Beer Run Cupcakes with Vanilla Stout Buttercream

Good morning, everyone, and welcome to another Monday. The weather has been beautiful in New York lately, so it’s easy to be in a great mood, even if it is Monday. We had a nice, relaxing weekend, hanging out with some friends and eating plenty of good food. We had Roberta’s pizza on Friday night, bagels for brunch and Thai for dinner on Saturday, and, of course, to round out a great weekend, pancakes for breakfast on Sunday morning. We also watched a few good movies; Game Change was on HBO on Saturday, which I absolutely loved. I know that these types of things are always exaggerated, but I thought that the acting was superb and the dialogue was fantastic, which is exactly what I wanted. We also watched Megamind, which is a pretty big 180 from Game Change, but I thought it was hilarious. Will Ferrell’s delivery is just as sharp in an animated movie as it is in a live action one. I wanted to see Friends with Kids, but I guess that can wait until next weekend.

Speaking of next weekend, you know what it is, right? St. Patrick’s Day! New York gets pretty crazy for this holiday; the parade is enormous, and the celebrations carry on for at least a week straight, but it’s all in good fun as long as you stay away from the more notorious bars. I thought that these Guinness cupcakes would be a great way to celebrate, and they are especially delicious because not only does the cake itself contain stout, but the frosting does, too. I found this recipe in The Butch Bakery Cookbook; while I don’t think that cupcakes need to be marketed towards one gender or another, I do love the idea behind the cupcakes in the book – they focus on less overly sweet treats and more “adult” flavors, like these Beer Run Cupcakes. I made these for a party and everyone seemed to really enjoy them, as they are a bit different than your average chocolate and vanilla cupcake. I hope that everyone has a safe and happy St. Patrick’s Day, and that you get to make some fun themed desserts like these stout cupcakes.


Beer Run Cupcakes with Vanilla Stout Buttercream
Your ingredients.

Beer Run Cupcakes with Vanilla Stout Buttercream
Beat together your eggs and sour cream.

Beer Run Cupcakes with Vanilla Stout Buttercream
Melt together your butter, chocolate, and Guinness.

Beer Run Cupcakes with Vanilla Stout Buttercream
Then beat in your dry ingredients until just moistened.

Beer Run Cupcakes with Vanilla Stout Buttercream
Place your batter in your cupcake tins and bake until set.

Beer Run Cupcakes with Vanilla Stout ButtercreamBeer Run Cupcakes with Vanilla Stout Buttercream
Frost with your stout buttercream and try not to eat more than just one!

Beer Run Cupcakes with Vanilla Stout Buttercream

Beer Run Cupcakes with Vanilla Stout Buttercream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 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
Instructions
  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.

 

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