I love to make these once a year for St. Patrick’s Day. Yea, I’m Irish (what’s it to ya!) but I’m not really a beer drinker. That being said, the stout brings out (ooo, a rhyme!) a nice flavor in the cupcakes that all will enjoy.
Erin go braugh!!
Mini and Regular size Chocolate Stout Cupcakes
Chocolate Stout Cuppers
1 cup chocolate stout
1 cup unsalted butter (2 sticks)
¾ cups Dutch-processed cocoa
2 cups all purpose, unbleached flour
2 cups evaporated cane sugar
1 ½ teaspoons of baking powder
¾ teaspoon salt
2 large eggs (room temp)
3oz sour cream (1/4 cup + 2 tablespoons)
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
Place butter and stout in a double boiler (or a large metal bowl over a pan of simmering water). When butter has melted, remove from heat and stir in cocoa powder. Continue to mix until smooth. Cool to room temp.
Sift together flour, baking powder and salt in a large bowl. Mix in sugar. Set aside.
In a large bowl, beat eggs and sour cream together. Add the stout mixture and combine.
Add the flour mixture, mixing at a slow speed, scraping sides of the bowl. Mix an additional minute.
Using an ice cream scoop, scoop batter into lined tin, ¾ full and maybe a tad more.
Place muffin tin on center middle rack in the oven and bake for 22 minutes until toothpick or cake tester comes out clean (approx 14 minutes for mini cupcakes).
Chocolate Stout Cupcakes. Remove from oven and cool on a wire rack.
Frosting
8 oz bittersweet chocolate (72%), chips (or broken into small pieces)
1 cup of heavy cream
½ teaspoon of vanilla extract
Place the chocolate in a large, heatproof bowl. Heat cream in saucepan to a simmer or heat in microwave almost to a boil. Pour hot cream over chocolate and let it sit for one minute. Stir cream and chocolate together until completely combined and smooth. Stir in vanilla.
Set frosting in fridge for 1 – 2 hours until it begins to set up but is still spreadable.
Using a small spatula, frost the top of each cupcake. Decorate with green sanding sugar if desired.
