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For the cupcakes: Preheat the oven to 350 degrees F. Line a mini cupcake pan with 12 cupcake liners.
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Sift the flour, baking soda and salt into a medium bowl.
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Set the bowl aside.
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In the bowl of an electric stand mixer with a paddle attachment, cream the sugar and oil together, about 5 minutes.
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Scrape down the sides of the bowl, and then add the vanilla and coffee extracts and 1 egg at a time, scraping down the sides of the bowl after each addition.
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Whisk your porter beer and cocoa together in a separate bowl and set aside.
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Turn the mixer to low and add your sour cream.
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Continue with the mixer on the lowest speed and add the flour mixture and cocoa mixture, alternating between the two, beginning and ending with the flour.
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Fill the prepared liners half full with the batter and bake for 30 minutes.
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Cool.
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For the ganache: In a microwave-safe bowl, heat the porter beer to 130 degrees F. Pour the beer over the white chocolate in a clean medium bowl.
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Whisk until incorporated.
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Transfer the ganache into a sauce bottle for use.
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Hold at room temperature until the cupcakes are cooled.
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For the caramel corn crunch: In a microwave-safe bowl, heat your peanut butter and milk chocolate for 30 second increments until melted.
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Stir with a spoon between heating.
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Crush the caramel corn in a food processor until fine.
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Pour the chocolate mixture over the caramel corn.
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Stir with a spoon until incorporated.
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Chill in the refrigerator until set.
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Scoop with a number 70 ice cream scoop on to a plate lined with waxed paper.
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Reserve at room temperature until assembly.
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For the meringue: Combine the sugar and egg whites in a saucepan.
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Whisking constantly over low heat, bring the mixture to 110 degrees F. Pour the egg mixture into a standing mixer fitted with a whip attachment.
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Whip until it reaches room temperature; the mixture should be light, fluffy and shiny.
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Add the vanilla extract and salt.
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This recipe should be done just prior to assembly.
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To assemble: Push the caramel corn filling into the middle of each porter cupcake.
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Fill in the hole with the porter ganache.
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Chill until set.
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Fill a piping bag fitted with a star tip half full with the meringue.
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Pipe on top of the cupcake.
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Toast the meringue with a kitchen torch.
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Garnish with caramel corn.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
