Chocolate Stout Cupcakes

These Chocolate Oatmeal Stout Cupcakes were made using Beaver Island Brewing's Sweet Miss Chocolate Oatmeal 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!

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: 16 cupcakes

Ingredients

For the Chocolate Stout Cupcakes

½ cup dutch-processed cocoa
1 cup all-purpose flour
1¼ cups granulated sugar
¾ teaspoon baking powder
1 teaspoon salt
½ cup unsalted butter melted
2 eggs
⅔ cup chocolate stout beer
1 teaspoon vanilla extract

For the Brown Sugar Buttercream

½ cup unsalted butter softened
¼ cup light brown sugar packed
2 cups powdered sugar
1 teaspoon vanilla extract
milk as needed

Instructions

To make the Chocolate Stout Cupcakes

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 3/4 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.

To make the Brown Sugar Buttercream

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.