Chocolate Stout Cupcakes
What better way to celebrate San Diego Beer Week than with beer cupcakes! We made Chocolate Stout cupcakes made with Modern Time’s Monster’s Park Imperial Stout. We adapted this recipe from The Butch Bakery Cookbook; for a step by step pictorial featuring Breckenridge Vanilla Porter, see baker Bridget Edwards’ blog
for the cupcakes:
- 12 tablespoons (1 & 1/2 sticks) unsalted butter
- 1/2 cup dutch-process cocoa powder
- 3/4 cup porter or stout beer, poured and settled before you measure
- 2 large eggs
- 1/2 cup full-fat sour cream
- 1 & 1/4 cups unbleached all-purpose flour
- 1 & 1/4 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
for the frosting & topping:
(feel free to use all butter instead of a mix of butter & shortening)
- 8 TBSP unsalted butter, softened
- 1/2 cup shortening
- 4 cups powdered sugar
- 6 TBSP porter or stout, poured and settled before you measure
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 teaspoon of cinnamon
- Pinch kosher salt
- 1 & 1/2 cups coarsely chopped chocolate-covered pretzels
to make the cupcakes:
1. Preheat oven to 350. Line 24 muffin cups with liners.
2. In a small saucepan, melt the butter over low heat. Remove from heat and whisk in the cocoa until smooth. Stir in the beer and set aside to cool for at least 10 minutes.
3. With an electric mixer, beat the eggs and sour cream until smooth. Add in the cooled chocolate mixture and beat until combined.
4. Add the flour, sugar, baking soda and salt and beat on medium speed until combined. Scrape down the bottom and side of bowl as needed.
5. Divide the batter into the cups, filling about 2/3rd full. Bake for 15 minutes or until the cupcakes bounce back when lightly pressed with a finger or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes then remove and place on wire cooling racks to cool completely.
To make the frosting:
Use your hand mixer to beat the butter and shortening on medium until combined and fluffy. Add the powdered sugar, beer, vanilla, cinnamon and salt, mix on low until incorporated, then beat on medium-high for 3 minutes, or until light and fluffy.