Tempus Fugit

En ekstremt enkel måte å lage skikkelig smakfulle hamburgere på følger under:

Du trenger:
1 pakke kyllingkjøttdeig
finhakket hvitløk (ett fedd) og litt finhakket løk (hvis du har)
salt, pepper
karri

Burger-tilbehør etter smak og behag

Framgangsmåte:
Bland kjøttdeig godt med en klype salt og pepper, ca. 1 ss karri og hvitløk/løk. Form til burgere (ikke for tykke, da er det vanskelig å få de gjennomstekt uten at de blir tørre), gjerne litt store i diameter - de krymper når man steiker de. Stek gylne i smør/olje og viderestek i ovnen ved 200 grader i 5-10 minutt etter behov, til de er gjennomstekte. Legg evt. en skive ost på hver burger mot slutten av steketiden, så den smelter.

*Bildet er hentet herfra

At the moment (sorry if I'm rubbing it in for all of you hard-working people out there...) I have one week left of my nearly 8 week-long Christmas holidays. And my fingers are itchy, I'm constantly tired from to much sleep and I acctually can't wait to start the 4 month internship that - with my final exams - will be the last bridge to cross before I graduate as a clinical psychologist. But as it happens, to kill some time, I thought to try out a recipe I found a while ago. And I'm telling you, if I keep spending my holidays trying out anything as close to so overly delicious as these babies, I will probably double my weight in the little time left!

Here we go; the best cup-cakes I've ever had! Rich smooth chocolate muffin with a center of beautifully soft chocolate filling, all topped off with a Baileys-frosting. The recipe is picked up from smittenkitchen.com - it might look overwhelming, but it's just because it's explained in such detail...

Chocolate Whiskey and Beer Cupcakes

While the Guinness in the cake gets mostly baked out, the Baileys is fresh and potent, so if you’re making this for people who don’t drink you’ll probably want to swap it with milk, and leave the Whiskey out of the Ganache-filling...

Makes around 12 big cupcakes

For the Guinness Chocolate Cupcakes

1/2 cup stout (such as Guinness)
1/2 cup (100 grams) unsalted butter
1/2 cup unsweetened cocoa powder
1 cups all purpose flour
1 cups sugar
1 teaspoons baking soda
1/2 teaspoon salt
1 large eggs
1/2 cup sour cream (for Norwegians; 1,5 dl Kesam is a winner!)

Ganache Filling
4 ounces (ca.100 grams) bittersweet chocolate
1/2 cup heavy cream
1 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (see Recipe Notes)
2 to 3 cups confections sugar
2 ounces (ca.50 grams) unsalted butter, at room temperatue
2 to 3 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Make the cupcakes: Preheat oven to 350°F (180°C).

Bring Guiness/stout and butter to simmer over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Mix flour, sugar, baking soda, and salt in large bowl. Beat egg and sour cream/kesam in another large bowl. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 15 minutes. Cool cupcakes on a rack completely.

Make the filling:

Chop the chocolate and put it in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes:

Let the ganache cool until thick but still soft enough to fill the cupcakes (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top, or just add the ganache with a spoon.

Make the frosting:

Whip the butter in the bowl with an electric mixer, or with a hand mixer, until it's light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

[This is a fantastic trick I picked up while working on the cupcakes article for Martha Stewart Living; the test kitchen chefs had found that when they added the sugar slowly, quick buttercream frostings got less grainy, and tended to require less sugar to thicken them up.]

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

Do ahead:

You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)