Chocolate Stout Cupcakes are deep, dark stout beer infused cupcakes, topped with chocolate whipped cream frosting, and a drizzle of stout glaze on top. It’s a beautiful chocolate treat for every chocolate lover.
Don’t miss any of my chocolate cupcake recipes and try Salted Caramel Chocolate Cupcakes, Bourbon Chocolate Cupcakes, Marble Chocolate Cupcakes.
CHOCOLATE STOUT CUPCAKES
How can anyone resist chocolate cupcakes? Chocolate makes me very happy and I have a weakness for any chocolate baked treat. Chocolate cake, chocolate cupcakes, chocolate cookies, chocolate banana muffins, all these rich chocolate treats are amazing.
If you and your family love chocolate, these chocolate stout cupcakes should be on your immediate to-make list. The cupcakes are rich and moist. Stout beer only enhances the chocolate flavor without overpowering it. What helps bring out more stout flavor in the cupcakes is the sweet stout glaze.
This stout glaze is made simply by reducing stout and brown sugar together until it’s thickened. It has a deep, rich flavor and makes an absolutely perfect addition to the cupcakes. I like to add a little right on the cupcake, under the frosting, and drizzle some on top of the frosting as well.
Chocolate Whipped Cream Frosting balances these rich cupcakes perfectly because of its light and airy texture. It’s mildly sweet and creamy, which is a perfect compliment to the chocolate cupcakes.
HOW TO MAKE CHOCOLATE STOUT CUPCAKES
Make sure to use a bigger sauce pot to simmer butter and stout because beer has a tendency of raising pretty high when it starts to simmer.
Start by melting butter in a sauce pot over medium heat and once butter is melted, add stout. Whisk in cocoa powder and let the mixture get to simmer. When it starts to simmer, take it off heat. Cool down the mixture a little bit before adding to the batter or it will scald the eggs.
In a bowl of an electric mixer, add eggs and sour cream and beat until smooth. Beat in sugar and lower the speed to low. Add flour, baking soda, and salt and mix until combined.
Slowly pour in chocolate stout mixture while still on low speed. Let it mix until just combined and scrape sides and bottom of the bowl. Mix just a little bit until everything is combined.
Preheat oven to 350° and line a cupcake baking pan with cupcake liners.
Use an ice cream scoop to get an even amount of batter each time and scoop cupcake batter into each cup, filling it 3/4 of the way full. This recipe makes 18 cupcakes and you can either bake two pans at the same time or one at a time.
Bake cupcakes for 18-20 minutes. You can do a toothpick test to see if the cupcakes are done: insert a toothpick in the center of the cupcakes and see if it comes out clean.
HOW TO MAKE CHOCOLATE WHIPPED CREAM
Make sure to frost cooled cupcakes or the frosting will melt!
Use an electric mixer with a whisk attachment. Beat cold heavy whipping cream and cocoa powder starting on low sweet and gradually raising it to high. Pour in sugar while beating the whipped cream. Keep an eye of the frosting because it will whip fast. Beat it until stiff peaks appear and gradually lower the speed and turn it off.
Keep the frosting refrigerated until ready to frost the cupcakes.
HOW TO STORE CUPCAKES
Cupcakes can be easily stored frosted or unfrosted. If you’re making cupcakes ahead of time, don’t make the frosting until ready to serve the cupcakes.
Keep cupcakes in an air-tight container. Unfrosted cupcakes can be kept on the counter, in an air-tight container for about 2 days. You can also keep unfrosted cupcakes in the refrigerator for 3-4 days.
Frosted cupcakes should be stores in an air-tight container, in the refrigerator. Whipped cream frosting should be kept refrigerated. Frosted cupcakes should last for 2-3 days.
For the easiest storing of the cupcakes, use a cupcake baking pan that comes with a lid. That way the cupcakes will be kept separated and covered air-tight.
CAN I MAKE THESE CUPCAKES INTO A CAKE?
Absolutely! To make these cupcakes into a chocolate stout cake, double the recipe and use three 8-inch or two 9-inch round cake pans.
Make sure to grease the pan with some cooking spray and flour the pans. To flour the pans, sprinkle some flour in the pan and tap the pan to spread it around. Turn the pan over and tap on the bottom of it to get the excess flour out of the pan.
Divide batter among the cake baking pans evenly. It’s best to use a kitchen scale if available to make sure there is an even amount of batter in each pan.
Bake for about 35 minutes of using 8-inch pans and about 45 minutes if using 9-inch pans.
Once the cakes are baked and cooled, cut each one in half width-wise to create more cake layers. There will be enough frosting to frost all the layers if frosting recipe is doubled as well.
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Chocolate Stout Cupcakes
Ingredients
Chocolate Stout Cupcakes:
- 1 cup unsalted butter
- 1 cup stout beer
- 3/4 cup cocoa powder
- 2 eggs room temperature
- 3/4 cup sour cream
- 1 1/2 cups white granulated sugar
- 2 cups all purpose flour
- 1/2 tbsp baking soda
- 1/4 tsp salt
Chocolate Whipped Cream Frosting:
- 2 cups heavy whipping cream cold
- 1/4 cup cocoa powder
- 1/4 cup white granulated sugar
Stout Glaze:
- 3/4 cup stout beer
- 1/2 cup brown sugar
Instructions
Chocolate Stout Cupcakes:
- Preheat oven to 350° and line cupcake baking pan with cupcake liners.
- Using a medium sauce pot, melt butter and add stout. Whisk in cocoa powder and let the mixture get to simmer. When it starts to simmer, whisk and take it off heat.
- Cool down the mixture a little bit before adding to the batter or it will scald the eggs.
- In a bowl of an electric mixer, add eggs and sour cream and beat until smooth. Beat in sugar and lower the speed to low. Add flour, baking soda, and salt and mix until combined.
- Slowly pour in chocolate stout mixture while still on low speed. Let it mix until just combined and scrape sides and bottom of the bowl. Mix just a little bit until everything is combined.
- Use an ice cream scoop to get an even amount of batter each time and scoop cupcake batter into each cup, filling it 3/4 of the way full.
- Bake cupcakes for 18-20 minutes. You can do a toothpick test to see if the cupcakes are done: insert a toothpick in the center of the cupcakes and see if it comes out clean.
- Let cupcakes cool completely before adding frosting.
Stout Glaze:
- Make stout glaze while cupcakes are baking because it will need time to cool down.
- In a medium sauce pot, combine stout and brown sugar and bring to simmer over medium heat. Make sure not to use a pot that is too small because the beer raises quite a bit while simmering.
- Simmer for about 10-15 minutes, until the mixture is reduced enough to thicken and be able to coat the back of a spoon. Cool completely before adding to cupcakes.
Chocolate Whipped Cream:
- Use an electric mixer with a whisk attachment. Beat cold heavy whipping cream and cocoa powder starting on low sweet and gradually raising it to high. Pour in sugar while beating the whipped cream.
- Keep an eye of the frosting because it will whip fast. Beat it until stiff peaks appear and gradually lower the speed and turn it off.
- Keep the frosting refrigerated until ready to frost the cupcakes.
- When cupcakes are cooled, frost each cupcake with chocolate whipped cream and drizzle some stout glaze on top.
Notes
Nutrition
Katie Frederick says
Do you recommend a particular stout for these?
LyubaB says
I used Guinness stout in these cupcakes.
Stephanie says
Amazing cupcakes! We’re used a local stout and it came out so delicious! Thanks for the awesome recipe!
LyubaB says
So glad you enjoyed, them Stephanie! Thanks for stopping by!
June says
Can you make these without the beer?
Thanks
lyuba says
Hi there! I’m so sorry for not seeing this question, I’ve had such problem with some comments going into my spam folder. You know what you can do is substitute root beer. Do you like root beer? It would be cook in chocolate cupcakes and in the glaze.