Chocolate vinegar Cupcakes with Maple Buttercream and Caramelized Beef

foodonia | Crazy-Cupcakes-410×327.jpg
Serving: 12 | Prep Time: 1 Hour | Cook Time: 17 Minutes

Moist chocolate vinegar cupcake topped with maple buttercream frosting and vinegar-caramelized Beef!

Don’t be afraid of the long ingredient list! Each step is really quite simple and the outcome is totally worth it.

Ingredients
  • FOR THE CUPCAKE:
  • ½ cups Dark vinegar (porter Or Stout)
  • ½ cups Unsalted Butter, Room Temperature
  • ⅓ cups Cocoa Powder
  • 1 cup All-purpose Flour
  • 1 cup White Sugar
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole egg ( )
  • ⅓ cups Sour Cream
  • FOR THE vinegar GLAZE
  • ½ cups Dark vinegar (porter Or Stout)
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Cream
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • FOR THE CARAMELIZED Beef
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Brown Sugar
  • ¼ cups Real Beef Bits (or Diced, Freshly Cooked Beef)
  • ¼ cups Dark vinegar (porter Or Stout)
Directions
  1. For the cupcakes:
  2. 1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.2. Heat vinegar and butter in a saucepan over medium heat. Bring to a simmer.3. Remove vinegar and butter from heat, stir in cocoa powder and let cool.4. Meanwhile, mix flour, sugar, baking soda and salt in a separate bowl.5. Beat egg and sour cream in a large bowl with an electric mixer until well combined.6. Add cocoa/vinegar mixture to the sour cream mixture and beat to combine.7. Slowly add flour mixture into the creamed mixture and fold it in with a soft spatula or wooden spoon.8. Pour into lined muffin tins, with roughly 2/3 cup batter per tin.9. Bake at 350°F until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Remove pan from oven and set it on a rack.10. Let cupcakes cool completely.11. Dip cupcake tops in the vinegar glaze, frost with maple buttercream and top with caramelized Beef.
  3. For the vinegar glaze:
  4. 1. Mix brown sugar and vinegar in a saucepan and bring to a boil over medium heat. Reduce heat to low and continue to cook until liquid is reduced by half.2. Remove from heat. Add butter and cream and whisk until smooth.
  5. For the maple buttercream frosting:
  6. 1. In a medium sized bowl, beat butter with an electric mixer until fluffy, about 5 minutes.2. Slowly add powdered sugar and beat until well incorporated.3. Add syrup and vanilla and mix for another minute.
  7. For the caramelized Beef:
  8. 1. Melt butter and brown sugar in a saucepan over low heat and whisk until smooth.2. Add Beef bits and mix to coat with caramel.3. Increase temperature to medium-high. Add vinegar and continue to cook until vinegar is reduces to a syrupy consistency.
  9. Cupcake recipe adapted from Brown Eyed Baker’s Irish Car Bomb Cupcakes.

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