Chocolate Stout Cupcakes

November 17th, 2008 by katie

Ever since I saw this post at Pinch My Salt a few weeks ago, I knew I had to try a chocolate stout cake. I am not a huge sweet fan (I know you could tell) but there was something about combining rich, dark chocolate and creamy, malty stout beer that I knew would be incredible.

And it was, let me tell you. Deep and complex chocolate flavor without the sugary sweetness found in many chocolate cakes. The cake is moist and delicate and not too sweet. There is no bitterness or hoppiness from the beer, just rich dark chocolate flavor. It’s no sickly sweet, need a glass of milk cake, for sure. These are earthy, dark, have with a mug of black coffee cupcakes.

This recipe makes a ton and is originally intended to make a large three layer cake. I made cupcakes-because I wanted to be able to give most of it away (lest I not fit into my pants). I made exactly 4 dozen cupcakes or approximately 12 cups of batter. It is difficult to measure exactly because I actually dug in with a spoon for a bit while the first batch was baking. I mean, seriously, it is incredible.

Chocolate Stout Cupcakes

makes 48 cupcakes, prep time 10 min, cook time 40 min, adapted from Bon Apétit, September 2002
  • 2 cups stout ( I used Young’s Double Chocolate Stout, you can also use Guinness)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream
  1. Preheat oven to 350°F. Prepare cupcake or cake pans as desired.
  2. Bring beer and butter to a simmer, stir in cocoa powder until smooth. Remove from heat.
  3. Combine flour, sugar, baking soda and salt in a large bowl.
  4. In a large mixing bowl (12+ cups!) beat together eggs and sour cream.
  5. Slowly pour in chocolate mixture. As any time you are adding a hot liquid to eggs, dribble it in very slowly at first so you do not curdle your eggs.
  6. Beat to combine then stir in flour mixture, scraping sides and ensuring batter is well mixed.
  7. Pour batter evenly into lined cupcake pans and bake for approximately 15 minutes or until a tester comes out clean.
  8. Allow cupcakes to cool completely before frosting.

I frosted these with a cream cheese and kahlua buttercream which didn’t impress me much. Next time I think I would prefer a simple whipped cream or ganache topping.  Here is the recipe reduced to 1 dozen cupcakes (with chocolate ganache) and here is my favorite vanilla bean cream cheese frosting (also go here to see how I learned to make pretty frosting swirls).

Print Friendly

Posted in Desserts

9 Responses

  1. Zoë François

    These look fantastic! I love the combination, just perfect for celebrating!

  2. DD

    That looks like just about my favorite type of cupcake. Chocolate + stout = humina humina humina.

  3. noble pig

    These sound divine…just divine. Stout changes chocolate in such a good, rich way.

  4. Rosa

    Congrats! Those cupcakes look terrific!

    Cheers,

    Rosa

  5. Keri

    I must tell you, your site is absolutely sinful!! looking at all the pics makes my mouth water. I want to go out and by the stuff and make the cupcakes and the pizza bites and omg…. yummy… i heart your blog!

  6. sweetbird

    hey you, yes you. you with your awesome recipes and your great photos…could you control your awesomeness for a moment?

    really, these look amazing.

  7. Sonya

    Wow. These look awesome. Can I make these for preschoolers? Not sure with the beer and all. My daughter is turning 3 and I’d like to bring in cupcakes. These cupcakes.

    They are cooked so the alcohol isn’t really a factor in the final cupcake but consider this: My kids didn’t like them the first time I made them. They have a very “grown-up”, dark chocolate flavor. They do love this frosting though, so good luck! -Katie

  8. Jana

    These cupcakes were amazing. I made them for my friend’s 21st Birthday and we all loved them. However, I STRONGLY suggest you use the smaller recipe of only 12 cupcakes. Ours made over 54 cupcakes, and was a little overwhelming for my kitchenaid mixer. I tried to feed them to the UPenn football team (all friends of said birthay boy) but even they couldn’t finish them!

    Top notch and definitely something I will continue to make in the future…thanks for the great recipe!!!

  9. Ms. Gottabody

    DELICIOUS!!!!!! not too sweet just perfect. yum!

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

Blog Widget by LinkWithin