Chocolate Stout Cupcakes with Frosting

If you have any Guinness left in the house from St. Patty's Day celebrations last week, and you like chocolate and have an inkling for cupcakes then I highly suggest you try these.

I made them exactly a week ago and they will be my go-to St. Patty's Day treats. They were fairly easy for cupcakes, and were a big hit with my fellow revelers after the traditional corned beef and cabbage. Although, shockingly, I've made it 30 years in life and never tried this traditional feast. I'm a little embarrassed to admit that when I said, "we should have this every year" the response was "we do." HA - who knew.

These cupcakes are a bit thicker than normal cakes kind of like gingerbread. The frosting sat nice and creamy on top and was a nice compliment to the denseness of the cake. Though I had them for last weeks "green" holiday, they would also go well with this brisket I made last fall.

Chocolate Stout Cupcakes with Vanilla Cream Cheese Frosting
adapted from this recipe at Pinch My Salt

chocolate stout cupcakes

2 large eggs, at room temperature
1/2 cup plain, non-fat yogurt (full-fat or sour cream would also work, but they would probably be even denser)
6 oz dark stout, at room temperature (I used Guinness)
2 teaspoons vanilla extract
1/2 cup cacao powder (dutch-processed or unsweetened cocoa would probably also work)
1 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon ground cinnamon
6 tablespoons melted butter (I used unsalted)

Preheat oven to 350 degrees F and set rack to the center of the oven. Line a cupcake pan with 12 papers and set aside.

Melt butter and set aside.  In a large bowl, preferably with a pouring spout, whisk together eggs and yogurt.  Add beer and vanilla and whisk until well combined.  In a separate bowl sift together the dry ingredients (cacao powder, sugar, flour, baking soda and cinnamon).  Add about a third of the flour mixture into the wet ingredients and blend well (I whisked by hand, but a hand-mixer would make it much easier). Continue adding a third at a time until the flour mixture is blended into the wet mixture.  Add the butter and mix until well combined.  Pour batter into the 12 cups, filling only about 3/4's full.

Bake for about 20-30 minutes until the center comes out just barely moist.  The cupcakes will continue to cook in the pan once they are out of the oven.  Place the pan on a wire rack and let cool for 10 minutes.  Remove cupcakes from pan and place on rack until completely cooled.  Wait until cupcakes are cool to frost.

vanilla cream cheese frosting

8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
green sprinkles (optional)

Using a stand mixer (or hand mixer) blend cream cheese, butter and vanilla until well combined.  Gradually add the powdered sugar, mixing until fully incorporated (I had to scrape down both the sides and the bottom of the bowl several times to combine everything).  Use immediately, or store well-sealed in the refrigerator.  Top with sprinkles.

To frost these cupcakes I used my small cookie dough scoop and dolloped two scoops on top, then using a small off-set spatula I smoothed out the frosting to fully cover the top of the cupcakes and topped with sprinkles.


Stats: 16 cupcakes, and frosting for at least that many plus more.
Time: This took about an hour and half with maybe a bit more in cooling time, but over all it came together easily. The batter can be stored for several days before making along with the frosting.  The frosting should be room temperature when frosting the cupcakes. 
Seasonal Ingredients: Unfortunately none to speak of...oh that's sad.  I'll have to make sure my next dessert has something seasonal.