December 17th, 2018
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.
- 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
- Preheat oven to 350 degrees.
- In a small bowl mix together dry ingredients (sugar, flour, baking soda, cocoa, and salt).
- In another bowl combine the stout, melted butter, and vanilla.
- One at a time add eggs.
- Add sour cream and mix until combined.
- Add dry ingredients and stir until mixture come together (do not over mix or your cake will be less fluffy).
- Pour batter into 24 muffin cups (greased or with liners).
- Bake for 12 minutes, rotate pan and then bake for another 8-12 minutes.
- Combine the cream cheese and confectioners sugar to make the frosting.
- After the cupcakes have cooled frost with the frosting.
- Store in the refrigerator.