I’m kinda embarrassed to say that my boyfriend, Andrew knows his way around the kitchen better than I do. Whenever we cook together, the end result is almost always better than anything I could make by myself. And whenever he cooks without me…well, you get the idea.
We had long been wanting to make Guinness cupcakes but we replaced the Guinness with Andrew’s homebrewed Chocolate Milk Stout. We borrowed from a few different recipes, but Smitten Kitchen’s “Chocolate Whiskey and Beer Cupcakes” is the best and easiest to follow. We looked up a few frosting and glaze recipes but ultimately we created our own concoction for that using amounts of ingredients that we never bothered to write down (oops!) We even used some of the homebrewed stout for the glaze, too!
Cupcake Recipe
- 1 cup stout
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder (Dutch-pressed)
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
Directions
Preheat oven to 350°F. Line 24 cupcake cups with liners. In a large saucepan, bring 1 cup stout and 1 cup butter to a simmer over medium heat. Add in cocoa powder and whisk until the mixture is smooth. Turn off heat and cool slightly.
In a large bowl, whisk together flour, sugar, baking soda and salt. Using an electric mixer, beat eggs and sour cream in a separate bowl. Add chocolate stout mixture to egg mixture and beat until combined. Next, add flour mixture and beat on slow speed. Fold in batter until it is entirely combined.
Fill cupcake liners 2/3 of the way. Bake for 22 minutes and let the cupcakes cool on a drying rack.
Stout Cream Cheese Glaze:
- 8 ounces cream cheese at room temperature
- Milk
- Chocolate milk stout
Sweet Splendor 