Dark Chocolate Espresso Craft Cupcakes with Amaretto Cherries

Ingredients

Featured ingredient: Elite Espresso Coffee 10 oz. Bag Ground

Cupcake:

• 2 sticks butter-softened
• 2 c. granulated sugar
• 4 large eggs
• 1 tsp Elite Espresso Fine Grind
• 2 c. all purpose flour
• ¾ c. Special Dark Cocoa
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 1/8 c. Porter (craft beer)

Amaretto Cherry Filling:

• 12 oz. bag frozen dark sweet cherries
• 1 c. sugar
• 1/4 c. cornstarch
• 1/4 c. Amaretto

Porter Syrup:

• 1-12 oz bottle porter (use the same as in the batter)
• 3 c. (24 oz.) granulated sugar
• 2 TBSP butter

Vanilla-Almond Buttercream:

• 2 sticks butter-softened
• 2 c. shortening
• ½ tsp salt
• 2 tsp vanilla extract
• 1 tsp almond extract
• 2 lbs. powdered sugar
• 1 TBSP meringue powder
• 4-6 TBSP cream/half & half

1.  

Instructions

For the Cupcake

1. In a large mixing bowl, cream butter, espresso, and sugar. Add eggs one at a time, beating well after each addition.
   While mixing on low, add dry ingredients and porter alternately to butter mixture. Scrape down sides between additions. When all has been incorporated, turn mixer to med-high and beat for 2 minutes.
2. Scoop batter into cupcake liners. Fill liners 2/3 full. Bake at 350 minutes for 15-25 minutes or until done—depending on cupcake size.

For the Cherry filling

1. In a pot combine all ingredients. Cook over medium high heat until mixture boils, stirring constantly until thick. Remove from heat.
   Pour filling into a food processor and pulse to rough chop the cherries. Spoon filling into a piping bag for filling cupcakes.

For the Porter syrup

1. In a large sauce pan, combine ingredients and bring to a boil. Stir/whisk continuously to prevent boiling over.
   Allow mixture to simmer for 15 minutes to reduce. Remove syrup from heat, pour into a bowl to chill. When cool, pour into a squeeze bottle.

For the Buttercream

1. In a mixer, combine butter, shortening, salt, and extracts. Beat until smooth, scraping sides frequently.
2. Add meringue powder and half of powder sugar. Mix on med-low until combined and smooth, scraping sides of bowl frequently. Add remaining powdered sugar and small amount of liquid. Mix until completely incorporated. Add liquid as needed.
3. When everything has been incorporated, turn mixer to high and beat until light and fluffy. Spoon into a piping bag fitted with a large rosette tip for decorating.

To assemble cupcake

1. Core each cupcake and fill with cherry filling.
2. Top with buttercream.
3. Drizzle with porter syrup.