Chocolate Stout Pretzel Cupcake W Bailey S Buttercream Caramel Sauce Reserve 1 2 a cup of the crumbs for garnishing the cupcakes later. combine the remaining crumbs with the melted butter to create a crust that holds together when squeezed in the palm of your hand. add a tablespoon of the pretzel mixture to each cupcake liner, pressing down a bit to pack them. bake for 5 minutes. Instructions. preheat your oven to 350f 175c and line your cupcake pan. in a small bowl, combine your dark chocolate and milk, and microwave for 30 seconds, or until the chocolate begins to melt. stir until the chocolate has melted completely, then set aside to cool in the refrigerator.
Chocolate Stout Pretzel Cupcake W Bailey S Buttercream Caramel Sauce In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt. in the bowl of a stand mixer or in a separate large bowl with a hand mixer (or whisk) beat together egg and sour cream, until combined. add the chocolate stout mixture to the egg mixture and beat until just combined. The recipes, or any recipe if you google "stout cupcakes," will lead you to a variant of these recipes. some use 12 ounces of stout, some use a cup and your batter will be on the runny side. i used the larger amount since the can was 16 ounces and i didn't want to drink the rest. Preheat oven to 350 degrees. line your cupcake pan with liners. in a large bowl, add in the flour, sugar, cocoa powder, baking soda and baking powder. whisk together until combined. set aside. in a separate large mixing bowl, add in the oatmeal stout, vegetable oil, eggs and vanilla. whisk until combined. Preheat oven to 350°. line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking). in a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda. in a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.
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