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Chocolate Stout Cupcakes

adapted from King Arthur Flour
Servings 36 cupcakes

Ingredients

  • 2 cups stout or dark beer such as Guinness
  • 2 cups 4 sticks unsalted butter
  • 1 ½ cups Dutch-process cocoa
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 4 cups sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 4 large eggs
  • ¾ cup sour cream

For the frosting:

  • ½ cup 1 stick butter, softened
  • cup cocoa powder
  • 3 cups powdered sugar
  • cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F. Line a muffin tin with paper liners. Set aside.
  2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
  4. In another large mixing bowl, beat together the eggs and sour cream. Add the cooled stout-cocoa mixture, mixing to combine.
  5. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
  6. Fill muffin cups about ⅔ full. Bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean.
  7. Repeat with remaining batter.
  8. Cool completely on a wire rack before frosting.

To make the frosting:

  1. Beat butter until light and fluffy. Slowly add cocoa powder, powdered sugar, milk, and vanilla sugar. Beat until everything is incorporated. Add more powdered sugar or milk if you want a different consistency. Frost cupcakes once cooled.