Trailer Trash Fried Bologna with Budweiser Chocolate Cupcakes

The important ingredient in this cupcake is Fried Bologna. It's the meat of choice for all self-respectable rednecks. It's okay for me to bad mouth trailer trash. Half Three-fourths of my family fall into that category. Although they don't all live in trailers, they satisfy all the qualifications to fit right in.

Qualifications to be a redneck:

1. You think the last words to The Star Spangled Banner are
"Gentlemen, start your engines."

2. You've been married three times and still have the same in-laws.

3. If you can burp and say your name at the same time, you're shur'nuff a redneck.

4. You think subdivision is part of a math problem.

5. Your front porch collapses and four dogs git killed.

6. The Salvation Army declines your mattress.

7. Your grandmother has ever been asked to leave the bingo hall because of her language. (Oh damn.... I could probably qualify for this one.)

8. The most commonly heard phrase at your family reunion is "What the hell are you looking at, Shithead?"

9. Your child's first words are "Attention K-Mart shoppers!"

10. Your mother has gotten into a fist fight at a high school sports event. (Oh damn again..... I was in a fist fight at a high school pep rally when I was a sophomore. That doesn't count, does it?)

Yield: 24 cupcakes
Ingredients for the Budweiser Chocolate Cupcakes:
1 cup beer
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

Directions for cupcakes:
1. To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Combine the beer and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

2. In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the beer-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.

3. Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Ingredients for Chocolate Swiss Meringue Buttercream:
1 pound (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
6 egg whites
1 teaspoon pure vanilla extract
6oz. melted and cooled semi sweet chocolate

Directions:
1. Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.

2. In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.

3. Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla. Fold in the cooled melted chocolate.

4. Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.

Fried Bologna:
12 slices of beef Bologna, cut in half

Directions:
1. Fry Bologna until slightly crisp.

2. Remove from skillet and let cool slightly. Roll into a tube and insert a toothpick to hold shape. Refrigerate.

3. Remove toothpicks and insert into frosted cupcake.