Cupcaaaaaakes! My favorite. And beer! My other favorite.
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.
Yup. That’s a thing.
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.
Food just tastes so much BETTER with beer in it. You know? Yeah. You know.
Does anyone else feel like they’re getting a sugar high just from looking at these pictures? Because I’m like…whoa. Sugar high.
But also, please pass me another cupcake.
- 1 cup chocolate stout (I used Fort Collins Brewery Chocolate Stout)
- 3/4 cup dutch process cocoa
- 1/2 cup (1 stick) butter
- 2 cups sugar
- 2 eggs
- 1/2 tsp. salt
- 2 and 1/4 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
- In a small saucepan, melt butter. Add chocolate stout and bring mixture to a simmer.
- 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.
- 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.
- 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.
- Add vanilla extract to batter and stir to combine.
- 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!
- Pour batter into standard sized cupcake liners.
- Bake at 375 for 15-20 minutes, until a toothpick comes out clean.
- 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.