Chocolate Stout Cupcakes

Chocolate Stout Cupcakes might be a good recipe to expand your hor d'oeuvre recipe box. For 47 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 36 servings with 302 calories, 4g of protein, and 13g of fat each. Father's Day will be even more special with this recipe. 682 people were glad they tried this recipe. Head to the store and pick up milk, eggs, dutch process cocoa, and a few other things to make it today. It is a very reasonably priced recipe for fans of American food. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Fake Ginger. Overall, this recipe earns a not so awesome spoonacular score of 19%. Users who liked this recipe also liked Chocolate Stout Cupcakes, Chocolate Stout Cupcakes, and Chocolate Oatmeal Stout Cupcakes.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line a muffin tin with paper liners. Set aside.Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.In a separate bowl, whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.In another large mixing bowl, beat together the eggs and sour cream. Add the cooled stout-cocoa mixture, mixing to combine.Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.Fill muffin cups about 2/3 full. Bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean. Repeat with remaining batter.Cool completely on a wire rack before frosting.Beat butter until light and fluffy. Slowly add cocoa powder, powdered sugar, milk, and vanilla sugar. Beat until everything is incorporated. Add more powdered sugar or milk if you want a different consistency. Frost cupcakes once cooled.

 

Step by step:

1. Preheat oven to 350F. Line a muffin tin with paper liners. Set aside.

2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts.

3. Remove the pan from the heat, and add the cocoa powder.

4. Whisk until the mixture is smooth. Set aside to cool to room temperature.In a separate bowl, whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.In another large mixing bowl, beat together the eggs and sour cream.

5. Add the cooled stout-cocoa mixture, mixing to combine.

6. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.Fill muffin cups about 2/3 full.

7. Bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean. Repeat with remaining batter.Cool completely on a wire rack before frosting.Beat butter until light and fluffy. Slowly add cocoa powder, powdered sugar, milk, and vanilla sugar. Beat until everything is incorporated.

8. Add more powdered sugar or milk if you want a different consistency. Frost cupcakes once cooled.

Nutrition Information:

covered percent of daily need