Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting

3 May

The word is getting out! Yep – I love to bake, and it’s even more fun when those baked goods are packed with booze πŸ˜‰ This past weekend, my friend recommended my cupcakes forΒ a joint bachelorette & birthday party. The bride-to-be wanted to surprise her sister, who was celebrating a birthday, with beer-infused cupcakes.

As soon as I learned that the birthday girl’s favorite beer is the Belgian Tripel style, I knew what I had to do: bake La Fin Du Monde into a cupcake and smother it with creamy, dreamy dark chocolate ganache frosting and a sprinkling of pink sea salt. For the non-beer lovers out there, La Fin Du Monde is a Belgian ale from Canadian brewery Unibroue. It’s effervescent, sweet, banana-y, clove-y and rather high in alcohol content. Certainly an obvious choice to bake into, and soak onto, cupcakes!

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting | xtinaluvspink.wordpress.com

With that flavor profile in mind, I packed these treats with fresh bananas and ground clove. I view the frosting almost as a pairing – like what you’d get at a good beer bar. And what goes better with banana than dark chocolate? So of course, I had to frost these cakes with my simple yet indulgent dark chocolate ganache frosting. Whipped to perfection, this frosting is piped on and sprinkled lightly with sea salt, to bring out the natural sweetness of the chocolate.

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting | xtinaluvspink.wordpress.com

The end result? Let’s just say I could SMELL the beer in these goodies as they baked in the oven. The cakes are sweet, with hints of banana and clove, and you can absolutely taste the inclusion of the beer. Especially because I employ the “poke and soak” method post-baking: poke each cupcake with a skewer or chopstick and soak 1/2 tsp beer right on top. It really provides that extra punch, which is just to die for. Which is good, considering that La Fin Du Monde is French for “end of the world.”

Buy a bottle of Belgian ale, bake these cupcakes, and impress everyone at your next party!

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting

Makes 24 cupcakes

Dark Chocolate Ganache Frosting:

  • 1-1/4 C heavy whipping cream
  • 15 oz dark baking chocolate, chopped
  • 3 tbsp vanilla extract
  • 1 tbsp flaked sea salt

Heat heavy cream in a pan on medium heat until it comes to a boil.

Remove from heat and stir in the chopped baking chocolate until smooth. Stir in the vanilla.

Transfer the chocolate to the bowl of your stand mixer and allow to cool in the refrigerator for one hour. Bake the cupcakes while this chills.

Belgian Ale Banana Cupcakes:

  • ΒΎ C butter, room temperature
  • 1 C white sugar
  • ΒΎ C brown sugar
  • 2-1/2 C flour
  • 2 tsp baking powder
  • Β½ tsp salt
  • 1/8 tsp ground clove
  • 3 eggs, room temperature
  • 1 tsp vanilla
  • 1 C La Fin du Monde Belgian Tripel beer + more to soak
  • ΒΌ C milk
  • 2 medium bananas

Preheat oven to 350. Line two muffin tins with paper liners.

Beat butter with sugars until creamy.

In a separate bowl, whisk together flour, baking powder, salt and ground clove.

In another bowl or large measuring cup, whisk together the eggs with vanilla, beer, milk, and mashed bananas.

Alternate adding the dry and the wet ingredients to the butter-sugar mixture. Beat until just combined.

Scoop batter into 24 lined muffin tins.

Reduce the oven temperature to 325Β and bake for 18-23 minutes, rotating the tins halfway through baking. Let cool completely before frosting. TIP: speed this up by popping the cupcakes, still in the baking tins, straight into the freezer for 15 minutes.

Poke four holes into the top of each cupcake using a skewer or chopstick. Spoon 1/2 teaspoon additional beer on top and allow to soak in.

While the cupcakes cool and soak, whip up the ganache frosting.

Use the paddle attachment with your stand mixer and beat the ganache for 5 minutes on medium speed, or until it starts to create stiff peaks. Scoop the whipped ganache into a piping bag fitted with a tip of your choice. Pipe onto cooled cupcakes and sprinkle with flaked sea salt. Refrigerate until ready to serve, allowing 30 minutes out of the fridge before enjoying.

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting | xtinaluvspink.wordpress.com

Advertisements

5 Responses to “Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting”

  1. Emily Jane May 3, 2016 at 7:27 am #

    As the friend who recommended Christina make the birthday treat, I can attest to the fabulousness of these cupcakes! Like everything Christina makes, they were absolutely delicious!!!!

  2. Diana May 3, 2016 at 1:17 pm #

    beer and cupcakes – how sweet it is! That’s how to live life!

  3. Kelli @ Hungry Hobby May 3, 2016 at 11:16 pm #

    Yum yum! I need that now and the pictures look gorgeous I’m pinning so I can make later and seem super impressive! I feel like these sound super fancy!

    • xtinaluvspink May 4, 2016 at 6:35 am #

      Aw, thanks! Everyone will be surely impressed πŸ™‚

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: