Stout Cupcakes

The robust taste of stout combines with chocolate for a rich and moist cupcake!

Betty Blogger
Combine the cake mix, 3 eggs and 1/2 cup vegetable oil. Stout Cupcakes
Next, fold in the stout. The beer helps keep the airy consistency that makes these cupcakes out of this world! Stout Cupcakes
Fill your cupcake liners about 2/3 full and bake for 20 minutes at 350 degrees. Stout Cupcakes
Let the cupcakes cool while you make your frosting. Stout Cupcakes
Let me tell you about this frosting...it is lick-the-spatula amazing! I knew I wanted to try vanilla bean, which was new to me, and it did not disappoint. First, we need to get our vanilla seeds out by cutting the bean down the middle with a sharp knife. Stout Cupcakes
With the tip of your knife, scrape out the seeds. Stout Cupcakes
Stout Cupcakes
In medium bowl, beat butter and powdered sugar with an electric mixer on medium-low speed until combined. Gradually beat in milk. Add vanilla seeds to the frosting and beat on medium speed until fluffy. I like to pipe my frosting on with a bag and found a great way to get the frosting into the decorating bag...use a glass! Put the bag in the glass, fold the edge over and then fill with frosting. Super easy and less messy. Stout Cupcakes
Pipe on your frosting and enjoy. These cupcakes are dark, rich, moist and delicious. They will not disappoint! Stout Cupcakes
I have found that there really isn't a grey area when talking about stout beer. Either you love it or hate it. In fact, I don't love it. I just can't get past the foam on top or the intense flavor. So when I was asked to come up with a recipe using this rich dark beer, I was a little nervous. 

I knew I needed chocolate, so I grabbed a Betty Crocker® SuperMoist® German chocolate cake mix and a stout beer and began my quest. I will tell you right away that these cupcakes are DELICIOUS! Don't stop reading if you are in the camp that doesn't like stout beer...these Chocolate Stout Cupcakes with Vanilla Bean Frosting are soooo good!

Stout Cupcakes

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