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Chocolate stout cupcakes with peanut butter frosting
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Chocolate Stout Cupcakes

Moist, chocolatey cupcakes made with stout beer.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 48 cupcakes
Author Heather

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.