Cupcakes for dudes! These cupcakes were made for John’s birthday. It was either a beer cupcake or a spicy chocolate cupcake. Beer cupcakes because John enjoys a beer or two and spicy cupcakes because he a spicy fiance. Beer cupcakes won! We have a lot of technology at work and John is in charge of the technology, there are just some people you need to literally butter up!
Beer cupcakes are not new to this blog, my favorite Irish Car Bomb Cupcakes have a Guinness base. The cupcakes do not taste like beer, but the beer adds a great depth of flavor and gives the cupcakes a moist crumb. It’s like adding salt or lemon or coffee to baked goods, sometimes chocolate needs a little kick in the pants to develop all of its flavors.
The baking of these cupcakes occurred in the middle of the computer meltdown situation. Luckily the new computer is still wonderful and making me so happy while the old computer sits and stares at me waiting for all of its old files to be taken off. Needless to say, these cupcakes are pretty simple to throw together because simple is what I needed that week!
Now that life is normalizing again, I can focus on more fall themed goodies! I went apple picking on Sunday so the ideas are already brewing for some deliciousnesses! The red squiggle line is under the word deliciousnesses, but I think that is a fantastic word, so I’m going to keep it!
Anyway, stout cupcakes are perfect for the beer-loving men in your life. Girly cupcakes are fun, but not for everyone! Taking a straightforward chocolate cupcake recipe, adding some dark, rich stout and topping with a creamy stout Swiss meringue buttercream is the right way to go, You can definitely taste the stout in the buttercream! I love the chocolate covered pretzel on top too, a sweet, simple garnish.
Adapted from Bake at 350
Yield – 11 cupcakes
6 tablespoons unsalted butter, room temperature
1/4 cup Dutch-processed cocoa
1/4 cup + 2 tablespoons porter or stout beer (I used a chocolate stout)
1/4 cup non-fat Greek yogurt
1/2 cup + 2 tablespoons flour
1/2 cup + 2 tablespoons sugar
1 teaspoon baking soda
1/8 teaspoon salt
- Preheat the oven to 350 F.
- Melt the butter in a small saucepan on the stove, whisk in the cocoa and beer. Set aside to slightly cool.
- Beat the egg and the yogurt together until smooth in the bowl of an electric mixer with a paddle attachment. Add in the cooled butter/cocoa mix and stir until well combined.
- Whisk together the flour, sugar, soda, and salt and add to the wet ingredients. Mix until just combined.
- Use a standard size ice cream scoop to divide the batter into lined cupcake tins.
- Bake for 15-18 minutes or until a toothpick inserted in comes out clean.
- Let cool on a wire rack before frosting.
Stout Swiss Meringue Buttercream
2 1/2 ounces egg whites
2 1/2 ounces sugar
1/8 teaspoon salt
2 sticks unsalted butter, room temperature
splash of vanilla
6 tablespoons porter or stout beer (I still used chocolate stout)
Chocolate covered pretzels for garnish
- Place the egg whites and the sugar in the bowl of your stand mixer and place this bowl over a small pot with an inch of water. Let the water simmer while you heat the eggs and sugar. Whisk every once-in-awhile to make use the heat is being evenly distributed.
- Heat until the eggs and sugar are no longer gritty.
- Beat the eggs with the whisk attachment until white and fluffy and the bowl is cool to the touch. This takes about 8-10 minutes.
- Add in the butter a tablespoon at a time, fully incorporating before adding the next piece.
- Add in the vanilla and stout. It will take some time for the liquids to incorporate, but eventually it will all come together.
- Pipe a round blog on each cupcakes and top with a chocolate covered pretzel.