Double Chocolate Stout Mini Cupcakes

Moist chocolate stout cupcakes topped with a creamy chocolate stout buttercream are a fun dessert for any beer lover!

I don’t have a ton of photos of these cupcakes because I was too busy the day of Matt’s party with everything else.  However, these cupcakes are too good not to share and were a fun dessert to play into the theme.  The flavor of the stout actually comes through really well and the cupcakes themselves are very moist.  Typically I’d frost the cupcake with a basic vanilla, but I had extra beer so into the frosting it went!

Double Chocolate Stout Mini Cupcakes

 

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Moist chocolate stout cupcakes topped with a creamy chocolate stout buttercream are a fun dessert for any beer lover!

Makes: Makes 5 dozen mini cupcakes

Ingredients

Chocolate Stout Cupcakes

• 8 fluid ounces (1 cups ) stout or dark beer (I used Sam Adams Chocolate Stout)
• 8 ounces (1 cups  / 2 sticks) unsalted butter, cut into cubes
• 2⅔ ounces (~1/3 cup) dark unsweetened cocoa powder, sifted
• 8⅛ ounces (~2 cups) all-purpose flour
• 13⅝ ounces (~2 cups) granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 eggs, at room temperature
• ¼ cup plus 3 tablespoons sour cream or greek yogurt, at room temperature (I’ve used fat free and light versions of each successfully)

Chocolate Stout Buttercream

• 8 ounces (1 cup / 2 sticks) unsalted butter, softened at room temperature
• 2 cups powdered sugar
• ¼ cup cocoa powder
• 4 ounces stout or dark beer (I used Sam Adams Chocolate Stout)

Instructions

Make the cupcakes:

1. Pre-heat oven to 350 degrees; line mini cupcake pans with cupcake liners or grease the cups with butter flour or non-stick cooking spray; set aside
2. In a large heavy duty saucepan, melt butter and stout over medium heat, stirring occasionally
3. Remove from heat and sift in cocoa powder until smooth; pour into a heatproof bowl and set aside
4. In a medium bowl, whisk together flour, sugar, baking powder and salt; set aside
5. In the large bowl of an electric mixer with a paddle attachment, beat eggs and sour cream or yogurt at medium speed until well combined (about three minutes)
6. Add the stout mixture and mix on low speed until combined; scrape sides of the bowl with a spatula
7. Add the dry ingredients and mix on low speed just until combined; do not overmix
8. Distribute batter evenly among cupcake cups (just below rim of cupcake liner)with a small ladle or ice cream scoop
9. Bake in center of oven for 10-12 minutes or until a toothpick comes out clean; do not overbake
10. Set cupcakes aside to cool and make frosting

Make the buttercream:

1. In the large bowl of an electric mixer with whisk attachment, beat butter on high speed until smooth and creamy
2. Add powdered sugar and mix on low speed for one minute; increase speed to medium high and beat for three minutes or until light and creamy
3. Add cocoa powder and half of stout and mix on low speed; add more stout if mixture appears dry; use a spatula to scrape sides of the mixing bowl
4. Increase speed to medium high and beat for several minutes or until frosting is light and fluffy
5. Pipe or spread onto cooled cupcakes as desired

Notes

Cake recipe from Sweetapolita who adapted it from King Arthur Flour
Frosted cupcakes are best served day of baking
To make ahead:
Bake cupcakes and make frosting up to one month in advance; cupcakes in a ziplock bag and frosting in a sealed tupperware container
Defrost cupcakes at room temperature and frosting in refrigerator for several hours; frost cupcakes as directed prior to serving

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