The Devil and The Monk Cupcakes
(This is also not a cheese from the 1800s, it is the same style) I imagine that in their stupor, the monks would have questioned the devil’s involvement in this strange cheese that smells like passed gas but tastes like heaven
1 cunsweetened cocoa powder
3 call-purpose flour
2 tspbaking soda
1/2 tspbaking powder
8 oz(2 sticks) unsalted butter, room temperature
2 cgranulated sugar
4 largeeggs, room temperature
1 ctrappist ale
1 cchaumes or other soft cheese
CHOCOLATE GANACHE WITH THE MAGIC OF CHEESE
6 ozdark chocolate, loosely chopped
1/2 cchaumes or other soft cheese
4 ozheavy whipping cream
How to Make The Devil and The Monk Cupcakes
Preheat oven to 350 degrees.
In a medium-sized bowl, mix the cocoa powder, flour, salt, baking soda, and baking powder.
- In a separate bowl, beat together the butter and sugar until smooth and creamy.
- Add the eggs one at a time until fully incorporated.
- Mix together the ale and milk.
- Stir half of the dry ingredients into the butter mixture, then add the ale and milk.
- Stir in the other half of the dry ingredients.
- Mix in the cheese until fully incorporated.
- Divide evenly among 24 cupcake liners.
- Bake at 350 degrees for 25 minutes or until cupcakes bounce back when touched lightly. Cool completely on a wire rack.
- Chocolate Ganache:
Melt the dark chocolate in a small saucepan on very low heat or in a double boiler (a double boiler reduces the risk of the chocolate burning).
- Add the cheese and mix continuously until it is melted and integrated.
- Mix in the sugar.
- Remove from heat and quickly mix in the heavy whipping cream.