Chocolate Stout Cupcakes
Moist, chocolatey cupcakes made with stout beer.
Servings 48 cupcakes
Ingredients
- 2 cups stout beer I use Rogue Chocolate Stout
- 4 sticks butter
- 1 1/2 cups cocoa powder
- 4 cups all purpose flour
- 4 cups sugar
- 2 teaspoons baking soda
- 4 eggs
- 1 1/3 cups sour cream
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 350 degrees. Line 2 muffin pans with cupcake wrappers. Because this recipe makes so many cupcakes, you will need to bake the cupcakes in two batches or cut the recipe in half.
- Put beer and butter into a medium large saucepan. Heat over medium heat until the butter has melted and the mixture starts to simmer.
- Take off the heat and stir in cocoa powder. Set aside to cool for a few minutes.
- In a separate large bowl, beat together eggs and sour cream.
- Slowly pour in cooled chocolate mixture. Beat to combine. Beat in sugar.
- Add in baking soda and flour and mix by hand until just combined.
- Divide cupcake batter into the cupcake pan.
- Bake at 350 degrees for 15-20 minutes. Remove from oven. Allow to cool in muffin pan for about 5 minutes then take the cupcakes out of the muffin pan to finish cooling on cooling rack.
- Frost as desired.
Notes
This is a runny batter. Don't worry, it will bake up just fine.