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Decadent Chocolate Stout Cupcakes with Cream Cheese Frosting

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These cupcakes are luxuriously moist with an intense chocolate flavor complemented by a slight malty bitterness from stout beer, topped with a creamy, tangy cream cheese frosting. Perfect for a quick, easy, and crowd-pleasing dessert with a grown-up twist.

Ingredients

Scale
  • 1 cup (240 ml) stout beer (preferably Guinness)
  • ½ cup (115 g) unsalted butter, cut into pieces
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 ½ cups (190 g) all-purpose flour (can substitute with gluten-free blend)
  • ⅓ cup (35 g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a small saucepan over medium heat, gently warm the stout beer with the butter until the butter melts completely (about 120°F/50°C). Do not boil.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until pale and slightly fluffy, about 2 minutes.
  4. Pour the warm stout and butter mixture into the egg mixture and whisk to combine.
  5. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
  7. Fill each cupcake liner about two-thirds full with batter.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy, about 3 minutes.
  11. Gradually add powdered sugar, beating on low speed to avoid a sugar cloud, then increase speed until fluffy.
  12. Stir in vanilla extract and a pinch of salt.
  13. Once cupcakes are fully cooled, spread or pipe the cream cheese frosting generously on top.
  14. Optional: Sprinkle a little cocoa powder or shaved chocolate on top.
  15. If frosting is too soft, chill in the fridge for 15 minutes before piping.

Notes

Do not overmix the batter to avoid tough cupcakes. Use room temperature eggs and cream cheese for smooth frosting. Warm stout and butter mixture should be warm, not hot, to prevent scrambling eggs. Let cupcakes cool completely before frosting to prevent melting. Chilling frosted cupcakes for 30 minutes helps set the frosting. Variations include gluten-free flour, adding cinnamon or espresso powder, and vegan substitutions.

Nutrition

Keywords: chocolate cupcakes, stout beer cupcakes, cream cheese frosting, easy dessert, moist chocolate cake, homemade frosting, gluten-free option, vegan adaptation

Find it online: https://clunkcook.com/decadent-chocolate-stout-cupcakes-recipe-easy-homemade-cream-cheese-frosting-tutorial/