Death Charge Cupcakes

Total Time:
1 hr 35 min
10 min
30 min
55 min

12 cupcakes

  • Cupcakes:
  • Three 11.2-ounce bottles stout beer, such as Guinness
  • Nonstick cooking spray, for spraying the cupcake liners
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup heavy cream
  • Frosting:
  • 4 ounces cream cheese
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1/4 cup whiskey
  • 2 cups confectioners' sugar (about 8 ounces)
  • Special equipment: a piping bag fitted with a round tip

  • For the cupcakes: Put the beer in a medium saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 30 minutes; allow to cool to room temperature.

  • Preheat the oven to 350 degrees F. Prepare a 12-cup muffin tin with liners and spray with nonstick cooking spray.

  • In a large bowl, combine the granulated sugar, flour, baking soda, cinnamon and salt.

  • In a separate bowl, combine the butter and cooled beer; beat in the eggs, followed by the heavy cream. Add the flour mixture to the wet mixture in 3 parts, stirring to combine between each addition.

  • Divide the batter evenly among the liners and bake for 12 minutes. Rotate the pan and cook for an additional 12 minutes. The cupcakes should be set in the middle.

  • For the frosting: In a stand mixer fitted with a paddle attachment, combine the cream cheese, butter and whiskey and beat until combined. Add in the confectioner' sugar a little at a time until the frosting comes together.

  • Put the frosting in a piping bag fitted with a round tip and pipe in swirls onto the finished cupcakes.

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