Sugarush’s Gansett Porter Cupcakes
These are absolutely fantastic. The nice folks from Providence’s very own Sugarush Truck were so kind to drop by with a holiday treat for us. Yes a six pack of cupcakes can go a long way. They didn’t make it out of Gansett headquarters that’s for sure. It seems you can make just about anything with our porter. After all, it isn’t the Holidays unless you put booze in the cupcakes. And make sure you are following the Sugarush Truck on Twitter (@sugarushtruck) and find them on Facebook so you know where they’ll be and you can enjoy their baked goodness. Or you can even order some online at Sugarushtruck.com.
Chocolate and Narragansett Porter Beer Cupcakes Recipe
3/4 cup unsweetened cocoa powder
1 cup white sugar
1 cup brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
12 oz (1 ½ cups) Narragansett Porter Beer
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 stick unsalted butter
8 oz. package cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large bowl, stir together the cocoa, sugar, flour, baking soda, and salt.
In a different large mixing bowl, beat, on low speed, (with hand or stand mixer) the porter beer, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until combined. Slowly beat the dry ingredients into the wet mixture until just combined—don’t over beat.
Use an ice cream scoop to pour batter into lined cupcake tins. Bake for 18-20 minutes until toothpick comes out dry.
Beat butter and cream cheese until smooth, slowly beat in powdered sugar and vanilla until smooth and creamy.
Let cupcakes cool and frost.
Makes about 2 dozen