Garlic cupcakes keeping you safe

I don't know if I'll be trying this one any time soon, but I found it so interesting that I had to put it up. Thanks to Cupcake Project for posting this.



Garlic Cupcake Recipe

makes 18-20 cupcakes

• 2/3 C sugar
• 2/3 C brewed coffee
  
• 1/2 C sugar
• 2 C flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 3/4 C unsalted butter, room temperature
• 2 eggs
• 2/3 C sour cream
• 4 1/2 oz bittersweet chocolate
  
• 8 cloves roasted garlic (see my post on how to roast garlic, but skip the part about covering it in chocolate)
  

1. Whisk flour, baking powder, and baking soda in a bowl.
2. Beat butter and sugar in a large bowl for 1 minute, until light and fluffy.
3. Beat in eggs and sour cream.
4. Melt the chocolate in a double boiler or the microwave.
5. Mix the chocolate into the wet ingredients.
6. Alternately fold in the flour mixture and coffee into the batter.
7. Mash garlic cloves and mix into batter.
   
8. Fill cupcake liners 3/4 full.
   
9. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

Garlic Coffee Cream Cheese Frosting

• 8 oz cream cheese, room temperature
• 1/4 C unsalted butter, room temperature
• 3 C powdered sugar, sifted
  
• 2 t garlic powder
• 1 t ground coffee

1. Beat cream cheese and butter until smooth.
2. Slowly mix in the powdered sugar.
3. Mix in the garlic powder and ground coffee until integrated.

Roasting Garlic

• 6 heads of garlic (I only covered some of them in chocolate, I used others in my garlic cupcake recipe)
  
• a few tablespoons of oil (I used hazelnut)
• 1/4 C semi-sweet chocolate chips
• 1 T unsalted butter
  

1. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
2. Put each garlic head in foil and place them in a cupcake tin, as shown above.
3. Drizzle a couple teaspoons of oil over each head, using your fingers to make sure the garlic head is well coated.
4. Drizzle each head with honey.
5. Close the foil over each head.
   
6. Bake at 400 F for 30-35 minutes, or until the cloves feel soft when pressed.
7. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
8. Melt the chocolate chips with the butter in a double boiler or the microwave.
9. Dip each clove of garlic in chocolate. I thought it looked best to only cover half of the clove.
10. Place chocolate covered garlic on parchment paper and place in the refrigerator to cool.