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Make these brandy, beer cupcakes for your next Packers tailgate | Savor the Flavor
We Wisconsifiy an Irish car bomb cupcake recipe using beer and brandy as ingredients.
When the Packers made it to the NFC championship game in Atlanta, I pulled together a plan for a green-and-gold tailgating story for the Super Bowl. The Packers got crushed. The green-and-gold tailgating plans got buried.
As part of the package, I had converted an Irish car bomb cupcake recipe to use Hinterland's Luna Stout and Kohler Chocolate Brandy. (See what I did there? Hinterland and Lodge Kohler are neighbors across the street from Lambeau Field and another name for a long pass is a bomb. Yeah, I'm super clever — in the most obvious ways.)
Fast forward to this September and Kohler announced a contest in search of recipes — cocktail or food — using its chocolate brandy. The top three recipe submitters win sweet prizes, including a Lodge Kohler weekend getaway complete with spa sessions, Kohler Food & Wine Experience package and rooms at Destination Kohler.
Since I don't know when the Packers are going to make it to another Super Bowl, especially if they need to beat the Falcons to get there, and I'm not eligible to win these prizes — I'm sharing the recipe with you, Packers nation.
If you want to enter the Kohler contest you have until Sept. 30 to enter by clicking here.
In the meantime, I had Nicolas Blouin, executive pastry chef for The American Club, test my attempt at adapting this recipe. Other than overhauling the ganache, it saw very little revision. Here's the final product.
GREEN & GOLD BOMB CUPCAKES
1 cup Hinterland Luna stout
1 cup unsalted butter, softened
¾ cup cocoa powder
2 cups flour
2 cups sugar
1½ teaspoons baking soda
¾ teaspoons salt
⅔ cup sour cream
½ cup heavy cream
2 tablespoons butter, softened
¼ cup honey
10½ ounces milk chocolate
¼ cup Kohler Chocolate Bandy
2 cups unsalted butter, softened
5 cups powdered sugar
6 tablespoons Kohler Chocolate Mint Brandy
Heat oven to 350 F.
Place 24 liners in cupcake baking tin.
In a heavy, medium saucepan bring the Luna Stout and butter to a simmer over medium heat. Add cocoa powder and whisk until smooth. Cool slightly. Put in freezer or fridge for a couple of minutes to speed up the cooling.
Sift flour, sugar, baking soda, and salt in a large bowl.
Beat eggs and sour cream with a hand mixer on medium speed until combined.
Once cooled enough, slowly mix stout-chocolate mixture into eggs and sour cream. Beat to combine.
Reduce mixer speed to low, add flour mixture and beat briefly.
Use a rubber spatula to fold batter until combined.
Divide batter evenly among the cupcake liners.
Bake until toothpick inserted into center comes out clean, about 17 minutes.
Cool the cupcakes on a rack.
In the meantime make the ganache.
Place chocolate in a bowl.
Heat the cream, butter and honey in a small pot until simmering then pour over chocolate. Let it sit for 1 minute then use a rubber spatula to stir from the center outward until smooth.
Stir in brandy until combined.
Allow ganache to cool until thick but still soft enough to be piped.
Use a melon baller or other similar device to remove the cupcake centers by pressing about ⅔ of the way down.
Fill piping bag with ganache and fill cupcakes.
To make the frosting, beat powdered sugar and butter together.
Add Kohler Mint Chocolate Brandy, increase speed to medium-high and whip for 2-3 minutes, until light and fluffy.
Divide frosting into separate bowls. Add green food coloring to one bowl of frosting and yellow to the other. You may need to add black or brown food coloring to create Packers green and gold.
Use piping bags or offset spatula to frost cupcakes, alternating between green and yellow. Or if you're really skilled, place both piping bags in another piping bag to create green and gold ribbons of frosting on each cupcake.
Decorate with sprinkles as desired.
Store in airtight container.