Ingredients

Milk stout butterscotch:
1 cup heavy cream
1/2 cup muscovado sugar or 1/2 cup packed dark and light sugar (1/4 cup of each)
4 Tbsp. (1/2 stick) unsalted butter , cut into pieces
3/4 tsp. kosher salt
1/2 cup milk stout

Milk chocolate-milk stout liquid:
6 ounces milk chocolate , chopped
1 cup heavy cream
1/3 cup milk stout butterscotch

Chocolate Swiss buttercream:
6 Tbsp. sugar
2 large egg whites
1/8 tsp. kosher salt
8 Tbsp. (1 stick) unsalted butter , softened
1 1/4 ounces bittersweet chocolate , chopped
1/8 tsp. vanilla extract | Get the recipe!

Chocolate frosting:
8 Tbsp. (1 stick) unsalted butter , softened
6 Tbsp. confectioners' sugar
1 ounce bittersweet chocolate , chopped and melted
1/8 tsp. vanilla extract | Get the recipe!
1/8 tsp. kosher salt
1 recipe chocolate Swiss buttercream
Rest of butterscotch recipe (without milk stout), about 1/2 cup???

Smoked almond brittle:
3 Tbsp. unsalted butter , cut into pieces
1/2 cup sugar
1/2 Tbsp. light corn syrup
1/8 tsp. kosher salt
1/4 tsp. vanilla extract | Get the recipe!
1/4 cup and 2 Tbsp. smoked almonds , finely chopped
3 ounces bittersweet chocolate , chopped and melted

Cupcakes:
2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 tsp. baking soda
1/2 tsp. baking powder
1/2 Tbsp. kosher salt
1 cup freshly brewed coffee
1 cup buttermilk , well-shaken
3/4 cup canola oil
1 1/2 cups sugar
1 extra-large egg
1/2 tsp. vanilla extract | Get the recipe!

Assembly:
4 ounces bittersweet chocolate , chopped and melted

Description

Chicago Pastry Chef Mindy Segal's Recipe For Tiny Chocolate Cupcakes With Scooped-out Centers Lined With Chocolate Shells That Are Filled With Liquid Butterscotch.

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