Double Chocolate Stout Mini Cupcakes

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Moist chocolate stout cupcakes topped with a creamy chocolate stout buttercream are a fun dessert for any beer lover!

Double Chocolate Stout Mini Cupcakes

I don’t have a ton of photos of these cupcakes because I was too busy the day of Matt’s party with everything else.  However, these cupcakes are too good not to share and were a fun dessert to play into the theme.  The flavor of the stout actually comes through really well and the cupcakes themselves are very moist.  Typically I’d frost the cupcake with a basic vanilla, but I had extra beer so into the frosting it went!


Double Chocolate Stout Mini Cupcakes

Cake recipe from Sweetapolita who adapted it from King Arthur Flour

Makes 5 dozen mini cupcakes

Chocolate Stout Cupcakes


8 fluid ounces (1 cups ) stout or dark beer (I used Sam Adams Chocolate Stout)
8 ounces (1 cups  / 2 sticks) unsalted butter, cut into cubes
2 2/3 ounces (~1/3 cup) dark unsweetened cocoa powder, sifted
8 1/8 ounces (~2 cups) all-purpose flour
13 5/8 ounces (~2 cups) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, at room temperature
1/4 cup plus 3 tablespoons sour cream or greek yogurt, at room temperature (I’ve used fat free and light versions of each successfully)


Pre-heat oven to 350 degrees; line mini cupcake pans with cupcake liners or grease the cups with butter flour or non-stick cooking spray; set aside
In a large heavy duty saucepan, melt butter and stout over medium heat, stirring occasionally
Remove from heat and sift in cocoa powder until smooth; pour into a heatproof bowl and set aside
In a medium bowl, whisk together flour, sugar, baking powder and salt; set aside
In the large bowl of an electric mixer with a paddle attachment, beat eggs and sour cream or yogurt at medium speed until well combined (about three minutes)
Add the stout mixture and mix on low speed until combined; scrape sides of the bowl with a spatula
Add the dry ingredients and mix on low speed just until combined; do not overmix
Distribute batter evenly among cupcake cups (just below rim of cupcake liner)with a small ladle or ice cream scoop
Bake in center of oven for 10-12 minutes or until a toothpick comes out clean; do not overbake
Set cupcakes aside to cool and make frosting

Chocolate Stout Buttercream


8 ounces (1 cup / 2 sticks) unsalted butter, softened at room temperature
2 cups powdered sugar
1/4 cup cocoa powder
4 ounces stout or dark beer (I used Sam Adams Chocolate Stout)


In the large bowl of an electric mixer with whisk attachment, beat butter on high speed until smooth and creamy
Add powdered sugar and mix on low speed for one minute; increase speed to medium high and beat for three minutes or until light and creamy
Add cocoa powder and half of stout and mix on low speed; add more stout if mixture appears dry; use a spatula to scrape sides of the mixing bowl
Increase speed to medium high and beat for several minutes or until frosting is light and fluffy
Pipe or spread onto cooled cupcakes as desired


Frosted cupcakes are best served day of baking
To make ahead:
Bake cupcakes and make frosting up to one month in advance; cupcakes in a ziplock bag and frosting in a sealed tupperware container
Defrost cupcakes at room temperature and frosting in refrigerator for several hours; frost cupcakes as directed prior to serving


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6 Responses to “Double Chocolate Stout Mini Cupcakes”

  1. Joanne November 5, 2013 at 6:38 am #

    I’m definitely into stout in my desserts so DOUBLING it..seems like a good idea.

  2. Bianca @ Confessions of a Chocoholic November 5, 2013 at 3:26 pm #

    These are the perfect “guy” cupcakes :)

  3. Dina November 8, 2013 at 1:46 pm #

    they look yummy!

  4. Jenny @ BAKE November 10, 2013 at 3:45 pm #

    Chocolate and stout cupcakes are my favourite! these look gorgeous!

  5. Tracey November 10, 2013 at 4:53 pm #

    I’ve made chocolate stout cake several times, but I don’t think I’ve ever made a stout buttercream to go with it. Love this idea!!

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