Chocolate Stout Cupcakes

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Happy St. Patrick’s Day, everyone!

I’m sitting here at the airport waiting on my flight and sadly I’m not wearing green. The girls and I are going out for drinks tonight and I’ll make sure to put on some green then. I don’t want any random people pinching me at the bar and no one better pinch me in the airport. Whoever came up with the whole pinching thing is not my favorite person. Since I have some time, I wanted to post a recipe that totally fits the holiday, Chocolate Stout cupcakes with vanilla stout frosting.

I made these a couple weeks ago for my dad. He loves stout beer and anything sweet. A couple years ago, I made a whiskey cupcake and it totally made me fall in love with alcohol infused desserts. Strawberry champagne cupcakes are next on my list. The stout beer cupcakes are a great gift for your dad or your boyfriend yourself. I loved these and I don’t even like stout beer. These cupcakes are super easy to make and a fun idea for a St. Patrick’s Day treat. The cake is so moist, chocolatey and the frosting is perfectly whipped!

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Chocolate Stout Cupcakes with Vanilla Stout Frosting

INGREDIENTS

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DIRECTIONS

  1. Prepare your ingredients
  2. In an electric mixer, combine the sugar and butter until fluffy.
  3. Slowly mix in the eggs.
  4. Add unsweetend cocoa powder, salt and vanilla extract.
  5. Mix together the flour and the baking powder. Slowly add it to the batter on low speed.
  6. Slowly add in the stout beer.
  7. The batter should be semi-thick and lump free.
  8. Preheat the oven to 350 degrees. Line a baking sheet with cupcake liners. I spray the liners with cooking spray to make sure the cupcakes do not stick to the lining.
  9. Fill each cupcake liner with 1/4 cup of batter.
  10. This recipe makes 24 cupcakes.
  11. Bake 10-12 minutes, or until toothpick comes out clean from the center.
  12. Mix the frosting ingredients together.
  13. Place the frosting in the refrigerator to chill.
  14. Remove the cupcake from the pan and allow them to cool completely before frosting.
  15. Add 2-3 tablespoons of frosting to the cupcakes.
  16. I added a sprinkle of cocoa powder and a clover on top for decorations.
  17. Enjoy!

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In an electric mixer, combine the sugar and butter until fluffy.

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Slowly mix in the eggs.

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Add unsweetend cocoa powder, salt and vanilla extract.

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Mix together the flour and the baking powder. Slowly add it to the batter on low speed.

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Slowly add in the stout beer.

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The batter should be semi-thick and lump free.

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Preheat the oven to 350 degrees. Line a baking sheet with cupcake liners. I spray the liners with cooking spray to make sure the cupcakes do not stick to the lining.

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Fill each cupcake liner with 1/4 cup of batter.

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This recipe makes 24 cupcakes.

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Bake 10-12 minutes, or until toothpick comes out clean from the center.

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Mix the frosting ingredients together.

Place the frosting in the refrigerator to chill.

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Bake 10-12 minutes, or until toothpick comes out clean from the center.

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Remove the cupcake from the pan and allow them to cool completely before frosting.

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Add 2-3 tablespoons of frosting to the cupcakes.

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I added a sprinkle of cocoa powder and a clover on top for decorations.

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Enjoy:)

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What are you making this St. Patrick’s day?
How are you celebrating today?

Check out my other ST. PATRICK’S DAY posts! 

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