chocolate stout cupcakes

Posted on 16 February 2010

Chocolate Stout Cupcakes

adapted from pinchmysalt

2 large eggs, at room temperature
1/2 cup plain, sourcream, at room temperature
6 oz. dark stout, at room temperature
2 t. vanilla extract
1/2 cup dutch processed cocoa powder
1 cup sugar
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted

1. Preheat oven to 350 degrees.
2. Line a 12-cup cupcake pan with cupcake papers. Set aside.
3. Melt butter in microwave or on stovetop, then set aside.
3. In a large bowl, whisk together eggs, sourcream and melted butter. Add beer and vanilla, whisk until well combined.
4. Sift all the dry ingredients together (cocoa powder, sugar, flour, baking soda, and cinnamon) into a separate bowl.
5. Add about a third of the flour mixture into the wet ingredients and using a mixer, blend well. Add the rest of the flour mixture, a third at a time, mixing well after each addition.
6. Pour batter into the twelve cups, filling about 3/4 full.
7. Bake on center rack of the preheated 350 degree oven and for 25 minutes.
8. When cupcakes are done (toothpick inserted in center of a cupcake will come out clean), remove the from oven.  Let the cupcakes cool for about ten minutes then remove cupcakes from pan and let them cool completely.

things to think about:

The type of stout you use is important and I know there is a pretty popular brand of stout out there but it isn’t the only one.  I’m pretty lucky to have an inhouse beer expert that choose the kind of stout I used for the last two batches but if you are at a loss for choosing a great stout ask the friendly salesperson to help you choose one.  Remember to mention the ingredients in the cupcakes so all your flavors work together.

Cream Cheese Frosting

8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
4 cups powdered sugar
1/2 t. vanilla extract

In a medium bowl, blend together cream cheese, butter, and vanilla. Really take the time to blend these ingredients, you don’t want chunks of butter in your frosting. Gradually add powdered sugar, mixing well until it’s all incorporated. I added a pinch of cinnamon after I added the powdered sugar last time I made these and it was a welcomed addition but not necessary.  You can be fancy and use a piping bag to do the frosting but just using a sandwich bag and cutting the corner works just fine.