Milk Stout Chocolate Cupcakes with Cream Cheese Frosting

I may have eaten a bowl of icing out of the fridge this morning. Last night I made a basil chocolate cake (which was actually very good!) and made a big batch of homemade buttercream frosting. This  morning it was calling for me to eat a bite, and then another, and before I knew it the bowl of leftover frosting seemed to have disappeared. This afternoon I made a batch of cream cheese frosting and had the same problem. There is something about frosting that makes me have to eat it, I can go without cake, but frosting is a completely different story.

So now that I have babbled on about frosting, it’s time for a cupcake (and frosting) recipe. My husband loves trying new kinds of beer and our fridge normally has a variety of brands and types. For the last six months my husband has been nagging me to try a cupcake recipe that he found using Milk Stout online. So I finally gave in and made them today for my mother-in-law’s birthday. The recipe is as follows.

Adapted from Left Hand Brewing.

Milk Stout Chocolate Cupcakes with Cream Cheese Frosting

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 bottle Milk Stout
  • 1 stick melted unsalted butter
  • 1 tablespoon pure vanilla extract
  • 3 eggs
  • 3/4 cup sour cream
  • 8 ounces softened cream cheese
  • 1 pound confectioners sugar

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. In a small bowl mix together dry ingredients (sugar, flour, baking soda, cocoa, and salt).
  3. In another bowl combine the stout, melted butter, and vanilla.
  4. One at a time add eggs.
  5. Add sour cream and mix until combined.
  6. Add dry ingredients and stir until mixture come together (do not over mix or your cake will be less fluffy).
  7. Pour batter into 24 muffin cups (greased or with liners).
  8. Bake for 12 minutes, rotate pan and then bake for another 8-12 minutes.
  9. Combine the cream cheese and confectioners sugar to make the frosting.
  10. After the cupcakes have cooled frost with the frosting.
  11. Store in the refrigerator.
I hope everyone had a great 4th of July today! These cupcakes were a great dessert for the steak, mashed potatoes, and salad that we had for dinner tonight. For a party they would be a nice way to have a dessert that both beer and chocolate lovers would like. Plus according to my family they are pretty yummy!

Reprinted from www.foodieinwv.com.  Original post can be found at http://www.foodieinwv.com/2014/07/milk-stout-chocolate-cupcakes-with.html. Thank you for sharing!

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