Sunday, March 10, 2013

Apparently I'm Not Such A Bad Baker...

Because I made these Chocolate Stout cupcakes this weekend and they are ah-mazing.


The recipe is from an article I recently wrote on cooking with beer. According to the chef, dark beers are made with a roasted malt, giving it a flavor characteristic similar to coffee. Coffee is known to make chocolate dishes more robust, and the dark beer in this recipe works in the same way.

As a bonus, these cupcakes are a great way to celebrate St. Patty's Day if you are unable to enjoy a pint of Guinness (like myself).

Chocolate Stout Cupcakes
Original recipe by Chef Leah Fogle, Appleton Beer Factor


1 1/2 cups chocolate stout (Guinness recommended)
4 oz. unsalted butter
3/4 cup Dutch-processed cocoa powder
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 1/2 tsp. baking soda
Preheat oven to 325 degrees. Line a cupcake or muffin pan with 24 regular-size cupcake liners.

Place the stout and butter in a medium-size saucepan and gently whisk together on medium heat until the butter is melted. Remove from the heat. Sift cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.

Fill the cupcake liners 3/4 full with batter and bake until the cakes spring back after touching, about 27 minutes (depending on your oven). Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.


1 lb. cream cheese, room temperature

3/4 lb. unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lbs. confectioners' sugar, sifted

Using an electric mixer with a paddle attachment, blend cream cheese, butter, vanilla and almond extract. Add the confectioners' sugar and mix until smooth. Pipe frosting onto cooled cupcakes using a star plain tip.

Note: I cut the frosting recipe in half and it was more than enough.

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