It’s Chocolate Cupcake Day, so we thought we’d post our Chocolate Stout Cupcake recipe to show off just how delicious beer can make a cupcake! Stout in your cupcake, and Bailey’s in your buttercream if you’re feeling bold.
Just imagine all of the rich, smooth, maltiness of a stout boosting the flavor of your chocolate cupcake. The fluffy sour cream addition keeps these cupcakes from getting too deep and roasty.
So pop open a bottle of stout, and pour it right into that cupcake batter.
Chocolate Stout Cupcakes
Prep Time – 30 mins
Cook Time – 18 mins
Total – 48 mins
Yields 18 cupcakes
¾ cup of unsweetened cocoa powder
2 cups sugar
2 cups all-purpose flour
1 tsp baking soda
pinch of salt
½ cup (1 stick) butter, melted and cooled
1 Tbsp pure vanilla extract
¾ cup sour cream
Preheat the oven to 350° F. Line your cupcake pan with liners, or simply grease it if you aren’t working with liners.
Whisk together the cocoa powder, sugar, all-purpose flour, baking soda, and pinch of salt salt in a small mixing bowl.
In another large mixing bowl, combine your melted butter and pure vanilla extract. Slowly add the stout to your liquids, whisking as you pour. Beat in the 3 eggs, one at a time. Add in your sour cream and whisk until the mixture is smooth.
Pour the dry ingredients into the liquids in small increments, stirring to combine between each addition.
Fill your pan so that each space is a bit more than ¾ full (this should make approximately 18 cupcakes). Bake until the cupcakes are just set, 16-18 minutes, rotating the pan halfway through cooking.
Bailey’s Buttercream Frosting
Total time – 10 mins
Yields frosting for 24 cupcakes
3 sticks of unsalted butter, softened to room temperature
4 cups confectioner’s sugar
3 Tbsp Bailey’s Irish Cream liqueur
Cream your 3 sticks of butter until smooth. Add in your powdered sugar in small increments, scraping down the sides of your bowl as you go. Add in the Bailey’s, and beat together the mixture until combined and smooth.