Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chocolate porter beer with butterscotch cream cupcake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chocolate Porter Beer with Butterscotch Cream Cupcake is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chocolate Porter Beer with Butterscotch Cream Cupcake is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have chocolate porter beer with butterscotch cream cupcake using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chocolate Porter Beer with Butterscotch Cream Cupcake:

1. Prepare Butterscotch cream
2. Prepare 1/2 cup sugar
3. Get 4 tbsp water
4. Make ready 2 tbsp corn syrup or glucose
5. Make ready 1 tbsp liquid vanilla
6. Prepare 1 tbsp lemon juice or vinegar
7. Prepare 1 tbsp butter
8. Prepare 90 grams buttermilk
9. Get 1/2 cup heavy cream
10. Take Cupcake Batter
11. Take 4 1/2 oz butter
12. Prepare 1/2 cup sugar
13. Prepare 1 oz cocoa
14. Get 1/2 tsp baking powder
15. Get 4 oz porter beer
16. Get dash salt
17. Get 2 eggs (room temperature)
18. Make ready 2/3 cup all purpose flour
19. Take Buttermilk caramel topping
20. Make ready 1/2 cup butter (to mix)
21. Take 2 3/4 cup powdered sugar (mix with the caramel sauce)

Instructions to make Chocolate Porter Beer with Butterscotch Cream Cupcake:

1. In a pan mix the water, corn syrup and sugar and heat until it forms a caramel at 350°F. Make sure not to burn.
2. Remove from heat and add the cream, the lemon and the vanilla. Bring back to heat, mixing until all the ingredients are combined. Remove from the heat again and add the butter and let completely cool off.
3. Cream the butter with sugar and then add eggs. Mix the Buttermilk with the beer in 2 batches (this is the liquid batch)
4. In another bowl mix the cocoa, baking powder, salt, flour (divide in 3 batches) This will be the dry batch.
5. Once the creamed butter is mixed with the eggs add per batch: 1 part dry batch, 1 part liquid batch, 1 part dry, 1 liquid and finish with 1 part dry. Mix by hand or blend at slow speed.
6. Bake for 12 min at 350°F.
7. When ready let cool and then top with the Buttermilk caramel.

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