Double Chocolate Stout Mini Cupcakes

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

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

Yield: Makes 5 dozen mini cupcakes

Ingredients:

- 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)

- 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)

Instructions:

1. 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

2. In a large heavy duty saucepan, melt butter and stout over medium heat, stirring occasionally

3. Remove from heat and sift in cocoa powder until smooth; pour into a heatproof bowl and set aside

4. In a medium bowl, whisk together flour, sugar, baking powder and salt; set aside

5. 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)

6. Add the stout mixture and mix on low speed until combined; scrape sides of the bowl with a spatula

7. Add the dry ingredients and mix on low speed just until combined; do not overmix

8. Distribute batter evenly among cupcake cups (just below rim of cupcake liner)with a small ladle or ice cream scoop

9. Bake in center of oven for 10-12 minutes or until a toothpick comes out clean; do not overbake

10. Set cupcakes aside to cool and make frosting

11. In the large bowl of an electric mixer with whisk attachment, beat butter on high speed until smooth and creamy

12. 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

13. 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

14. Increase speed to medium high and beat for several minutes or until frosting is light and fluffy

15. Pipe or spread onto cooled cupcakes as desired

Notes:

Cake recipe from Sweetapolita

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