Chocolate Stout Cupcakes

Total Time:
32 mins
Prep Time:
20 mins
Cook Time:
12 mins
24 servings
Dish Size:
Muffin pan
print this recipe
March 17, 2016


  • 1 (12 ounce) bottle dark beer
  • 1/2 cup butter, melted
  • 2 Tablespoons vanilla extract
  • 3 eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mini chocolate chips
  • 1/2 cup cream cheese, soft
  • 1/4 cup butter, soft
  • 1 1/2 pounds powdered sugar
  • 1/2 cup heavy cream


  1. Preheat oven to 350 degrees. 
  2. Place beer, melted butter and 1 1/2 tablespoons of vanilla in the bowl of a stand mixer. Mix on low until combined. 
  3. Mix in eggs and sour cream until smooth. 
  4. Add in cocoa powder, sugar, flour, baking soda and salt. Mix on low, scraping the sides of the bowl as needed. Stir in chocolate chips. 
  5. Line your temp-tations® cupcake pan with paper liners. You will have to bake these in multiple batches. Fill each liner 3/4 full with batter. 
  6. Bake for 12 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before removing from pan. 
  7. For the frosting, blend the cream cheese and butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. 
  8. Add in remaining 1/2 tablespoon of vanilla and mix well. 
  9. Pour in powdered sugar and heavy cream. Start mixer on low until sugar is fully incorporated; then increase speed until frosting is smooth. Add more heavy cream if needed. 
  10. Pipe or spread frosting onto each cooled cupcake. 
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