Chocolate Stout Cupcakes

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Beautiful dark chocolate cupcakes with a subtle dark undertone in the flavor--from the stout. If sweetness is a turn off, these really are for you! They bake up beautifully: puffed rounded tops; great texture, and mouthfeel. I bloomed the cocoa in the melted butter rather than whisking it into the dry ingredients--a process which intensifies chocolate flavor. Though I'd brought all ingredients to room temperature, when I mixed in the rest of the liquid ingredients, the result appeared lumpy. However, adding the dry ingredients and mixing pretty much got rid of that--and the cupcakes baked up beautifully. I also sprayed Pam over the cupcake liners and muffin pans to make removal and cleanup easier. Can't comment on the frosting, as I made Julia Child's Soft Chocolate Frosting from The Way to Cook. Nice, but will try Lieberman's choice next time.

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While I appreciate the novelty of beer in the cupcakes, I can't say they were great. They were okay, but both my husband and I thought they tasted like someone spilled some beer on a perfectly good cupcake. The frosting was good, and did offset the beer flavor, but not enough. A fun idea, but too much beer for me. (And, yes, I like Guiness by itself

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These cupcakes were absolutely DIVINE!!! The beer added an extra light and airiness to the cupcakes and brought out a wonderful flavor in the chocolate. Even my mom loved them and she's not a chocolate person. The ONLY negative was a the frosting. It was super runny, even after setting in the fridge over night. I would strongly advise reduced the heavy cream down to 1/3 cup.

If you're interested in seeing some pictures and a video of a "regular" person making these, helpful hints included!!! Check out my blog post: http://pintsizebaker.blogspot.com/2010/03/baking-adventure-17.html

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These were easy to make and tasted great. I only used a half cup of heavy cream after reading the reviews about the icing being to liquidy and that worked well.

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Just made these yesterday for a pre-St. Pat's party and they were a HUGE hit. The cupcakes, which are so good that they need no adornment whatsoever, were light as air and just melted in everyone's mouths. There was nary a crumb left. AWESOME.

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This one is definitely a keeper. I read all the reviews and took the tip of substituting sour cream with lowfat vanilla yogurt and eliminated the vanilla extract.
In addition prepared whipped cream frosting instead of the cream cheese frosting.
Will definitely prepare it again.

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These cupcakes were a hit at our pre-St.Paddy's party. Even the kids liked them.

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These cupcakes were dense, moist and very chocolatey....yet you can still taste the subtle flavor of the Guinness....my house smelled good enough to eat as well.
I used whipped cream frosting instead of the cheese one and added a bit of green sugar sprinkles to be more festive.
My b/f co-workers said they were the best cupcakes they ever tasted, even a couple who didn't like stout said they wanted more.
Thanks Dave, this one is a keeper, and won't just be for St. Patty's day....yum!

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As many other reviewers have noted, these cupcakes are incredibly moist. Mine didn't end up with domes, they actually sank a tiny bit in the middle, but they were still delicious, and the consistency was perfect. The frosting was a nice complement to the cupcakes. I followed the recipe exactly. I'll definitely make these again.

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I made these cupcakes for my Tai Chi teacher's birthday. They were a big hit with all the students! This recipe is a keeper! Just a couple of things to note if you're interested: The batter is very runny. This makes for a very dense, rich cupcake, and it doesn't crumble every where when you go to eat it. Second, make sure all ingredients are at room temp., including the beer or the melted butter will seize up on you. These are very easy to make and the icing is a perfect with the richness of the chocolate.