Salted Chocolate Stout Cupcakes

Cupcaaaaaakes! My favorite. And beer! My other favorite.


Salted Chocolate Stout Cupcakes


I love adding chocolate stout to chocolate cupcakes. Adding Guinness to cupcakes is, like, a “thing” now, but why limit yourself to just one kind of beer? I love the depth of flavor that chocolate stout lends to the cupcakes – it doesn’t taste “beer-y,” but the stout enhances the chocolate flavor and it makes them just WHAM BAM DELICIOUS.

Salted Chocolate Stout Cupcakes


Yup. That’s a thing.


Salted Chocolate Stout Cupcake


I adapted this cupcake recipe from my classic, go-to chocolate cake recipe, and I have to say, I don’t know if I’ll ever make this the old way again.


Salted Chocolate Stout Cupcake


Food just tastes so much BETTER with beer in it. You know? Yeah. You know.


Salted Chocolate Stout Cupcake


Does anyone else feel like they’re getting a sugar high just from looking at these pictures? Because I’m like…whoa. Sugar high.


Salted Chocolate Stout Cupcake


But also, please pass me another cupcake.


Salted Chocolate Stout Cupcake

Salted Chocolate Stout Cupcakes
  • 1 cup chocolate stout (I used Fort Collins Brewery Chocolate Stout)
  • ¾ cup dutch process cocoa
  • ½ cup (1 stick) butter
  • 2 cups sugar
  • 2 eggs
  • ½ tsp. salt
  • 2 and ¼ cups all-purpose flour
  • 2 tsp. baking soda
  • 1 cup buttermilk (I use 2 Tbsp. apple cider + 1 cup regular milk to make my buttermilk)
  • 1 tsp. vanilla extract
  • 1 recipe chocolate buttercream frosting
  • 2 Tbsp. kosher or large-flake salt
  1. In a small saucepan, melt butter. Add chocolate stout and bring mixture to a simmer.
  2. While stout and butter are heating up, beat sugar and eggs together. Add salt and flour and mix to combine (I use my stand mixer) - the mixture should be relatively dry and resemble coarse biscuit dough.
  3. Mix apple cider vinegar and milk together (or use 1 cup store-bought buttermilk). Add baking soda to buttermilk and stir to combine. If you use my buttermilk method, the mixture will foam up as the soda reacts with the vinegar.
  4. Stream buttermilk + baking soda mixture into batter and stir to combine. Be sure to scrape down the sides of the bowl if you are using a stand mixer to make sure everything gets incorporated.
  5. Add vanilla extract to batter and stir to combine.
  6. Once stout and butter mixture has come to a simmer, stir the cocoa into the hot liquid and whisk to work out any lumps. Remove mixture from heat and stream it slowly into batter, mixing as you go until everything is just combined. The batter will be thin - that's okay!
  7. Pour batter into standard sized cupcake liners.
  8. Bake at 375 for 15-20 minutes, until a toothpick comes out clean.
  9. Top with chocolate buttercream and a sprinkle of kosher salt. Serve immediately
Baking times vary by the size of the cupcakes. If you're making mini cupcakes, bake for only 10 minutes. If you choose to make an 8" cake round, bake for 25-30 minutes.

Don't add salt to these cupcakes until you are ready to serve - if it sits too long, the salt flakes will dissolve into the frosting and - while you'll still be able to taste it - they won't be visible.


Salted Chocolate Stout Cupcakes


Leave a Comment

  • Patty March 5, 2015, 3:54 PM

    These look really delicious! I may have missed it, I’m just wondering how many standard sized cupcakes does this recipe make?

  • Danielle September 8, 2014, 12:49 PM

    Just wanted to say I made these and they were so amazing. I got so many compliments. Thank you for sharing your recipe!

    • Jessie September 11, 2014, 9:50 AM

      I’m so happy to hear that! Thanks for letting me know how they turned out!

  • ben August 21, 2014, 10:23 AM

    Hi, thanks for your recipe, just a few questions… can I replace Apple cider vinegar with normal vinegar? And for the stout, can I replace with Guinness too? I don’t think I can find these ingredients in Malaysia… Sorry for my English… but I really want to try this.

    • Jessie August 21, 2014, 10:56 AM

      Yes, you can use white vinegar in place of apple cider vinegar. I like the taste of apple cider more, but plain vinegar works in a pinch. Also, you can absolutely use Guinness in this recipe – I do it all the time and love it! Good luck!

  • Vera Zecevic – Cupcakes Garden February 28, 2014, 8:57 AM

    I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  • Helen @ Scrummy Lane February 26, 2014, 2:08 PM

    Definitely pass me one of those cupcakes! Love the photos!

  • dina February 19, 2014, 1:20 PM

    these look delicious!

  • Kristan-the-broken-bread February 19, 2014, 12:28 AM

    I TOTALLY agree about tossing some sweet stout into cupcakes. I actually just posted some stout cupcakes on my blog too. Great minds think alike :) I like that you topped these guys off with chocolate buttercream, going to have to try that next time. great pictures by the way!!

    • Jessie February 26, 2014, 5:50 PM

      Thanks! Your stout cupcakes look beautiful – great minds DO think alike! :)

  • Queenie February 17, 2014, 10:50 PM

    Oh my! these look so GOOD. We don’t have the stout here in our area. The photo’s are awesome. Great job on baking these and photography.