Happy belated Easter to all of my readers!
Another holiday, another illness. I mentioned after Christmas that I had done no baking or even cooking over the Christmas break, due to the #virusfromhell that had me in bed for much of the holiday season. Sure enough, midway through my conference last week, I came down with a cold. Seems to be an end-of-term pattern here. It’s lingering. BUT, fortunately, so far at least it hasn’t stopped me much from being in the kitchen. As mentioned previously, I love spending as much time as possible cooking when I am back in London in my own kitchen.
Yesterday morning I got up early and made these cupcakes. H and I usually do a treat hunt/exchange every year but this year neither of us could face paying £10+ for an overpriced and overpackaged grocery store chocolate egg. Instead I made these cupcakes for him and he bought me some of my favourite non-Easter and non-marked up regular chocolate.
I couldn’t find a chocolate stout cupcake recipe in any of my cookbooks so turned to the internet. The recipe I ended up using called for oat flour. I improvised and used half oat flour (I just ground up oats) and half plain. The result is that these have a consistency that are more muffin-like and not the smooth texture of a cupcake — not a problem for me but may be an issue for others who want to make this. I also cut the sugar in half. I used Guinness due to lack of choice, but there’s a lot of scope to try other more specialized, flavoured stouts.
Since I’m not fond of cream cheese icings, I planned on a mascarpone one; in the end, I couldn’t find any mascarpone in the tiny shop I was in, so settled for regular whipped cream, which in my view worked perfectly fine. These don’t look as polished as a typical cupcake but they hit the spot and were fun to make (the best part was of course putting the Mini Eggs on top!).