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Eatsy: Chocolate Stout Cupcakes

Mar 14, 2013

by Adrianna Adarme handmade and vintage goods

The holidays that are near and dear to my heart are the ones that celebrate with a feast (and booze). St. Patrick’s Day definitely falls into this category. Like like most holidays, I steer clear of crowded restaurants and bars and opt to celebrate at home. It’s easy enough. All you need is a plate of corned beef, vegetables, pickled cabbage, some Irish soda bread and, of course, these stout chocolate cupcakes topped with whiskey-spiked buttercream.

The stout in these cupcakes pretty much gets baked out, but the whiskey in the buttercream is front and center. If you’re making them for people that are alcohol-free or for children, simply replace the whiskey with milk. These cupcakes are decadent, perfectly sweet, chocolatey and so very moist. While I think they’re perfect for this Sunday’s St. Patrick’s feast, they’ll also work for any other celebration or get together where chocolate and booze are important.

Chocolate Stout Cupcakes with Whiskey-Spiked Buttercream
Yields 12 cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup stout
2 tablespoons whole milk
2 ounces (1/2 stick) unsalted butter, melted and cooled to room temperature
2 large eggs
1/4 cup Greek yogurt
1 tablespoon vegetable oil
4 ounces unsalted butter (1 stick), room temperature
1 1/2 cups powdered sugar, sifted
1 1/2 tablespoons Irish whiskey
1 teaspoon whole milk
Pinch of salt

1 cube of dark chocolate (optional)

1. Preheat the oven to 350 degrees Fahrenheit. Grease 12 cupcake liners with cooking spray and place them in the wells of a cupcake tin.

2. In a medium size bowl, combine the all-purpose flour, cocoa powder, white granulated sugar, brown sugar, baking soda and salt. Using a measuring cup, measure out the stout and add the milk, melted butter and eggs; beat until combined. Next, mix in the yogurt and vegetable oil and combine once more.

3. In two or three batches, add the dry ingredients to the wet ingredients and combine just until all flecks of flour disappear. Divide the batter between the cupcake tins, filling them about three-quarters of the way. You might need to use a trusty silicon spatula to get the rest of the batter out. Transfer the cupcakes to the oven and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Place the cupcakes on a cooling rack and cool to room temperature.

4. While the cupcakes are cooling, make the frosting. Using a stand-up mixer with the paddle attachment, beat the butter until fluffy, about 1 minute. Add the confectioner’s sugar, whiskey, milk and salt; beat until combined and fluffy, about 1 minute.

5. Top each cupcake with a few teaspoons of frosting and dust with finely grated chocolate.

All photos by Adrianna Adarme.


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