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Chocolate Stout Cupcakes

recipe-chocolatestoutcupcakes-1

Yield: 30 cupcakes

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Ingredients

  • 2 C. all-purpose flour
  • 3/4 C. cocoa powder
  • 1-1/2 C. sugar
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 C. dark corn syrup
  • 1 bottle (12 ounces) stout
  • 1/2 C. butter OR margarine, melted
  • 3 eggs
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 3/4 C. sour cream

Frosting:

  • 4 oz cream cheese, softened
  • 2 C. powdered sugar
  • Cocoa powder
  • 4 – 6 Tbsp. heavy cream

Directions

  1. Preheat oven to 350ºF. Grease 30 muffin cups (2-1/2 inch) or line with paper liners.
  2. Whisk together flour, cocoa, sugar and baking soda in a medium bowl and set aside. Combine corn syrup, beer, butter, eggs, vanilla and sour cream in a large mixer bowl. Beat with an electric mixer for two minutes. Gradually mix dry ingredients into wet ingredients until well blended. Batter will be very thin.
  3. Fill muffincups 2/3 full. Bake for 12 minutes; rotate pans and bake an additional 12 to 14 minutes or until wooden pick inserted in the center comes out clean. Cool five minutes; remove from pans onto wire rack. Cool completely.
  4. Beat cream cheese in a medium bowl until light and fluffy. Beat in powdered sugar and enough cream, on low speed, to make a creamy texture. Cover with plastic wrap and refrigerate until ready to use.
  5. Top each cupcake with a dollop of frosting and dust with cocoa powder.

Chocolate Stout Cupcakes

recipe-chocolatestoutcupcakes-1

Yield: 30 cupcakes

Ingredients

  • 2 C. all-purpose flour
  • 3/4 C. cocoa powder
  • 1-1/2 C. sugar
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 C. dark corn syrup
  • 1 bottle (12 ounces) stout
  • 1/2 C. butter OR margarine, melted
  • 3 eggs
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 3/4 C. sour cream

Frosting:

  • 4 oz cream cheese, softened
  • 2 C. powdered sugar
  • Cocoa powder
  • 4 – 6 Tbsp. heavy cream

Directions

  1. Preheat oven to 350ºF. Grease 30 muffin cups (2-1/2 inch) or line with paper liners.
  2. Whisk together flour, cocoa, sugar and baking soda in a medium bowl and set aside. Combine corn syrup, beer, butter, eggs, vanilla and sour cream in a large mixer bowl. Beat with an electric mixer for two minutes. Gradually mix dry ingredients into wet ingredients until well blended. Batter will be very thin.
  3. Fill muffincups 2/3 full. Bake for 12 minutes; rotate pans and bake an additional 12 to 14 minutes or until wooden pick inserted in the center comes out clean. Cool five minutes; remove from pans onto wire rack. Cool completely.
  4. Beat cream cheese in a medium bowl until light and fluffy. Beat in powdered sugar and enough cream, on low speed, to make a creamy texture. Cover with plastic wrap and refrigerate until ready to use.
  5. Top each cupcake with a dollop of frosting and dust with cocoa powder.

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