Maybe there’s been a rampant cupcake trend in the Untied States over the past few years. And maybe there’s been speculation about said cupcake bubble bursting. But as long as we all can deliver little pre-portioned mini cakes to loved ones during summer get-togethers, why would we stop this flourishing fad? Especially when we can get craft beer involved in the movement.
Chocolate stout cupcakes are my Exhibit A that this is a trend that’s here to stay. Plus, what’s better than enjoying that cupcake with a beer?
Chocolate Stout Cupcakes with Maple Bourbon Frosting and Pretzels
For the cupcakes :
- 4 wt oz (about 1 cup) dark chocolate chips
- ½ cup unsalted butter
- ¾ cup stout beer
- 1¾ cup granulated sugar
- 2 large eggs plus one yolk
- 3 Tbsp canola oil
- ⅓ cup buttermilk
- 1 tsp vanilla extract
- 1½ cups flour
- 1½ tsp baking powder
- 1 tsp espresso powder
- ½ cup cocoa powder
- 1 tsp salt
For the frosting:
- 16 wt oz cream cheese, softened
- 1 cup unsalted butter, softened
- 1½ cups powdered sugar
- ¾ cup real maple syrup
- 1 fl oz bourbon
- ¼ tsp salt
- ½ cup crushed pretzels
Preheat oven to 350.
In the top of a double boiler (or a bowl set over gently simmering water), add the dark chocolate and butter, stirring frequently until just melted. Stir in the chocolate stout.
In the bowl of a stand mixer beat the sugar, eggs, and yolks until well combined, light and fluffy, about 3 minutes.
Add the oil, buttermilk, and vanilla. Beat until well combined.
Slowly add the chocolate, beating until all ingredients are well incorporated, scraping the bottom to make sure all is well combined.
In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.
Sprinkle the dry ingredients over the wet ingredients. Stir until just combined.
Line a muffin tin with cupcake papers. Fill the cupcake papers ¾ full.
Bake at 350 for 16-18 minutes. Allow to cool completely.
In the bowl of a stand mixer, add the cream cheese and butter. Beat until well combined.
Add the powdered sugar. Mix until well combined.
Slowly add the maple syrup and bourbon. Mix until well combined.
Frost the cooled cupcakes with the maple bourbon frosting. Sprinkle with crushed pretzels.
Makes 24 cupcakes .