Chocolate Stout Cupcakes with Stout Fudge Frosting

Tue, Jun 17, 2014

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Deep, robust and richly rewarding. Just as Deschutes Brewery describes its Obsidian Stout you could describe these chocolate stout cupcakes in which the chocolate and espresso flavors from the stout beer pair perfectly with the decadent chocolate cake.

These cupcakes are a crowd-pleaser during any season and for any occasion. I made them for a “Beer & BBQ” graduation party, for a graduate who had worked at Deschutes Brewery. And it also happened to be Father’s Day so I couldn’t help but think of making them to celebrate all of you dads out there. For summer BBQ’s and potlucks when the beer is flowing, and for cozy winter nights when a rich, chocolate comfort food is needed, simply use stout or porter beer for the liquid in your favorite chocolate cake recipe.

To top off the cake, I highly recommend this Instant Fudge Frosting from Sweetapolita (one of my new favorite blogs!). I adapted it slightly, using Obsidian Stout in place of the half and half. It comes together quickly in the food processor. In addition to being easy to make, it is sinfully rich and creamy. I envision using this frosting, with and without the beer, in so many different desserts.

Another of our favorites is my grandma’s chocolate cake, in which you could substitute the stout for the buttermilk.

Chocolate Stout Cupcakes with Stout Fudge Frosting

Recipe Type: Dessert

Author: Itsy Bitsy Foodies

Prep time: 45 mins

Cook time: 15 mins

Total time: 1 hour

Serves: 25+

The chocolate and espresso flavors from the stout beer pair perfectly with decadent chocolate cake and fudge frosting.

Ingredients

Chocolate Stout Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 1/2 cups (1 12-ounce bottle) Obsidian Stout beer
Stout Fudge Frosting {Adapted from Sweetapolita}
6 ounces unsweetened chocolate, melted and cooled
4-1/2 cups (563 g) powdered sugar (no need to sift)
1-1/2 cups (3 sticks) unsalted butter, at room temperature
6 Tbsp Obsidian Stout beer
1 Tbsp vanilla extract

Instructions

Chocolate Stout Cake

Sift the flour and cocoa powder, and combine the dry ingredients in a large mixing bowl.
Add the eggs, buttermilk, oil and vanilla.
Beat the batter on medium speed for two minutes until fully mixed.
Add the beer and stir until just incorporated. (The batter will be thin.)
Pour the batter into prepared cupcake liners (or two 9-inch cake pans that are greased and floured.)
Bake the cupcakes at 350 degrees for 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cupcakes for a few minutes in the pan and then transfer to a wire rack to cool completely.
Frost with Stout Fudge frosting.

Stout Fudge Frosting {Adpated from Sweetapolita}