Chocolate Stout Cup Cakes w/ Vanilla-Espresso Frosting

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Chocolate Stout Cup Cakes w/ Vanilla-Espresso Frosting


8 oz Chocolate Stout (I used a double chocolate/cranberry stout)
1 stick melted butter (1/2 cup melted)
2/3 cup cocoa
1 cup brown sugar
2 eggs
3/4 cup sour cream
1 T Bailey’s or Kahlua
2 cups cake flour
2 1/2 tsp baking soda
Cooking or baking spray

Frosting:
1 stick softened butter (1/2 cup melted)
3 cups confectioners sugar
2 tsp raw espresso
1 tsp vanilla extract
pinch of salt

Set oven to 350°
Combine beer with melted butter, cocoa, sugar in a large ss bowl. In a separate bowl, combine eggs and sour cream and add to beer mixture. Combine flour with baking soda and add to beer mixture.
Spray muffin tins and lightly dust with cake flour and fill with batter 3/4 the way. Bake for 25-30 minutes or until a toothpick comes out clean. Remove from oven and allow to cool before frosting.