These Chocolate Oatmeal Stout Cupcakes were made using Beaver Island Brewing’s Sweet Miss Chocolate Oatmeal Milk Stout beer. They are topped with a rich brown sugar buttercream frosting and sprinkled with cocoa powder. Stop by your local brewery and pick up a chocolate stout to make these amazing cupcakes for yourself!
Beer in a cupcake? Sign me up! The specific cupcakes pictured are made using Beaver Island Brewing’s Chocolate Oatmeal Milk Stout. I highly recommend trying this out if you are in the St. Cloud area, otherwise you could find any other chocolate stout from your local brewery. In a pinch, Guinness will also give the same rich and chocolate-y effect!
My friend Melissa joined me in the Sweet Girl Treats kitchen for this recipe. She actually made the cupcakes pictured because one of my (sweet) girls decided to fight her nap all afternoon! So, kudos to her for whipping up this beautiful looking dessert!
The cupcake recipe comes from the Broma Bakery blog (linked here), and the brown sugar buttercream recipe came from the Two Sisters blog (linked here).
Tips for making this recipe:
- I have linked my favorite baking cocoa here – I highly recommend it for this recipe!
- When making the cupcakes, make sure that your melted butter has somewhat cooled (yet is still melted) so that you don’t curdle the eggs when you mix them together.
- Fill the cupcake tins ¾ full for the most desirable rise.
- To make the frosting, once you’ve add 2 cups of powdered sugar, add additional milk in very small amounts (½ teaspoon at a time) until you have reached your desired frosting consistency. It only takes a little liquid to change the consistency of a frosting!
Both are fairly straight forward to make, so see below for detailed step-by-step instructions!
Chocolate Stout Cupcakes
Ingredients
Method
- Preheat the oven to 350 degrees.
- Line 16 cupcake molds with paper liners, set aside.
- Using stand mixer fitted with the whisk attachment or a hand mixer on low, mix the melted butter, eggs, beer and vanilla extract until combined.
- In a separate bowl, whisk together the dry ingredients (flour, cocoa powder, sugar, salt & baking powder).
- Add dry ingredients to wet ingredients in 4 parts, mixing on low-medium after each addition.
- Using a cookie dough scoop or a spoon, fill each cupcake tin with batter. Fill to ¾ full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Remove from oven and allow them to cool completely on a wire rack or cutting board.
- Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter until smooth.
- Add brown sugar and vanilla. Mix until combined.
- Add powdered sugar, ½-1 cup at a time. Mix well after each addition.
- Add additional milk or powdered sugar as needed to reach desired consistency.
- Use a piping bag fitted with a star attachment to pipe the frosting on to the cooled cupcakes. Lightly sprinkle with cocoa powder, if desired.
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