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Recipe Summary
prep: 55 mins
total: 1 hr 45 mins
Yield: Makes 24
chocolate stout cupcakes
Ingredients
Cream-Cheese Frosting
16 ounces cream cheese
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Cupcakes
2 cups unbleached all-purpose flour
2 cups plus 2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter
1/3 cup unsweetened Dutch-process cocoa powder
1 bottle (11.2 ounces) stout, such as Guinness (about 1 1/3 cups)
2 large eggs, lightly beaten
1/4 cup sour cream
1 lime
96 chocolate gold hearts (available at ohnuts.com)
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 55 mins
total: 1 hr 45 mins
Yield: Makes 24
chocolate stout cupcakes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 55 mins
total: 1 hr 45 mins
Yield: Makes 24
Recipe Summary
prep: 55 mins
total: 1 hr 45 mins
Yield: Makes 24
prep: 55 mins
total: 1 hr 45 mins
prep:
55 mins
total:
1 hr 45 mins
Yield: Makes 24
Makes 24
chocolate stout cupcakes
chocolate stout cupcakes
Ingredients
Ingredients
16 ounces cream cheese
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups unbleached all-purpose flour
2 cups plus 2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter
1/3 cup unsweetened Dutch-process cocoa powder
1 bottle (11.2 ounces) stout, such as Guinness (about 1 1/3 cups)
2 large eggs, lightly beaten
1/4 cup sour cream
1 lime
96 chocolate gold hearts (available at ohnuts.com)
Directions
Cream Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners’ sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
Cupcakes: Preheat oven to 375 degrees. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt.
Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream.
Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.
Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into 1/2-inch-long pieces.
Spread cupcakes with 2 cups frosting (reserve remaining for another use). Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Chocolate-Stout Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Stout Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
