Chocolate Stout Cupcakes

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.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Glass Half Full

Photo: Chocolate Stout Cupcakes

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 24 cupcakes
LEVEL: Easy

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
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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.
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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4

Newest Ratings and Reviews

Read all 7 reviews

  • on March 19, 2013

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    I didn't have time to go to thepacky, so I just added some spritzer. They are delicious!! They are so moist!! I actually love them so much that I find them better plain with a glass of mild than with the frosting! The frosting, though, is great too! I am going to make these again. No doubt there. Anyone who said they are no good made them wrong. Next time will make them with the beer.

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  • on March 29, 2012

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    not so good

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  • on February 02, 2012

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    Excellant cupcakes, dense , not as chocolately as I thought they would be, will make again and as always will try to cut back on the fat. The frosting is great and will make that again.

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