 10 minutes, then spoon about 1 teaspoon milk stout-milk chocolate liquid into each hole. Frost tops of cupcake (leaving edge of cupcake unfrosted) with 1 tablespoon chocolate frosting and top with a shard of brittle. If not serving immediately, refrigerate. Bring to room temperature before serving.
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