Edit: We’re also very excited that Sebbie, the face of Rogue Chocolate Stout, found this recipe and linked to it.
We’re so excited to have been featured on wordpress’s main page! In honor of that, we present: Chocolate Chocolate Stout Cupcakes!
Chocolate Stout Cupcakes are very good, but Chocolate Stout Chocolate Cupcakes sound even better. (Note: Rogue makes some fine alcoholic beverages, and have pub locations in Portland, Newport, Independence, Astoria and Eugene, OR, Issaquah, WA, and San Francisco, and I fully recommend them for having a solid quality menu and excellent beer).
In any case, I’m REALLY pleased with how these turned out: dense, moist, and flavorful. The hoppy flavors from the beer, the chocolate and the cream cheese frosting all played off each other in really excellent ways, and I’m very proud of them.
Anyhow, most of the recipes we found required things we don’t have, like sour cream, so we’ve fashioned a recipe that suits our available ingredients and particular quirks, and I’m happy to call it my own.
3/4 cup Rogue Chocolate Stout (or fabulous stout of choice)
3/4 cup Butter
1/2 cup Cocoa Powder
1 1/4 cups All-Purpose Flour
1 cup Sugar
1/2 tsp Sugar
1/4 tsp salt
1/2 tsp Vanilla
1/4 cup milk with 1 tsp apple cider vinegar to curdle it
Preheat the oven to 350 degrees.
Allow the butter to soften for at least 30 minutes (preferably an hour–it makes things much simpler). Cream the sugar and the butter together:
To make evenly mixed butter sugar:
Then add in the egg:
On the right, you can see the “dry” ingredients sifted together (Cocao powder, flour, salt, baking powder). Mix the curdled milk into the “wet” bowl.
Then, take the deeply unexpected step of mixing in the beer, making sure to mix evenly:
Then, mix in the contents of the “dry” bowl by halves, being careful not to overmix.
Then, fill the cupcake lines 3/4 of the way full.
Bake at 350 for 18-22 minutes.
4 oz cream cheese
2 tbsp butter
2-3 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla
Cream together the cream cheese and butter. Then, slowly mix in the powdered sugar, alternating with small splashes of milk and the vanilla. Frosting texture is really subjective, but I like I stiff frosting.
After the cupcakes cool, frost (ideally with the 1M frosting tip), chop a little dark chocolate, and sprinkle on top: