Description
Indulge in rich, moist Chocolate Stout Cupcakes, infused with stout beer for a deep, chocolatey flavor. Perfect for celebrations or a special treat!
Ingredients
Scale
Cupcakes:
- 1 cup stout beer (Guinness or similar)
- ½ cup unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- ¾ cup sour cream or Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 ½ tsp baking soda
- ½ tsp salt
Frosting (Choose One):
Chocolate Ganache Frosting:
- 8 oz dark chocolate, chopped
- ½ cup heavy cream
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Stout-Infused Buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp reduced stout (boil stout until syrupy)
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Batter
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a saucepan, melt butter and stir in stout beer. Remove from heat and whisk in cocoa powder. Let cool.
- In a large bowl, whisk together sugar, sour cream, eggs, and vanilla.
- Gradually mix in the stout mixture.
- In a separate bowl, sift together flour, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients, mixing until just combined.
Step 2: Bake the Cupcakes
- Fill cupcake liners ¾ full with batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- Prepare your chosen frosting by mixing the ingredients until smooth and creamy.
- Pipe or spread the frosting onto cooled cupcakes.
Notes
Use room temperature ingredients for a smooth batter.
Don’t overmix to keep the cupcakes light and fluffy.
Reduce the stout slightly for a more concentrated flavor.
Let the cupcakes cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes