I have a tendency to buy random and sometimes obscure beers at the liquor store. Half the time, it’s because I became enamored with a beer at my favorite bar, and decided I needed a 6-pack of the very same. Other times, the packaging or clever names entice me to buy spicy hard ciders or bizarre stouts.
That’s exactly what happened with this Barleywine I tried once. Loved it at the bar, found it at the store, and thought I should have 6 bottles of the potion at home. Well, after consuming two of them, it was just too much. You see, barleywine is something you need to be in the mood for. And I just never was. So, after it sat in the liquor cabinet for far too long, I pulled out a bottle for baking 🙂
These barleywine cupcakes are quite simple, which allows the flavor of the drink to come through in both the cake, and the chocolate glaze on top. To add to the tangy taste of the barleywine, plain Greek yogurt goes into the batter, which also coincidentally cuts down on the amount of fat required.
Impress your friends with these slightly boozy cakes and they’ll surely be pleased!
Barleywine Cupcakes with Barleywine Chocolate Glaze
Makes 24 cupcakes
- 1/2 C unsalted butter, melted (1 stick)
- 1-1/2 tbsp vanilla extract
- 3/4 C Barleywine beer, room temperature
- 3 eggs, room temperature (or use flax eggs)
- 3/4 C plain Greek yogurt
- 2 C granulated sugar
- 2 C AP flour
- 1 tsp baking soda
- 1/4 tsp salt
For the Barleywine Chocolate Glaze:
- 4 oz semi-sweet baking chocolate, chopped
- 2 tbsp unsalted butter
- 4 tbsp powdered sugar
- 2 tbsp Barleywine beer
Preheat oven to 350 degrees; line two muffin tins with papers. Set aside.
In the bowl of a stand mixer, or other large bowl, mix together the melted butter, vanilla, and Barleywine. Add in the eggs and mix until incorporated, then add in the yogurt and mix well again.
In a medium bowl, whisk together the dry ingredients. Slowly add to the wet ingredients and mix until just combined.
Scoop batter into prepared tins, filling each liner 3/4 full. Bake at 350 for 18-20 minutes, turning halfway through.
Remove from oven and let cool in the tins 5-10 minutes. Remove and let cool completely on cooling racks.
Once cool, make the glaze. In a microwave safe bowl, add the chopped chocolate and butter. Microwave for one minute, stir, and then another 30 seconds. Remove, and stir until all lumps have melted down. Now stir in the powdered sugar and Barleywine.
Dip the top of each cupcake into the glaze and set aside to cool and harden. Repeat with every cupcake.
Let sit for at least an hour before serving, or serve the next day!