Chocolate Stout Cupcakes Recipes

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

CHOCOLATE-STOUT CUPCAKES

Steps:

• Cream Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
• Cupcakes: Preheat oven to 375 degrees. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt.
• Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream.
• Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.
• Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into 1/2-inch-long pieces.
• Spread cupcakes with 2 cups frosting (reserve remaining for another use). Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve.

CHOCOLATE STOUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
• In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
• Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
• To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
• Top each cupcake with a heap of frosting and dust with cocoa.

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
• Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
• Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

CHOCOLATE-STOUT CUPCAKES WITH MAPLE-BACON FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Bring stout and butter to a boil in a saucepan over medium-high heat, about 5 minutes. Set aside, stirring occasionally, until butter has melted. Mix in cocoa powder until smooth.
• Mix flour, sugar, baking soda, and salt together in a bowl until thoroughly combined.
• Mix eggs with sour cream in a large bowl using an electric mixer on low until well combined. Add beer mixture slowly, followed by flour mixture, until batter is smooth.
• Divide batter between the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 17 to 19 minutes.
• Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
• Meanwhile, lay bacon strips on an aluminum foil-lined baking sheet. Baste with 1 1/2 tablespoons maple syrup, covering both sides.
• Bake in the preheated oven for 8 minutes. Turn bacon over, baste with remaining syrup, and bake until browned and crisp, about 8 minutes more, watching to make sure not to burn.
• Remove bacon and lay strips on parchment paper so they don't stick to foil upon cooling. Let cool completely, 10 to 15 minutes. Chop into pieces.
• Combine butter and powdered sugar in a bowl using an electric mixer until smooth. Beat in cream cheese until smooth. Beat in maple syrup. Frost cooled cupcakes and top with bacon bits.

GUINNESS CHOCOLATE CUPCAKES WITH MOCHA GUINNESS BUTTERCREAM

Steps:

• In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20 minutes. Set 1/2 cup aside to cool for 10-15 minutes before using in the cupcake batter. While it's warm, mix the rest of the reduced Guinness (about 2-2.5 Tablespoons) with the 2 teaspoons of espresso powder used in the frosting. Set this mixture aside for step 5. You can do this step 1 day ahead of time if needed. Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.
• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners - this recipe makes about 16 cupcakes. Set aside.
• Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.
• Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• Have the Guinness/espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners' sugar, cocoa powder, milk, reduced Guinness/espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. (I always add 1/8 teaspoon.) If you want the frosting a little thicker, add 1/4 cup (30g) of confectioners' sugar.
• Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip.
• Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.