Chocolate Stout Cupcakes

Stout Cupcake

Well this week has certainly proved to be far more exciting than I originally thought it would be. For some reason or another I swam with a masters club. Now, I haven’t done any sort of intense cardio exercise in a very, very long time. The entire time I was swimming I kept asking myself: “Why did I think this was a good idea? This must be how Arnold Schwarzenegger felt when he started shooting The Last Stand. .  .“ However, swimming laps gave me a good excuse to bake myself some cupcakes and now here we are.

Stout Cupcake Ingredients

It’s St. Patrick’s Day this Sunday and we happen to also be going to a wedding—both of which traditionally tend to involve alcohol. So for tradition‘s sake I decided to do some experimenting and bake with beer, stout to be specific. And now if I ever go to a St. Patty’s Day party, I’ll have something to bring!

8559258246_c5471c2b75_zKelsey gave these cupcakes his stamp of approval (as my official food taster/guinea pig) and the experimenting seems to have been a success! The stout seemed to cut down the sweetness and give the cupcakes a nuttier flavor. (The original recipe that I used for guidance can be found here on Epicurious.)


Makes: 20-24 cupcakes



  • 2 cups flour
  • 2 cups sugar
  • 2 sticks unsalted butter
  • 1 cup stout
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup crème fraîche or sour cream
  • 1 tsp baking soda
  • 2 eggs
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened at room temperature
  • 1/2 cup heavy cream
  • 1/2 pound powdered sugar


Cupcake Directions:

  1. Preheat oven to 350 F. 
  2. In a bowl mix the flour, sugar, baking soda, and salt.
  3. In a separate bowl combine the crème fraîche with the eggs using an electric mixer (or super-strength and a whisk)
  4. In a heavy saucepan over medium heat, bring the butter and stout to a simmer. Whisk in the cocoa until smooth. Cool slightly.
  5. Add the stout mixture to the egg mixture and beat to combine.
  6. Add vanilla.
  7. Add flour mixture and beat the mixture on a slow speed until just combined using a spatula to scrape the edges of your bowl.
  8. Divide the batter into cupcake liners, filling them about 2/3 to 3/4 full.
  9. Bake for 16-18 minutes depending on your oven. Frost once completely cooled.


Frosting Directions:

  1. Whip together cream cheese and heavy cream. 
  2. Slowly beat in powdered sugar.
  3. Chill 5 minutes in the refrigerator or until easy to frost.

Finished cupcake