Beer Cheese Super Bowl Cupcakes Recipes

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
• Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
• Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
• Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
• Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
• Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
• Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
• Spoon the filling into the cored cupcakes.
• For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
• Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
• Spread frosting on filled cupcakes.

Steps:

• Preheat oven to 350°F; butter a muffin tin.
• Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
• Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
• Note: make the glaze thicker or thinner by adding or subtracting milk.