16 Mar Chocolate Stout Cupcakes
In my life Saint Patrick’s Day is quite special. For starters, my group of friends use this holiday weekend to reunite from far and wide. This would be amazing in itself, but the 17th also marks the day I met my boyfriend. Yep, he was a friend of a friend—the best recommendation you can find! All it took as that one introduction and we have been together ever since. Huge grin.
In honor of the 2-fold special weekend, I decided to create Chocolate Stout Cupcakes. Oooooooo….even the same starts your mouth watering. It’s a recipe from David Lieberman on the Food Network, but I of course added a few of my own twists. For starters, the original recipe calls for Guinness, however, I wanted to increase the chocolate, so I used Brooklyn Brewery’s Black Chocolate Stout.
The chocolate stout enhanced the rich chocolate flavor without adding any more sweetness. These cupcakes are light in texture, but the stout keeps them soft and moist. To add a sweet high note, I paired the chocolate cake with my own rich cream cheese frosting. This simple cupcake recipe allow you to make a special Saint Patrick’s Day treat in about 40 minutes.
Chocolate Stout Cupcakes
(yields 24 cupcakes)
3/4 cup unsweetened cocoa (Ghirardelli is wonderful)
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Brooklyn Black Chocolate Stout)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
1/2 to 1 cup butter, softened
1-2 teaspoon vanilla
3/4 cup box confectioners’ sugar
Preheat oven to 350 degrees F. Prepare 24 muffin tins with paper liners or grease. (Hint: take out the cream cheese and butter for the frosting and let it sit on the counter to warm to room temperature)
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 11-12 minutes and then rotate the pans. Bake another 11-12 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool 2 minutes before turning out.
Cream Cheese Frosting
While the cupcakes are baking you can create the frosting.
In a mixer, cream together the cream cheese and the butter until smooth.
Add the vanilla (I like 2 teaspoons)
Add the sugar a 1/4 cup at a time, mixing well after each cup. That’s it!
The frosting can be ahead of the time and stored in the refrigerator for a couple of days until needed. I recommend pulling it out of the refrigerator for a few minutes to help the frosting spread more easily.
I’m so looking forward to celebrating this weekend and know these cupcakes will create additional smiles. I’d love to know how your own cupcakes turned out and how you celebrate Saint Patrick’s Day.