Beer Run Cupcakes with Vanilla Stout Buttercream
Prep time
Cook time
Total time
Serves: 24
  • Total Prep and Baking Time: 2 hours
  • Yield: 24 regular sized cupcakes
For the Chocolate Stout Cupcakes:
  • 1¼ cups all-purpose flour
  • 1¼ cups granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature and cubed
  • ½ cup unsweetened cocoa powder
  • ¾ cup dark stout, like Guinness, poured and settled before you measure it out
  • 2 large eggs, room temperature
  • ½ cup sour cream
For the Vanilla Stout Buttercream:
  • ½ cup (1 stick) unsalted butter, room temperature and cubed
  • 3 cups powdered sugar
  • 3 tablespoons Guinness, poured and settled before you measure it out
  • ¼ teaspoon pure vanilla extract
  • 1 small pinch salt
For the Topping:
  • ¾ cup crushed chocolate-covered pretzels
  1. First, bake your cupcakes. Preheat your oven to 350 degrees F. Line two 12-cup muffin tins with muffin liners and spray lightly with non-stick spray. In a small saucepan over medium-low heat, melt your butter and set aside to cool slightly, then add in the cocoa powder and whisk until smooth. Whisk in the stout, then set aside to cool completely for another 10 minutes.
  2. In a large mixing bowl, whisk together the eggs and sour cream, then whisk in the cooled chocolate and butter mixture. Whisk in the flour, sugar, baking soda, and salt, combining until just moistened. Fill each muffin cup with ¼ cup of batter, so that the cups are ⅔ full. Bake for 20-25 minutes, until the cupcakes are set and a toothpick comes out clean (mine took about 24 minutes). When ready, allow to cool completely before frosting.
  3. Now, make your frosting. In the bowl of your stand mixer, beat your ½ cup of butter until creamy, about 2 minutes. Add in the powdered sugar, beer, vanilla, and salt, and beat until light and fluffy, at least 5 minutes. Set aside until ready to frost.
  4. Evenly distribute the frosting among the cupcakes, and top with some of the crushed chocolate pretzels. These will keep well in an airtight container for up to 3 days, and they will freeze well for up to 1 month.
Recipe by The Crepes of Wrath at