Thursday, March 17, 2011

Chocolate Stout Cupcakes


  • Happy St. Patrick's Day.  I made these cupcakes last weekend & they came out great. You can bake this as a 2 layer cake or as cupcakes.  This recipe makes about 38-40 cupcakes. I wasn't sure what these cupcakes would taste like, as I'm not a huge Guinness girl but the taste is great.  It really is a balance of chocolate and beer which doesn't sound like a great combo but it does work.  Add some Bailey's Chocolate Frosting and we have a tasty St. Patty's treat!

I'm having major trouble with loading pictures, I have to do some disk cleanup. I did add a picture of the finished product. 

  • Chocolate Stout Cupcakes
  • Recipe by King Arthur Flour
  • 2 cups stout or dark beer, such as Guinness
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 4 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 3/4 cup sour cream

Preheat the oven to 350°F.  Prepare cupcakes pan.
Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.
Whisk until the mixture is smooth. Set aside to cool to room temperature.
Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
In a large mixing bowl, beat together the eggs and sour cream.
Add the stout-cocoa mixture, mixing to combine.
Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
Fill the cupcake pans. 
Bake the the cupcakes 20-24 minutes, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before removing the cupcakes from the pans. Return to the rack to finish cooling completely before frosting

Bailey's Chocolate Frosting
Adapted from Allrecipes


5 C. Confectioners Sugar
8 Tbsp. Unsweetened Cocoa Powder
10 Tbsp. Butter
4 Tbsp. Evaporated Milk
1 Tsp. Vanilla Extract
3 Tbsp. Baileys Irish Cream


In a medium bowl, sift together the confectioners' sugar and cocoa, set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla & Bailey's Irish Cream.  Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Decorate with colored sugars and seasonal decorations.

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1 comments:

Katy Flynn said...

Does the beer cook out of these? I was hoping to give them out for a Halloween party.

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