Chocolate Stout Cupcakes
Chocolate stout or coffee stout flavors these chocolate cupcakes, and they’re topped with an Irish cream frosting! These chocolate stout cupcakes will please everyone this St. Patrick’s Day!
These chocolate stout cupcakes are rich, moist, and deeply flavored thanks to a generous splash of chocolate or coffee stout. The stout enhances the cocoa without making the cupcakes taste like beer—it simply adds depth, warmth, and a gorgeous velvet crumb. They’re ideal for St. Patrick’s Day or any occasion when you want a chocolate dessert with a little extra flair.
The batter comes together easily on the stovetop and in one bowl, making these cupcakes surprisingly simple for how impressive they taste. In keeping with the Irish theme, I frosted them with Bailey’s Irish cream frosting. If you don’t have Bailey’s, use your favorite cream cheese frosting or a chocolate frosting. Add them to your St. Patrick’s Day dinner menu and watch them disappear!
Ingredient Spotlight:
Chocolate stout is a type of beer with a slightly sweet, dark chocolate flavor and the roasted notes of stout. You can swap it out with a chocolate porter, which is generally lighter in color and alcohol than a chocolate stout.
What You’ll Like About This Dish
Moist and tender. The stout and melted butter create a soft, cake-like crumb.
Deep chocolate flavor. Cocoa and stout work together to intensify richness without extra sweetness.
Perfect for celebrations. These cupcakes are festive and pair well with Irish cream frosting for holiday occasions.
Ingredient Notes
- Chocolate or coffee stout: Adds depth and complexity to the chocolate flavor; Guinness and similar stouts work well.
- Butter: Melted with the stout to form the base of the batter and keep the cupcakes moist.
- Cocoa powder: Use natural cocoa (not Dutch process) for proper acidity and rise.
- Brown and granulated sugar: A combination that balances sweetness and moisture.
- Baking soda: Reacts with the acidity of the cocoa and buttermilk for lift.
- Eggs: Provide structure and help the cupcakes stay tender.
- Buttermilk: Adds moisture and reacts with baking soda for a lighter crumb.
- Vanilla: Enhances the overall chocolate flavor.
Steps to Make Chocolate Stout Cupcakes
- Melt the butter with the stout and whisk in the cocoa until smooth; let cool.
- Combine the dry ingredients in a mixing bowl.
- Whisk the eggs, buttermilk, and vanilla together.
- Add the cooled chocolate mixture to the egg mixture.
- Stir in the dry ingredients and mix just until smooth.
- Fill cupcake liners about two-thirds full.
- Bake until the cupcakes are set and a toothpick comes out clean.
- Cool completely before frosting.
Pro Tip:
Let the stout–butter–cocoa mixture cool completely before mixing the batter. Warm liquid can cause the cupcakes to rise too quickly and collapse, but cooled liquid creates a smoother batter and a perfectly domed cupcake.
Recipe Variations
- Irish cream frosting. Pair with a buttercream flavored with Irish cream liqueur for a festive finish.
- Mocha cupcakes. Use a coffee stout and add ½ to 1 teaspoon espresso powder.
- Chocolate glaze. Top cooled cupcakes with a glossy chocolate ganache.
- Salted caramel twist. Drizzle finished cupcakes with caramel sauce and a pinch of flaky salt.
- Mini cupcakes. Bake in mini tins for party-size treats; reduce baking time accordingly.
Serving Suggestions
- Serve with Irish cream frosting or chocolate buttercream.
- Pair with fresh berries for a simple finish.
- Add a dusting of cocoa powder or chocolate shavings for presentation.
- Choose to chill the cupcakes slightly if frosting is soft, especially in warm weather.
How to Store
Room temperature: Store unfrosted cupcakes in an airtight container for up to 3 days. Frosted cupcakes keep well for 2 days.
Refrigerate: If using a dairy-rich frosting, refrigerate the cupcakes and bring to room temperature before serving.
Freeze: Freeze unfrosted cupcakes, well wrapped, for up to 2 months. Thaw at room temperature and frost before serving.
Chocolate Stout Cupcakes
Ingredients
- 1 cup stout, chocolate or coffee stout
- 1 cup butter, 8 ounces
- 3/4 cup unsweetened cocoa, natural, not Dutch process
- 2 cups all-purpose flour, 9 ounces
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk, well shaken
- 1 teaspoon vanilla extract
Instructions
- Line 18 muffin cups with cupcake papers.
- In a small saucepan, combine the chocolate or coffee stout and the butter. Place the saucepan over medium-low heat and cook until butter has melted, stirring constantly. Bring to a simmer. Remove from heat and add the cocoa powder, whisking until smooth. Set aside to cool to room temperature.
- In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk or stir until thoroughly combined.
- Heat oven to 375 F.
- In a mixing bowl with an electric mixer, beat the eggs with the buttermilk and vanilla until well blended. Add the cooled chocolate mixture and beat until well blended. Stir in the flour mixture; beat on low speed just until smooth and well blended.
- Fill cupcake papers about two-thirds full.
- Bake the cupcakes for 16 to 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then transfer the cupcakes to a rack to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
