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chocolate bbq cupcakes with honey sour cream buttercream frosting...


I love experimenting in the kitchen... I always want to see if this flavor goes with that flavor or if a flavor typically reserved for a meat dish can be used in a cupcake recipe...



I've always wanted to try barbecue sauce in a dessert. It's a sweet addition to meats, so why not use it as a tangy addition to sweets?

And so, I bring to you, chocolate barbecue cupcakes with honey sour cream buttercream frosting...

The cake is tangy and savory and not at all sweet. However, it seems that the longer the life of the cupcake, the lesser the barbecue sauce taste. The cupcake I tried fresh out of the oven tasted like a fresh slab of ribs {and i'm not kidding...}, but the cupcake I had later on that night {willpower doesn't exist on labor day} just tasted like a bittersweet chocolate cake.

The frosting is very tart and sweet at the same time. I wanted to make something that worked with the savory flavor of the barbecue sauce, not something that out-sweetened it. I did like the frosting with the cake, but in an effort to showcase the flavor of the cake a bit more next time, I might stick with a more basic chocolate frosting...






In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt and stir with a whisk to blend. Then add eggs, milk, barbecue sauce, oil and vanilla and beat on medium setting for two minutes. Add the boiling water and gently mix into the batter. The batter will be thin, but don't worry you did everything right!

Pour the batter into lined muffin pans only 1/2 way full and bake at 350 degrees for 35-45 minutes, or until the cake passes the toothpick test. Make sure not to fill the batter any higher than 1/2 way full, this batter rises a significant amount during the baking process {I learned that the hard way}.

Once your cupcakes have thoroughly baked, remove from the oven and let cool on a wire rack.




For the frosting, combine room temperature butter and honey together in a stand mixer and beat for two minutes. After a few minutes, add two cups powdered sugar. Make sure to start with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes. Add two additional cups of powdered sugar, again mixing on low speed to incorporate.
Once you've combined your sugar, butter and honey, add sour cream at low speed. Mix on medium speed about two minutes until mixture is smooth. If for whatever reason you're mixture isn't at your desired buttercream consistency, add additional powdered sugar as you see fit {I only added one tbsp more}. Once you've finished mixing, place your buttercream in a piping bag and frost.




After I frosted my cupcakes, I felt it needed something to top it off for effect. I poured a small amount of a locally grown wildflower honey into a bowl and with a toothpick, drizzled a small amount over my cupcakes...

these cupcakes were so rich, savory and tangy... the flavor of the cake really hit the back of my palette just like barbecue sauce paired with meat would. it's such an interesting flavor and definitely something you have to try!



Chocolate BBQ Cupcakes with Honey Sour Cream Buttercream Frosting...
makes approx. 24 cupcakes
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup honey barbecue sauce { I used Sweet Baby Ray's}
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 1 cup boiling water

Frosting
  • 2 sticks {1 cup} unsalted butter, at room temperature
  • 8 tbsp honey {I used a local wildflower honey}
  • 4 cups powdered sugar
  • 2 tbsp reduced fat sour cream
  • Additional honey for drizzling

Preparation
  • In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt and stir with a whisk to blend.
  • Add eggs, milk, barbecue sauce, oil and vanilla and beat on medium setting for two minutes.
  • Add the boiling water and gently mix into the batter.
  • Pour the batter {which will be thin} into lined muffin pans only 1/2 way full and bake at 350 degrees for 35-45 minutes, or until the cake passes the toothpick test.
  • Remove from the oven and let cool on a wire rack.
For Frosting
  • In a stand mixer, cream together butter and honey for two minutes.
  • Add two cups powdered sugar. Start with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.
  • Add two additional cups of powdered sugar, again mixing on low speed to incorporate.
  • Add sour cream at low speed. Mix on medium speed about two minutes until mixture is smooth.
  • Add additional powdered sugar till you reach your desired consistency {I only added two tbsp more}.
  • Place in piping bag and frost.

enjoy...

5 comments:

gabrielle said...

o m g. i am so glad i found your blog.

xxoo
www.paperplanesandmaryjanes.com

Amelie said...

Great idea! I find it interesting that the taste faded even within 24 hours, though. I do find that cocoa seems to get more intensely chocolate over time, maybe that's it?

ktmade said...

these look so delicious! i love the honey drizzle, and you did such a nice job with the swirling of the frosting on top. :) i actually often find that chocolate baked things fade in flavor over time. annoying.

meesch said...

Thanks girls! and as far as the chocolate flavor, it didn't get any more intense over time, you just couldn't taste the barbecue sauce after a few hours. But fresh out of the oven, they seriously tasted like a plate of ribs! {in a good, chocolatey way of course!!}

Kalancea said...

you have a very inspiring blog!

http://kalancea.blogspot.com/

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