Chocolate Stout Cupcakes Recipe

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Chocolate Stout Cupcakes

Maggie Heden


Rich, moist, chocolaty cupcakes! The secret ingredient? Guiness!

pinch tips: How to Cream Butter & Sugar



3/4 c
cocoa powder
2 c
2 c
all purpose flour
1 tsp
baking soda
1 pinch
1 stick
butter, melted
1 can(s)
guiness stout beer
1 Tbsp
vanilla extract
3/4 c
sour cream


8 oz
cream cheese, softened
3/4-1 c
heavy cream, cold
1 lb
confectioners' sugar

Directions Step-By-Step

Preheat oven to 350 degrees. Whisk cocoa powder, sugar, flour, baking soda, and salt together in a large bowl; set aside. In another, larger bowl combine stout, butter, and vanilla. Beat in eggs, then mix in sour cream.
Gradually mix dry ingredients into wet, adding no more than a cup of dry at a time. Grease muffin tin (if using paper liners, be sure to spray them with cooking spray or you'll have a hard time removing the paper!), then fill 3/4 full.
Bake 12 minutes, then rotate pan and bake 12-13 minutes longer. Cool a few minutes in the muffin tin until the cupcakes are cool enough to handle, then cool completely on a wire rack. Once completely cool, frost.
In a medium bowl with an electric hand mixer or the bowl of a stand mixer beat cream cheese until fluffy. Beat in heavy cream, then reduce to a low speed to beat in confectioner's sugar to desired consistency. After frosting, dust cupcakes with a little cocoa powder.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts