Total Time: 40 mins
Prep: 15 mins
Cook: 25 mins
Yields: 24 cupcakes
For my sisters Bridal Shower this August I centered the theme around Craft Beer and Food pairings. One of my favorite all time beer and food pairing is stouts and chocolate. I decided to make some classic Chocolate Stout cupcakes as my shower dessert. Instead of using Guinness which you will find in almost all the recipes online, I used Young’s Double Chocolate Stout which is a sweeter, chocolaty stout making the cupcakes that much sweeter and chocolaty. Another bonus with using the Young’s Stout; it comes in a 16.9 oz bottle and you only need 12 ounces for the recipe, leaving you with 5 ounces to drink while you’re baking! These were super easy to make and totally delicious. Also, despite the beer in the batter these are in fact kid friendly, they’ll just have to pair these with Root Beer instead.
3/4 cups unsweetened cocoa powder, plus extra for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
1 (12 oz) bottle of Stout Beer (Young’s Double Chocolate Stout)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cups sour cream
Cream Cheese Frosting
Preheat oven to 350*F
In a large bowl, combine cocoa powder, sugar, flour, soda and salt.
In a separate mixing bowl combine stout, melted butter and vanilla. Beat in eggs one at a time. Then mix in sour cream until all ingredients are mixed and smooth. Gradually mix in dry ingredients to your wet mixture.
Fill each of your cupcake cups 3/4 of the way full. Bake for 12 minutes then rotate the pans and bake for the remaining 12 to 13 minutes.
Let cupcakes cool completely before adding frosting. After they are frosted sprinkle with a little extra cocoa powder.
Enjoy with a Craft Stout of your choosing!
293 calories per serving, 11.2 g fat (6.7 g saturated fat), 45.6 g carbs, 2 g fiber, 3.5 g protien