If I haven't managed to gross you out yet with the title of these cupcakes you my dear readers are in for a TREAT. This is an everything but the kitchen sink cupcake. Chock full of beer (PBR, for those inquiring minds and when only the best will do), ground coffee (don't worry, no grit), crumbled cake donut, finely shredded coconut, chocolate chips, oatmeal, caramel, and the piece de resistance, potato chips. Yep! You heard me right and you're going to love it. In all honesty, I think Compost Cupcakes is a rather polite title for these. In my mind White Trash, Dump Cupcakes or Manly Man Food Cupcakes sound better.
However, whatever you call them all you really need to know is that they are delicious. Here in the Seattle area we are blessed to have many really amazing restaurants and bakeries. One of the original cupcake "houses" around here, Cupcake Royale always comes up with some really over the top interesting cupcake combinations and it was on a trip there awhile back that I first had this. It's crazy combination of ingredients and descriptive moniker, got me to thinking it really was the quintessential cupcake for the uber earthy, granola-y, reduce, re-use lifestyle that we do so well here. Not to mention it's crazy, ridiculously good.
So think of this cupcake as a marriage between, your redneck, PBR swillin, potato chip smackin cousin and your earthy, composting, coffee sipping, hipster sister-in-law. Unlikely as that pairing would be, it could happen right? And honestly if cupcakes can do it, we should too. At the very least get along for awhile and embrace the goodness inherent in each. All the worlds problems solved with a cupcake analogy. Bam! Brilliant. You're welcome. Now go make these and enjoy a moment of harmony amongst peoples....
6 oz. Lager beer (In this case PBR)
3/4 C. Butter
1/2 C. Dark Unsweetened Cocoa Powder
1 T. Very Finely Ground Coffee
1 1/4 C. + 3 T. All purpose Flour
1 1/2 C. Granulated Sugar
3/4 tsp. Baking Soda
1/2 tsp. Salt
2 Eggs, at room temperature
1/3 C. Sour Cream
1/4 C. Each, Chocolate chips, Finely Shredded Coconut, Quick Oats, Crushed plain Potato Chips, Crumbled white cake or a Cake Donut
Preheat oven to 350 degrees.
Combine the beer and butter in a large saucepan over medium heat and stir. Once butter is melted add the cocoa and coffee. Whisk to combine and allow to sit for 30 minutes. In the bowl of a mixer, combine the eggs, and sour cream. Mix well. In another bowl, sift the dry ingredients together and set aside. Add the slightly cooled coffee and beer mixture to the eggs and sour cream, with the mixer running in a slow stream.
Add the dry ingredients in 3 separate additions, then add the goodies. The chocolate chips, coconut, oats, chips and cake. Fold into the batter and then fill cupcake cases 1/2 to 1/3 of the way full. Bake for 17-20 minutes until the cake springs back lightly to the touch.
2 Sticks unsalted butter, room temperature
6-7 Cups Icing sugar
1/2 C. whole milk
pinch of salt
1 tsp. vanilla extract or vanilla bean paste
Cream the butter, and sugar together in the bowl of a mixer until light and fluffy. Add the icing sugar and combine. Add the milk, salt and extract. Whip until incorporated.
Frost each cupcake and garnish with potato chips and caramel sauce. I used Trader Joe's Salted Caramel Sauce. I also put some in a squeeze bottle and injected a little into the cupcake before frosting it. Naughty..
OR, For the sprinkle garnish. Combine 1/4 C. coconut, crushed potato chips, 1 T. very finely ground coffee, and finely, finely chopped chocolate ( I also mashed it up with a mortar and pestle). Frost and garnish as desired.