Chocolate Stout Cupcakes

Chocolate Stout Cupcakes are deep, dark stout beer infused cupcakes, topped with chocolate whipped cream frosting, and a drizzle of stout glaze on top.

Course Dessert
Cuisine American
Keyword chocolate cupcakes, chocolate stout, cupcakes
Prep Time 25 minutes
Cook Time 18 minutes
Cool down time 1 hour
Total Time 1 hour 43 minutes
Servings 18
Calories 375 kcal


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
US Customary - Metric


Chocolate Stout Cupcakes:

  1. Preheat oven to 350° and line cupcake baking pan with cupcake liners.

  2. 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.

  3. Cool down the mixture a little bit before adding to the batter or it will scald the eggs. 

  4. 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. 

  5. 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.

  6. 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.

  7. 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. 

  8. Let cupcakes cool completely before adding frosting.

Stout Glaze:

  1. Make stout glaze while cupcakes are baking because it will need time to cool down.

  2. 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.

  3. 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:

  1. 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.

  2. 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. 

  3. Keep the frosting refrigerated until ready to frost the cupcakes.

  4. When cupcakes are cooled, frost each cupcake with chocolate whipped cream and drizzle some stout glaze on top.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Chocolate Stout Cupcakes
Amount Per Serving
Calories 375 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 87mg29%
Sodium 153mg7%
Potassium 139mg4%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 26g29%
Protein 4g8%
Vitamin A 790IU16%
Vitamin C 0.2mg0%
Calcium 47mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.