Hey again! How long has it been... 2 months? ... or something like that at least. My summer got crazy and when school began I was kepts super busy. But things have gotten back in the swing of things so I'm exctied to start blogging again.

Prostart Culinary has started up agian, and I'm happy to announce I'll be working on perfecting a Japanese Water Cake made with tea and mint extract! I'm going to have to do A LOT of experimentation though because my first attempt at the recipe was a complete failure. Once I start working on it again I'll be creating a post about it so stay tuned!

This week however I have a bit of a different cupcake recipie, the frosting is made from brownie batter... need I say more?

Chocolate Cupcakes with Brownie Batter Chili Frosting

For the cupcakes:
1/2 cup Guinness extra stout beer
1/2 cup unsalted butter, at room temperature
6 tbsp cocoa powder
1 cup all purpose flour
1 cup granulated sugar
1/4 tsp baking soda
1/8 tsp salt
1 egg
5 tbsp sour cream

Preheat the oven to 350 degrees F and line 12 muffin tins with cupcake liners. Combine the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Remove from heat, add the cocoa powder and whisk until smooth. Set aside to cool slightly.

In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In the bowl of an electric mixer, beat together the eggs and sour cream. Add the Guinness-chocolate mixture and continue to beat until well mixed. With the mixer on low speed, slowly add the flour mixture and mix until just incorporated. Divide the batter evenly among the cupcake liners, and bake for 15-17 minutes, or until a cake tester comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting:
1/2 cup unsalted butter, at room temperature
1/3 cup brownie mix
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
2 tbsp milk
2 cups powdered sugar
1/4 tsp cayenne pepper
chocolate chips (optional)

In the bowl of an electric mixer, beat the butter on medium-high speed for 2-3 minutes, until light and fluffy. Add the dry brownie mix and cocoa powder and continue to beat for another 2 minutes until smooth. Add the vanilla and milk and beat again. Add the powdered sugar slowly, then beat on medium speed for another 5 minutes. If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

Load the frosting into a piping bag with a large star tip. Pipe swirls of frosting on each cupcake and sprinkle on some chocolate chips.