Petitchef

Trailer Trash Fried Bologna with Budweiser Chocolate Cupcakes

Other
4 servings
15 min
20 min
Very Easy

Ingredients

4

Preparation

  • To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners.
  • Combine the beer and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
  • In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.
  • Add the beer-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.
  • Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  • Beat butter with electric mixer until fluffy and pale. Transfer to small bowl. In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes.
  • Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
  • Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla. Fold in the cooled melted chocolate.
  • Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.
  • Fry Bologna until slightly crisp. Remove from skillet and let cool slightly. Roll into a tube and insert a toothpick to hold shape. Refrigerate.
  • Remove toothpicks and insert into frosted cupcake.

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