Photo: Chocolate Stout Cupcakes Recipe
I love cooking with beer and there's no exception when it comes to desserts. Of all beers, stout is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.
Ingredients
- 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
- 2 cups sugar
- 2 cups all-purposeflour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle stout beer (recommended: Guinness)
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 (8-ounce) package cream cheese, softened at room temperature
- 3/4 to 1 cup heavy cream
- 1 (1-pound) box confectioners' sugar
Directions
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cocoa.
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By jenni8675309n
on January 01, 2012
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I baked these last night, they turned out a lot better than I had thought, 36 perfectly measured by using a 1/3 cup measuring cup. I was worried they would not turn out as I am just getting into baking and cooking from scratch. I added the unsweetened chocolate to the icing recipe and it tastes really good. I baked for 11 minutes and then turned the pan and baked for another 10 and they came out perfect. I let them completely cool before tasting the second one and found they came off the cupcake paper without issue. I used the Brooklyn Chocolate Stout and you can definitely taste it. I used an fruit "corer" and took out the middle of some of the cupcakes and added the choco icing inside and then put it on top, even better tasting! My 8 year old daughter loved them. Also, the consistency is quite scary when mixing the wet ingredients, I thought for sure I had ruined the mixture, but I did not. (Sorry I am all over the place with this post... :
By jhaverstock
on December 18, 2011
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Very tasty Dave! I work at a brewery in Minneapolis, MN and was eager to try these with our Oatmeal Stout. Our stout is higher in alcohol content and carbonated with CO2 (rather than nitrogen as guinness. I heated the stout slightly in a pan first to cut the alcohol and allow the butter and eggs to temper. The sour cream melted easily with a warmer batter. Cupcakes came out moist and fluffy with a wonderful chocolaty stout flavor. Would make them again for any party or special occasion!
By 1Cat2PupMom
Ohio
on December 18, 2011
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These cupcakes are divine! I actually used a vanilla porter I'd bought and didn't care to drink because it tasted more like dark, unsweetened cocoa than vanilla. I thought it would be great to cook or bake with and it is! While I used a different frosting recipe (vanilla whipped cream cream cheese, the cupcakes themselves are wonderful. They're moist and have a deep, rich chocolate flavor. Other than using a different beer, I followed the recipe to the letter, including the baking time. Will definitely be making these again.
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