Baking with beer: Day Eighteen – Young’s Double Chocolate Stout Cupcakes

Today I bring you Young’s Double Chocolate Stout in the form of a cupcake. Yes sir you heard me correctly.

The last time I made cupcakes with beer, it was a divine experience. I promise you up and down, you couldn’t even tell there was beer or coffee in them. 100% acceptable to give them even to someone who doesn’t care for beer or coffee. But for the beer lover, today’s cupcakes are just as delicious, moist, and dark, but even better – you can taste the wonderfullness of Young’s! If you’re looking for another beer recipe, but not using chocolate, my friend Megan wrote about a scrumptious sounding Guinness Gingerbread recipe – oh I hope I can squeeze that in before the holidays are over.

The cupcake flavor waves go:

cream cheese frosting / chocolate / stout / chocolate / cream cheese frosting…ahhhh.

Chocolate Stout Cupcakes
recipe from Pinch My Salt

makes 15 cupcakes

2 large eggs, at room temperature
1/2 cup sour cream, measured and left at room temperature for ten minutes
6 ounces Young’s Double Chocolate Stout, measured after head has disappeared, and left at room temperature for ten minutes
2 teaspoons vanilla extract
1/2 cup cocoa powder (I used unsweetened)
1 cup granulated sugar
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon cinnamon
6 tablespoons butter, melted (I used unsalted as it’s what I have on hand, but next time I’ll use salted since there isn’t any in this recipe)

(1) Melt butter in microwave, 15 seconds at a time. Set aside.

(2) In large bowl whisk eggs and sour cream together, until well combined and a smooth canary yellow color. Add vanilla, then beer very slowly so you get minimal foaming. Whisk well until smooth again.

(3) Whisk cocoa powder, flour, baking soda, and cinnamon together in another bowl.

(4) Add dry mixture, one-third at a time, and mix after each addition until just combined. Careful not to whisk too hard or mix too much after the mixture is combined or you may end up with tough cupcakes, by overworking the gluten. Lastly, add the melted butter and slowly mix until combined.

(5) Put cupcake liners in cupcake/muffin tin, and spoon batter into liners until 2/3-3/4 full. Using a large spoon and especially a spatula will help you transfer the batter from the bowl to tin with minimal dripping.

(6) Bake at 350 degrees F for 20 minutes. (Pinch My Salt’s directions said 25 minutes, but mine only took 20 minutes to be done) When time is up, insert a toothpick in cupcake and if it comes out clean, then they are done! Remove from oven, let cool for 5 – 10 minutes in tin, and then transfer to cooling sheet (or counter if you don’t have a cooling sheet).

Next time, I might actually reduce the amount of beer to 4 ounces, and substitute the other 2 ounces with milk or something similar. Just to see what it’s like.

Vanilla Cream Cheese Frosting
recipe from Pinch My Salt

8 ounces cream cheese
4 tablespoons butter, room temperature
5 cups powdered sugar (she recommends 4 cups, but I needed around 5 to get the right consistency)
1 1/2 teaspoons vanilla

(1) In mixing bowl, beat cream cheese, butter, and vanilla until smooth.

(2) Add powdered sugar, one cup at a time until fully incorporated.

(3) Frost! I’m not sure what the exact number of piping tip I used was, but you can see a picture of it below. Here is a quick tutorial that shows how to do the ice-cream type swirl, though she ended up with wayyyy more frosting than I used.

My biggest challenge with cream cheese frosting is being able to tell when it is thick enough to pipe without being too soft. When you can scoop some frosting out with a knife and it sticks to the knife instead of dropping onto the frosting, then it should be just perfect. If worst comes to worst and you find that it is still too soft, then pipe the icing back into the bowl, then mix in more confectioners sugar. No biggie!

Storage Instructions

(1) If you are going to give away, or consume, most of these within 24 hours I would recommend frosting everything and leaving it in an airtight container at room temperature. The next day, however, I have to advise keeping them in the refrigerator as this is cream cheese frosting – I can’t recommend leaving frosting that uses a dairy product out for very long.

(2) If you only want a few since they are so rich, and want to frost more at a later date. Put unfrosted cupcakes in an airtight bag or container and freeze them. Also, put the remaining frosting in a Ziploc bag and store in the refrigerator. Then the night before frosting, put the cupcakes in a new container at room temperature. A few hours before frosting, remove the frosting from the refrigerator. Once it is soft enough to pipe and barely cool to the touch, cut a corner off of the Ziploc bag and squeeze frosting into piping bag. Frost away!

  1. G-LO said:

    That sounds awesome! I wonder if I can sell my wife on baking up a batch. And what a beautiful photo. I can practically taste the morsel of goodness through the screen. Well done!

    • thebakeandbrew said:

      Thank you so much, that’s such a wonderful compliment! Making frosting is always a messy business for me (I always end up with confectioners sugar everywhere), but these really were very easy to make – and SO rich. I also updated the recipe with storage instructions in case she does make them!

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