Double Chocolate Stout Cupcakes w/ Cream Cheese Frosting

Well, I love chocolate and I love beer. I was searching for something fun to bake and I was having bakers block if you will. Then I came across yet another Guinness recipe and I was a little tired of it. Everyone uses Guinness, and I wanted a different edge for my culinary lab. I wanted more chocolate with my beer. Love Guinness, but it just wasn’t going to satisfy my need for chocolate.

So, I found an amazing beer to work with. Young’s Double Chocolate Stout. It is so damn good, I wanted to toss a scoop of vanilla ice cream in it and call it a day. So, I thought this would make a great ingredient for the world’s most amazing cupcake. They turned out moist and rich. The beer flavor carried its way through all the complex flavors for a smooth aftertaste.  Yes world, you are welcome!

This is a great recipe. It was a fun experiment, and I tried a few different ones before I created my own. It is a lot of fun too! There is just something about beer and chocolate combined. It is what I imagine bakers heaven is like… yes, it must be! The Frosting is amazingly light and airy for a cream cheese frosting. Cream does wonders for this recipe!

So, you will need…

  • 1 C. Chocolate Stout (beer)
  • 1 C. Unsalted Butter
  • 3/4 C. Unsweetened Cocoa
  • 2 C. All-Purpose Flour
  • 1 3/4 C. Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Salt
  • 2 Eggs
  • 3/8 C. Sour Cream

Frosting

  • 8 oz. Cream Cheese
  • 1 1/4 C. Powdered Sugar
  • 1/2 C. Cream

Here was my process…

First preheat the oven to 350 degrees F and line cupcake pans with Parchment liners.

Next place stout and butter in a saucepan over medium heat until the butter is completely melted. Once butter is melted, remove from heat and whisk in cocoa until smooth. Set aside and let cool to room temperature.

In a large bowl whisk together flour, sugar, baking powder and salt, set aside.

In a medium mixing bowl beat together the eggs and sour cream. Then Add the stout mixture to the egg mixture and beat until everything is well incorporated.

Then Pour the wet mixture over the flour mixture int the large bowl. (It helps prevent the flour flying everywhere if the wet mixture is on top of te flour mixture.) Beat or stir by hand until the mixture is smooth. This makes a very heavy and beer fragrant batter.

Spoon the batter into prepared cupcake pans, should make about 2 dozen regular sized cupcakes, and 12 jumbo cupcakes.

For regular cupcakes bake at 350 degrees F for 15-18 minutes, and for Jumbo 20-22 minutes.

While baking you can whip up your frosting. It is super easy! Just take your 8 oz. of cream cheese, softened, and beat it until it is smooth. Then gradually add 1 1/4 C. powdered sugar. and beat until blended. Gradually add 1/2 C. of cream, and beat until it is a fluffy delightful frosting!

Wait until cooled then frost them with this fluffy delicious cream cheese frosting!

Serve and enjoy! They are so good!!!! If you love beer, love chocolate and love awesome treats…. you will love this!

Happy Baking!

White Double Chocolate Stout Cookies

My day started with building a fire in the fireplace, drinking my coffee while making a batch of  Double Chocolate Stout Cupcakes. Things were perfect and everything smelled good. Then I figured, I couldn’t waste the rest of the stout, it is too damn yummy! But, alas, it was entirely too early to start drinking, yes, there is a too early. So… Cookies were the next obvious step. I wanted to offset the chocolate with a salty aftertaste to really highlight the beer flavor. Pretzels seemed boring, so I just threw some good old coarse Sea Salt in with some white chocolate chips. It was a complete experiment turned awesome for these cookies are amazing. Even my good friend, who is the ultimate “All American” eater loved these. He is a Chocolate Chip cookie kind of guy, so this is so far out of his box, they must just be that good!

They are dense and delicious, not for the faint of heart. I baked mine for 18 minutes for a softer cookie, but you can bake them for a few more minutes to get a good crisp cookie. Either way you can dip them in some nice cold milk… or a nice glass of beer!

So, you will need…

  • 1 1/2 C. All-Purpose Flour
  • 1/4 C. Unsweetened Cocoa
  • 1/2 tsp. Salt
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 C. Butter
  • 1/2 C Brown Sugar
  • 1/4 C. Granulated Sugar
  • 1/2 tsp Vanilla
  • 6 oz Young’s Double Chocolate Stout
  • 1 Egg
  • 2 tsp Coarse Sea Salt
  • 3/4 C. White Chocolate Chips

Here was my process…

First Preheat the oven to 350 degrees F and line two cookie sheets with Parchment.

In a large bowl wisk together flour, cocoa, salt, baking powder and baking soda. Set aside.

In a medium sized bowl, beat together butter and sugars until fluffy, roughly 3 minutes. Add vanilla and egg, beat until combined. (I like to use a hand mixer when working with cookies, it is way more fun! But feel free to use your stand up mixer.) Add sugar mixture and stout to flour mixture and either mix by wooden spoon or mixer until everything is happily married.

Fold in White Chocolate Chips and Sea Salt with spoon.

Spoon mixture onto prepared cookie sheets, leaving 2 inches between each cookie. Bake on 350 degrees F for 18-20 minutes.

Enjoy warm with some milk, or cool with some beer. It is really up to you my little bakers!

Happy Baking!